Yakhni pulao is much favoured by many people up North in India. It's slow cooked, like dum biriyani, and is quite renowned for the flavours that it imbibes.
Ingredients
3 cups basmati rice
2 cups mutton keema
6 cups water
4 bay leaves
4 tsp jeera
4-5 pods of cardamom
3 tsp clove
2 tsp turmeric powder
4 tsp chopped cashew nuts
4 tsp raisins
¼ cup chopped coriander
Salt to taste
10 tsp oil
300gm maida
Preparation
Wash the basmati rice and soak for some time before draining it
Heat the water and cook the keema with all the whole spices, bay leaf, cashew, raisins, coriander, salt and the dry powders
Once the keema is cooked, check the water level and make sure there are at least 6 cups
Add the drained rice to this and mix well
Close the lid tightly and seal it using dough made of maida
Place the dish on a tray of hot coals placed on the stove and let it slow cook to imbibe all the flavours
Once the steam rises, the pulao is ready
