Keema Pulao
Aromatic basmati rice cooked with flavorful minced meat and a medley of whole spices. This one-pot Mughlai dish is hearty, satisfying, and perfect for a special weekend lunch or dinner.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely in a colander and set aside.
- 2
Step 2
- a.Make Birista (Fried Onions): Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. Use a slotted spoon to remove half of the fried onions and set them aside for garnishing later.
- 3
Step 3
- a.Sauté Aromatics and Keema: To the same pot with the remaining onions and ghee, add the whole spices (bay leaves, cinnamon stick, cloves, green cardamom, black peppercorns). Sauté for about 45 seconds until they become fragrant. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears. Add the mutton keema, increase the heat to medium-high, and cook for 8-10 minutes, breaking up lumps with your spoon, until the keema is well-browned and the moisture has evaporated.
- 4
Build the Masala: Reduce the heat to medium
- a.Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy. Add the whisked curd, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
- 5
Cook the Pulao: Add the drained basmati rice to the pot
- a.Gently fold it into the keema masala for about a minute, being careful not to break the delicate rice grains. Pour in 3 cups of water and bring the mixture to a vigorous boil.
- 6
Step 6
- a.Dum Cooking (Steaming): Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. You can place a clean kitchen towel under the lid to trap the steam better. Let it cook undisturbed for 15-18 minutes, or until all the water is absorbed and the rice is tender.
- 7
Rest and Garnish: Turn off the heat
- a.Without opening the lid, let the pulao rest for at least 10 minutes. This 'dum' period is crucial for the flavors to meld and the rice grains to become perfectly fluffy. After resting, open the lid, sprinkle with garam masala, chopped coriander, and mint leaves. Gently fluff the rice with a fork, garnish with the reserved fried onions, and serve hot with a side of raita or salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pulao, use aged long-grain basmati rice and do not skip the soaking step.
- 2Frying the onions to a deep golden brown (birista) is key to the authentic flavor and color of the pulao.
- 3Ensure you brown the keema well before adding other ingredients. This step develops a deep, savory flavor.
- 4Avoid stirring the rice too much after adding water, as this can release starch and make the pulao sticky.
- 5The final 10-minute resting period (dum) is essential. It allows the rice to absorb any remaining steam and firm up, preventing breakage.
Adapt it for your goals.
Protein Swap
Replace mutton keema with minced chicken, turkey, or lamb. Adjust cooking time accordingly as chicken cooks faster.
Vegetarian VersionVegetarian Version
Substitute the minced meat with soya granules (rehydrated), crumbled paneer, or a mix of finely chopped vegetables like carrots, peas, and beans.
Cooking MethodCooking Method
To save time, you can make this pulao in a pressure cooker. Sauté as directed, then cook under pressure for 2 whistles. Let the pressure release naturally.
Flavor EnhancementFlavor Enhancement
For a richer, more aromatic pulao, add a pinch of saffron soaked in 2 tablespoons of warm milk along with the water.
Why this is on our healthy list.
Excellent Source of Protein
Mutton keema is rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Provides Sustained Energy
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy to keep you active throughout the day.
Rich in Iron
Mutton is a good source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Beneficial Spices
The whole and ground spices used, such as turmeric, cloves, and cinnamon, are packed with antioxidants and have anti-inflammatory properties that support overall health.
Frequently asked questions
One serving of Keema Pulao (approximately 455g) contains around 650-750 calories, depending on the fat content of the mutton and the amount of ghee used.