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Yakhni Pulao  
 Story Dated: Friday, September 19, 2014 20:5 hrs IST 
Yakhni Pulao
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Heres an all new aromatic pulav cooked with lots of kheema that reign on the list of your familys favourite mammas specials.
01. Basmati rice - 3 cups
02. Mutton, minced - 2 cups
03. Water - 6 cups
04. Kerala bay leaves (vazhana) - 4
05. Cumin  - 4 tsp
06. Cardamom - 6
07. Cloves - 4 tsp
08. Turmeric powder - 2 tsp
09. Cashew nuts, bits - 4 tsp
10. Raisins - 4 tsp
11. Coriander leaves, chopped - ¼ cups
12. Salt - to taste
13. Oil - 1 tsp
14. White flour - 300 g

01. Wash the basmati rice, soak for a while, drain and keep aside.
02. Boil water, add the Kerala bay leaves, cumin, cardamom, cloves, turmeric powder, cashew nuts, raisins, coriander leaves, salt, oil and the minced mutton and allow cooking.

03. When the mutton is cooked, see the amount of water remaining in the vessel and add more so that there is about 6 cups of water.

04. Add in the soaked rice and mix gently.

05. Cover the vessel tightly, seal with white flour dough and cook in a fire wood stove placing hot fire wood pieces on the lid for even cooking from all sides.

06. When the vessel begins to steam, remove from fire and serve hot.

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