date: 2020-08-28T03:08:00.293Z 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: Micheal Collier ratingvalue: 4.2 reviewcount: 40507 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: 230 calories recipecuisine: American preptime: "PT38M" cooktime: "PT46M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, keema yakhni pulao. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious. Keema Yakhni Pulao is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Keema Yakhni Pulao is something that I have loved my entire life. To get started with this recipe, we must prepare a few components. You can cook keema yakhni pulao using 20 ingredients and 8 steps. Here is how you cook it. ##### The ingredients needed to make Keema Yakhni Pulao: 1. Get 3 cups Basmati rice 1. Prepare 500 gms. mutton mince, washed & drained 1. Make ready 1 tbsp. oil 1. Prepare 1 tbsp. ghee 1. Get 1 " cinnamon stick 1. Get 2-3 green cardamoms 1. Make ready 5-6 cloves 1. Prepare 2-3 bay leaves 1. Take 4-5 whole dry red chilies 1. Make ready 2-3 onions, sliced 1. Get 1 tbsp. ginger-garlic paste 1. Make ready 1/2 tsp. turmeric powder 1. Take 1 tsp. red chili powder 1. Prepare 1 tsp. coriander-cumin powder 1. Prepare 1 tsp. garam masala powder 1. Get to taste salt 1. Prepare 3-4 green chilies 1. Take 3 1/2 cups yakhni stock 1. Make ready pinch saffron 1. Make ready leaves fried onion & chopped coriander ##### Steps 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. Thanks so much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!