Anda Keema Pulao
Aromatic basmati rice cooked with flavorful minced meat and whole spices, studded with perfectly boiled eggs. A hearty one-pot meal that brings the royal taste of Mughlai cuisine to your dinner table.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Preparation
- b.Wash the basmati rice in several changes of water until the water runs clear. Soak it in fresh water for 30 minutes.
- c.While the rice is soaking, hard-boil the eggs for 10-12 minutes. Once cooked, place them in cold water, then peel and set aside. You can make shallow slits on the eggs to help them absorb flavor.
- d.Ensure the mutton keema is washed and well-drained to remove any excess water.
- 2
Step 2
- a.Sauté Aromatics and Cook Keema
- b.Heat ghee in a heavy-bottomed pot over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sauté for about 30-40 seconds until they become fragrant.
- c.Add the thinly sliced onions and fry for 8-10 minutes, stirring occasionally, until they are golden brown (birista).
- d.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- e.Add the drained mutton keema. Increase the heat to high and cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture has evaporated.
- f.Reduce the heat to medium-low. Add the powdered spices: turmeric powder, red chili powder, coriander powder, and 1 tsp of salt. Stir and cook for 1-2 minutes.
- g.Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy, and oil begins to separate from the masala.
- h.Add the whisked curd. Stir continuously for 2-3 minutes on low heat to prevent it from curdling. Cook until the masala thickens and is well combined.
- 3
Step 3
- a.Cook the Pulao
- b.Drain the soaked rice completely and add it to the pot with the keema masala. Gently stir for 1-2 minutes, ensuring the rice grains are well-coated with the masala without breaking them.
- c.Pour in 4 cups of water (or mutton stock) and the remaining 1 tsp of salt. Stir gently one last time to combine everything.
- d.Increase the heat to high and bring the water to a rolling boil.
- e.Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
- f.After the time is up, turn off the heat. Do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly fluffy rice.
- 4
Step 4
- a.Garnish and Serve
- b.After resting, open the lid. Gently fluff the rice from the sides using a fork.
- c.Sprinkle the garam masala, chopped coriander leaves, mint leaves, and fresh lemon juice over the pulao.
- d.Carefully nestle the boiled eggs into the rice.
- e.Serve the Anda Keema Pulao hot, accompanied by a cooling raita or a simple kachumber salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice is essential for long, separate grains. Do not skip this step.
- 2For extra flavor, you can lightly fry the peeled, boiled eggs in a little oil with a pinch of turmeric and chili powder before adding them to the pulao.
- 3Ensure the yogurt is at room temperature and whisked well to prevent it from splitting when added to the hot masala.
- 4Do not stir the rice frequently after adding water, as this can break the grains and make the pulao mushy.
- 5Using a heavy-bottomed pot ensures even cooking and prevents the rice from sticking and burning at the bottom.
- 6For a richer taste, replace water with an equal amount of chicken or mutton stock.
Adapt it for your goals.
Meat Variation
Replace mutton keema with chicken keema. The cooking time for the keema might be slightly less.
Vegetarian VariationVegetarian Variation
For a vegetarian version, substitute the keema with crumbled paneer, soya granules, or a mix of finely chopped vegetables like carrots, peas, and beans.
Spice LevelSpice Level
Adjust the number of green chilies and the amount of red chili powder to suit your spice preference. For a milder version, deseed the green chilies.
With Fried OnionsWith Fried Onions
For a richer flavor and texture, garnish with store-bought or homemade crispy fried onions (birista) just before serving.
Why this is on our healthy list.
Excellent Source of Protein
The combination of mutton keema and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Rich in Iron
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
Sustained Energy Release
The basmati rice offers complex carbohydrates that provide a steady supply of energy, keeping you full and active for longer.
Beneficial Spices
Spices like turmeric, cinnamon, and cloves are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
One serving of Anda Keema Pulao contains approximately 850-900 calories, making it a substantial and energy-dense meal. The exact count can vary based on the fat content of the mutton and the amount of ghee used.