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Keema Yakhni Pulao

Keema Yakhni Pulao

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

Serves 3

  • Basmati rice 3 cups

  • mutton mince, washed & drained 500 gms

  • oil 1 tbsp

  • ghee 1 tbsp

  • green cardamoms 2-3 nos

  • cloves 5-6 nos

  • bay leaves 2-3 nos

  • whole dry red chilies 4-5 nos

  • onions, sliced 2-3 nos

  • ginger-garlic paste 1 tbsp

  • turmeric powder 1/2 tsp

  • red chili powder 1 tsp

  • coriander-cumin powder 1 tsp

  • garam masala powder 1 tsp

  • salt to taste 1 tsp

  • green chilies 3-4 nos

  • yakhni stock 3 1/2 cups

  • pinch of saffron 1/4 tsp

Directions

  • 01

    Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.

  • 02

    Add the onion and fry till light brown. Add the ginger-garlic paste and fry till the raw smell is gone.

  • 03

    Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry. Add the rice and saute for 2 minutes. Then add the stock, green chilies and saffron.

  • 04

    Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions. Serve with raita and salad.

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