date: 2020-08-22T02:39:54.426Z image: https://img-global.cpcdn.com/recipes/75e1174140e3cd92/751x532cq70/keema-yakhni-pulao-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/75e1174140e3cd92/751x532cq70/keema-yakhni-pulao-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/75e1174140e3cd92/751x532cq70/keema-yakhni-pulao-recipe-main-photo.jpg author: Sylvia Bailey ratingvalue: 4.2 reviewcount: 35463 recipeingredient: - "3 cups Basmati rice" - "500 gms mutton mince washed drained" - "1 tbsp. oil" - "1 tbsp. ghee" - "1 cinnamon stick" - "2-3 green cardamoms" - "5-6 cloves" - "2-3 bay leaves" - "4-5 whole dry red chilies" - "2-3 onions sliced" - "1 tbsp. gingergarlic paste" - "1/2 tsp. turmeric powder" - "1 tsp. red chili powder" - "1 tsp. coriandercumin powder" - "1 tsp. garam masala powder" - "to taste salt" - "3-4 green chilies" - "3 1/2 cups yakhni stock" - "pinch saffron" - "leaves fried onion chopped coriander" recipeinstructions: - "Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds." - "Add the onion and fry till light brown." - "Add the ginger-garlic paste and fry till the raw smell is gone." - "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." - "Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions." - "Serve with raita and salad." categories: - Recipe tags: - keema - yakhni - pulao katakunci: keema yakhni pulao nutrition: 121 calories recipecuisine: American preptime: "PT24M" cooktime: "PT33M" recipeyield: "3" recipecategory: Dinner ---  Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, keema yakhni pulao. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Keema Yakhni Pulao is one of the most popular of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. Keema Yakhni Pulao is something that I have loved my entire life. They're nice and they look wonderful. To begin with this recipe, we must first prepare a few ingredients. You can have keema yakhni pulao using 20 ingredients and 8 steps. Here is how you can achieve it. ##### The ingredients needed to make Keema Yakhni Pulao: 1. Get 3 cups Basmati rice 1. Get 500 gms. mutton mince, washed & drained 1. Prepare 1 tbsp. oil 1. Make ready 1 tbsp. ghee 1. Take 1 " cinnamon stick 1. Prepare 2-3 green cardamoms 1. Take 5-6 cloves 1. Take 2-3 bay leaves 1. Take 4-5 whole dry red chilies 1. Take 2-3 onions, sliced 1. Make ready 1 tbsp. ginger-garlic paste 1. Prepare 1/2 tsp. turmeric powder 1. Prepare 1 tsp. red chili powder 1. Make ready 1 tsp. coriander-cumin powder 1. Make ready 1 tsp. garam masala powder 1. Get to taste salt 1. Get 3-4 green chilies 1. Make ready 3 1/2 cups yakhni stock 1. Take pinch saffron 1. Get leaves fried onion & chopped coriander ##### Instructions to make Keema Yakhni Pulao: 1. Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds. 1. Add the onion and fry till light brown. 1. Add the ginger-garlic paste and fry till the raw smell is gone. 1. Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry. 1. Add the rice and saute for 2 minutes. 1. Then add the stock, green chilies and saffron. 1. Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions. 1. Serve with raita and salad. So that's going to wrap it up with this exceptional food keema yakhni pulao recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!