date: 2020-10-28T01:36:34.806Z 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: Alice Rogers ratingvalue: 4.4 reviewcount: 8346 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: 242 calories recipecuisine: American preptime: "PT21M" cooktime: "PT57M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, keema yakhni pulao. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Keema Yakhni Pulao is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They're fine and they look wonderful. Keema Yakhni Pulao is something which I've loved my whole life. To get started with this recipe, we have to first prepare a few components. You can cook 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. Make ready 3 cups Basmati rice 1. Get 500 gms. mutton mince, washed & drained 1. Take 1 tbsp. oil 1. Prepare 1 tbsp. ghee 1. Make ready 1 " cinnamon stick 1. Prepare 2-3 green cardamoms 1. Prepare 5-6 cloves 1. Make ready 2-3 bay leaves 1. Prepare 4-5 whole dry red chilies 1. Get 2-3 onions, sliced 1. Prepare 1 tbsp. ginger-garlic paste 1. Prepare 1/2 tsp. turmeric powder 1. Get 1 tsp. red chili powder 1. Get 1 tsp. coriander-cumin powder 1. Prepare 1 tsp. garam masala powder 1. Prepare to taste salt 1. Get 3-4 green chilies 1. Get 3 1/2 cups yakhni stock 1. Prepare 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 it up with this exceptional food keema yakhni pulao recipe. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!