Marwari Keema Pulao

Name: Marwari Keema Pulao
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup basmati rice (soaked 20 min, drained); 300 g mutton mince (goat or lamb, lean); 0.5 cup yogurt (whisked, room temperature); 3 tbsp ghee; 2 pcs onion (medium, thinly sliced); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 2.25 cup water (for cooking rice); 1 tsp coriander powder; 1 tsp cumin powder; 1 pinch red chili powder (Kashmiri or mild preferred); 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 1 pcs bay leaf; 1 inch cinnamon stick (Indian cassia); 3 pcs green cardamom (whole pods, lightly crushed); 4 pcs clove (whole); 6 pcs black peppercorn (whole); 1 pcs mace blade; 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp mint leaf (chopped, for layering)

RATING

4.4/5(68)

TASTE SCORE

8/10

A robust, spice-laden one-pot rice dish from the Marwar region where minced mutton is sautéed with whole spices, ginger, and yogurt until deeply aromatic, then layered with basmati rice and cooked on dum. This pulao is dry, fragrant, and intensely savoury, with each grain separate and delicately coated in the rich mutton fat.

PREP

25m

COOK

40m

SERVES

1 KATORI

634 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Soak the rice and prep ingredients.
1.Wash basmati rice under cold water until water runs clear.
2.Soak in fresh water for 20 minutes, then drain completely.
3.Slice onions thinly, chop tomatoes, slit green chilies, and whisk yogurt until smooth.
TIPUse extra-long grain basmati for distinct, separate rice kernels after cooking.
saute · ~10 min
Fry onions until deep golden.
1.Heat ghee in a heavy-bottomed pot over medium heat.
2.Add sliced onions and sauté until deeply golden and caramelised (8-10 min).
3.Remove half the fried onions for garnish. Keep the rest in the pot.
TIPDon't rush the onions — proper colour here defines the richness of the pulao.
saute · ~11 min
Sauté the whole spices and mutton mince.
1.Add bay leaf, cinnamon, cardamom, cloves, peppercorns, and mace to the same pot. Sauté until fragrant (30 sec).
2.Add ginger-garlic paste and slit green chilies; sauté until raw smell disappears (1 min).
3.Add mutton mince and sauté over medium-high heat, breaking lumps, until browned and moisture evaporates (8-10 min).
TIPKeep the heat medium-high while browning the mince to prevent it from steaming.
saute · ~9 min
Build the masala base.
1.Lower the heat, add coriander powder, cumin powder, red chili powder, and turmeric powder. Stir continuously for 30 seconds.
2.Add chopped tomatoes and cook until they soften and oil starts to separate (4-5 min).
3.Pour in whisked yogurt and stir briskly to blend. Cook until the yogurt is absorbed and the masala turns glossy (3-4 min).
TIPWhisk the yogurt thoroughly before adding — cold or lumpy yogurt curdles instantly in hot masala.
prep · ~4 min
Layer rice and bring to a simmer.
1.Gently fold the drained rice into the keema masala with salt. Add 2.25 cups water and stir.
2.Scatter chopped mint leaves and reserved fried onions on top.
3.Cover with a tight-fitting lid and bring to a rolling boil over high heat.
simmer · ~20 min
Finish cooking on dum.
1.Immediately reduce heat to the lowest possible setting once it boils.
2.Place a tawa or griddle under the pot for heat diffusion.
3.Seal the lid with wheat flour dough or a clean kitchen towel. Cook undisturbed for 20 minutes.
TIPNever lift the lid during dum — the trapped steam finishes cooking the rice to fluffy perfection.
assemble · ~6 min
Rest and fluff the pulao.
1.Remove from heat and let it rest, covered, for 5 minutes.
2.Remove the lid, sprinkle garam masala, and gently fluff the rice with a fork.
3.Transfer to a serving platter, garnish with fresh coriander leaves.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use extra-long grain basmati and soak for exactly 20 minutes to ensure separate, fluffy grains.
2
Caramelise the onions to a deep golden brown — this builds the foundational sweetness in the pulao.
3
Brown the mutton mince on medium-high heat without stirring too often to avoid steaming.
4
Whisk the yogurt until completely smooth and add it off the heat to prevent curdling.
5
Never lift the lid during dum cooking — the trapped steam is essential for even, tender rice.
6
Let the pulao rest for 5 minutes after cooking before fluffing with a fork to set the grains.

RECIPE VARIATIONS