Keema Pulao
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Additional Time
30 mins
-
Total Time
1 hr 45 mins
-
Servings
6
-
Calories
511 kcal
-
Course
Main Course, Dinner
-
Cuisine
Indian
Keema Pulao
Description
Keema Pulao starts by washing and soaking rice, which is then cooked together with lamb mince seasoned with whole spices such as cumin seeds, peppercorns, cloves, black cardamom pods, and bay leaves. Onions are browned to develop sweetness and depth, and ginger and garlic pastes build savory layers. The lamb mince is browned thoroughly, incorporating salt and crushed chili for warmth. Water and green chilies are added to simmer the mixture before rice is combined and cooked first on high heat until partially absorbed, then covered to finish on low heat, resulting in tender, flavorful grains infused with spices and minced meat.
The dish offers a balance of tender meat with aromatic, slightly spicy rice, ideal as a comforting, filling meal. Serving it with cooling raita complements the spices and adds freshness.
Careful attention to cooking rice to the right texture is important—first boiling until water reduces significantly, then gently finishing covered to achieve fluffy grains infused with meat flavors. Stirring the mince continuously while browning prevents lumps and promotes even cooking.
Ingredients
- 300 g rice
- 500 g minced meat Lamb
- 50 ml neutral cooking oil generic cooking oil
- 1 onion
- 2 tsp cumin seeds Jeera
- 1 tsp peppercorn
- 8 cloves
- 3 black cardamom Bari Elaichi
- 2 bay leaf
- 2 tsp ginger paste
- 2 tsp garlic paste
- 1 tsp salt
- 1 tsp chilli pepper crushed
- 2 green chili
- 700 ml water
Instructions
- Wash the rice until the water runs clear then soak in the water for at least 30 minutes
- In a pan heat up the oil and then add the whole spices and sauté for 1-2 minutes until fragrant
- Add the finely sliced onions and brown for 6-8 minutes
- Then add 1 tablespoon of water and cook for a further 1-2 minutes until the colour is released from the onions
- Add the ginger and garlic paste then cook for 2-3 minutes
- Add the lamb mince and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
- Add the salt and crushed chillies then cook for 8-10 minutes
- Add the water and green chillies then bring to a gentle boil
- Add the rice and cook for 6-8 minutes on high heat until 80% of the water dries up
- Cover and cook for 15 minutes on low heat
- Serve with a side of raita and enjoy!
Notes
- Wash rice thoroughly until water runs clear and soak for at least 30 minutes before cooking to ensure even texture.
- Brown the onions and mince thoroughly for full flavor development and to avoid lumps.
- Serve Keema Pulao with raita to balance the spices and add a cooling element.
- Nutritional information is provided as a courtesy and should not be taken as a guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 61mg | 20% |
| Sodium | 504mg | 21% |
| Potassium | 318mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 4mg | 4% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
