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Tuesday, 3 January 2017

Keema Yakhni Pulao (Mince Meat & Rice Pilaf - Kashmiri Style)


          This is my version of a simple Keema Yakhni Pulao with some leftover yakhni. It is an easy pressure cooker method of preparing a one-pot meal that can be relished with some raita and salad. This particular rice preparation is light on the tummy, is mild and less spicy. So please check for a step by step method with pictures to prepare it.





  • 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. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 3-4 green chilies
  • 3 1/2 cups yakhni stock
  • pinch of saffron
  • fried onion & chopped coriander leaves





         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.






Note:
1.  You can substitute the yakhni with few chicken cubes for an instant version.






                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.









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