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 check out the step by step pictorial recipe 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. Sauté 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 sauté 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 & ghee in a cooker. Temper with red chilies, bay leaves, cinnamon,
cardamoms & cloves. Sauté for a few seconds.
Add onion & fry till light brown.
Add ginger-garlic paste & fry till raw smell is gone.
Add keema & all dry spices. Mix well & cook on a medium flame till dry.
Add rice & sauté for 2 minutes.
Then add stock, green chilies & saffron.
Pressure cook for 2 whistles. When cool, fluff it up & garnish with
coriander leaves & fried onions.
Serve with raita & salad.
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