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A fragrant and hearty rice dish from the heart of Rajasthan. Tender mutton mince and long-grain basmati rice are cooked with whole spices and ghee for a truly royal meal, characterized by its rich aroma and distinct, separate grains.
For 4 servings
Prepare Rice and Marinate Keema
Sauté Aromatics and Cook Keema
Cook the Pulao
A fragrant and hearty rice dish from the heart of Rajasthan. Tender mutton mince and long-grain basmati rice are cooked with whole spices and ghee for a truly royal meal, characterized by its rich aroma and distinct, separate grains.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 711.08 calories per serving with 25.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Rest, Garnish, and Serve
Replace mutton keema with chicken keema. Reduce the keema cooking time by a few minutes as chicken cooks faster.
For a vegetarian version, substitute the keema with 2 cups of soya granules (rehydrated) or a mix of finely chopped vegetables like carrots, peas, and beans.
Increase the number of green chillies to 4-5 and add an extra 1/2 teaspoon of red chilli powder for a more fiery pulao.
Mutton keema is packed with high-quality protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body functions.
Mutton is a great source of heme iron, a type that is easily absorbed by the body. Adequate iron intake helps prevent anemia, boosts energy levels, and improves cognitive function.
The whole spices used, such as cinnamon, cloves, and cardamom, are rich in antioxidants and possess anti-inflammatory properties that contribute to overall health and well-being.
The combination of complex carbohydrates from basmati rice and protein from mutton provides a steady release of energy, making it a wholesome and satisfying meal.
One serving of Marwari Keema Pulao contains approximately 580-650 calories, depending on the fat content of the mutton and the amount of ghee used.
It can be part of a balanced diet. It's rich in protein and iron from the mutton. However, it is also calorie-dense due to rice and ghee. Enjoy it in moderation, paired with a vegetable salad or raita to add fiber and nutrients.
Yes. Follow all steps until adding water. After adding water and rice, close the pressure cooker lid and cook on high heat for 2 whistles. Turn off the heat and let the pressure release naturally before opening.
A mushy pulao is usually caused by an incorrect rice-to-water ratio (too much water), over-stirring the rice after adding water, or not soaking the rice properly. Ensure you use a 1:2 ratio of rice to water by volume.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the pulao and microwave for 2-3 minutes or heat in a covered pan on the stovetop over low heat.
This pulao pairs wonderfully with a cooling side like boondi raita, cucumber-mint raita, or a simple kachumber salad (chopped onion, tomato, cucumber with lemon juice and salt).
This recipe goes great with these complete meals
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