date: 2020-12-14T11:17:08.579Z 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: Virginia Warner ratingvalue: 4.2 reviewcount: 47333 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: 176 calories recipecuisine: American preptime: "PT19M" cooktime: "PT51M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, keema yakhni pulao. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious. Keema Yakhni Pulao is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. Keema Yakhni Pulao is something that I've loved my entire life. They are fine and they look fantastic. To get started with this particular recipe, we must prepare a few ingredients. You can have keema yakhni pulao using 20 ingredients and 8 steps. Here is how you cook it. ##### The ingredients needed to make Keema Yakhni Pulao: 1. Make ready 3 cups Basmati rice 1. Take 500 gms. mutton mince, washed & drained 1. Make ready 1 tbsp. oil 1. Take 1 tbsp. ghee 1. Get 1 " cinnamon stick 1. Take 2-3 green cardamoms 1. Prepare 5-6 cloves 1. Prepare 2-3 bay leaves 1. Take 4-5 whole dry red chilies 1. Take 2-3 onions, sliced 1. Prepare 1 tbsp. ginger-garlic paste 1. Take 1/2 tsp. turmeric powder 1. Take 1 tsp. red chili powder 1. Make ready 1 tsp. coriander-cumin powder 1. Make ready 1 tsp. garam masala powder 1. Take to taste salt 1. Get 3-4 green chilies 1. Get 3 1/2 cups yakhni stock 1. Take pinch saffron 1. Take 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 is going to wrap this up for this special food keema yakhni pulao recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!