Keema Pulao
Fragrant basmati rice cooked with spiced minced meat, onions, and whole spices for a comforting one-pot meal. Each spoonful is savory, gently spiced, and perfect with raita or a simple salad.
For 4 servings
- prep · ~20 min
Wash and soak the rice.
Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well before cooking.
TIPDrained rice gives fluffier grains and helps prevent the pulao from turning sticky. - saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pot over medium heat.2.Add cumin seeds, bay leaf, cinnamon, green cardamom, cloves, and black peppercorns.3.Let the spices sizzle for 30 seconds until fragrant.4.Add sliced onion and cook until light golden, 6 to 8 minutes. - saute · ~6 min
Build the keema masala.
1.Add ginger-garlic paste and green chili, and cook for 1 minute.2.Add tomato and cook until soft and pulpy, 3 to 4 minutes.3.Add turmeric powder, red chili powder, garam masala, and salt.4.Mix well and cook for 30 seconds. - saute · ~10 min
Cook the keema.
Add the mutton keema and break it up with a spoon. Cook over medium heat for 8 to 10 minutes until the meat changes color, loses its raw smell, and starts looking lightly browned.
TIPKeep stirring and breaking up the mince so you get a loose, even texture instead of clumps. - mix · ~1 min
Add the rice and peas.
Add the drained rice and green peas to the pot. Gently mix for 1 minute so the rice gets coated in the masala without breaking the grains.
- boil · ~5 min
Add water and bring the pulao to a boil.
Pour in the hot water and stir once gently. Bring everything to a full boil over medium-high heat.
- steam · ~15 min
Cover and cook until the rice is tender.
Lower the heat, cover the pot tightly, and cook for 15 minutes until the rice is done and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains can break and turn mushy. - rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the covered pulao rest for 10 minutes. This finishes the steaming and keeps the grains separate.
- garnish
Finish with herbs and lemon juice.
Fluff the pulao gently with a fork. Add coriander leaves, mint, and lemon juice, then mix lightly.
- serve
Serve the keema pulao hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to light golden only; very dark onions can make the pulao taste bitter.
- 2Cook the keema until its moisture dries off before adding rice, or the grains can turn heavy and sticky.
- 3Use hot water as written so the rice starts cooking evenly and the fat from the keema stays emulsified.
- 4After adding rice, stir just once or twice gently to avoid breaking the soaked basmati grains.
- 5Resting the pulao covered for 10 minutes is key for separate grains and fully finished steaming.
- 6If using frozen peas, add them straight from the freezer; thawed peas can become mushy in the final steam.
- 7For leftovers, cool quickly and refrigerate; reheat with a spoon of water, covered, to loosen the rice.
Adapt it for your goals.
Chicken-keema
Swap mutton keema for chicken keema for a lighter, quicker-cooking pulao with the same spiced one-pot character.
spicierSpicier
Increase green chili and red chili powder for a hotter version that pairs especially well with cooling raita.
vegetable loadedVegetable-loaded
Add diced carrots, beans, or cauliflower with the peas for a fuller one-pot meal with more texture and color.
beef keemaBeef-keema
Use minced beef instead of mutton for a different but equally hearty pulao; cook the mince until well browned for best flavor.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton keema and peas make this pulao satisfying and help turn rice into a more balanced, hearty meal.
Herbs and Spices Add More Than Aroma
Mint, coriander, ginger, garlic, cumin, and whole spices bring flavor depth so the dish tastes rich without relying on heavy cream or butter.
Includes Vegetables
Onion, tomato, and green peas add plant ingredients, texture, and variety to the one-pot dish.
Frequently asked questions
Usually the rice was over-soaked, stirred too much, or cooked with excess moisture from the keema masala. Drain the rice well and cook the mince until its liquid reduces before adding water.
