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5.0 from 18 votes

Keema Rice (One-pot Keema Biryani)

Keema pulao, also known as keema rice or keema biryani, is a delightful and aromatic one-pot meal that combines succulent minced meat with fragrant basmati rice. This flavorful gluten-free rice dish is perfect for a weeknight dinner with cooling raita and salad.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 447 kcal
Course: Main Course
Cuisine: Indian , Pakistani

Ingredients

  • 1 pound minced meat mutton, lamb or chicken
  • 1.5 cups basmati rice
  • 2 tablespoon ghee or oil or both in equal parts
  • 2 cup onions sliced
  • 1 inch ginger grated
  • 4-5 cloves garlic minced
  • 1 tomato diced
  • 1 green chili pepper slit into 2 or diced*
  • 10-12 Mint leaves (Pudhina) chopped
  • 2 cup water
  • 1/2 lime juiced
  • cilantro leaves to garnish
Whole Spices
  • 1 Bay leaf (Tej Patta)
  • 1 inch cinnamon (Dalchini)
  • 1 Black Cardamom (Moti Elaichi)
  • 4 Green Cardamom (Elaichi)
  • 4-5 cloves (Laung)
  • 1 teaspoon Cumin seeds (Jeera)
Spices
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (dhaniya powder)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 1/2 teaspoon Kashmiri red chili powder adjust to taste
  • 1 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon garam masala

Instructions

    Cup of Yum
  1. Wash the rice until the water runs clear then soak in the water for at least 30 minutes. Drain water before using.
  2. In a pan, heat the ghee/oil and then add the whole spices. Sauté for a minute until fragrant.
  3. Add the finely sliced onions and brown for 6-8 minutes. Make sure the onions are golden brown. Take 1/2 of the onions out and set aside.
  4. Add the ginger and garlic paste then cook for another minute.
  5. Add the minced meat and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
  6. Add the spices, green chili and mint leaves. Give it a stir.
  7. Add the chopped tomatoes. Stir and cook for a minute.
  8. Add water and rice. Mix well and bring to a boil.
  9. Then cover and cook for 15 minutes on medium-low heat or until water is soaked and rice are cooked well. Remove lid and take off heat.
  10. Top with fried onions kept aside. Add the lime juice and garnish with cilantro. Serve with a side of raita and enjoy!
Instant Pot Method
  1. Follow the same steps as above until adding the rice and water in the instant pot. Then pressure cook for 4 minutes, followed by a 10-minute natural pressure release, which means release pressure 10 minutes after the instant pot beeps. Open the instant pot and remove the lid. Fluff the keema rice gently with a fork. Follow the steps to add the lime juice and fried onions kept aside. Ganish with cilantro and enjoy!

Notes

  • Green Chili Pepper: You can use Thai, Serrano, or Birdseye chili pepper. Make sure to adjust the amount to your taste. 

Nutrition Information

Calories 447kcal (22%) Carbohydrates 47g (16%) Protein 18g (36%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 66mg (22%) Sodium 653mg (27%) Potassium 457mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 405IU (8%) Vitamin C 10mg (11%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 47g 16%
Protein 18g 36%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 66mg 22%
Sodium 653mg 27%
Potassium 457mg 10%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 405IU 8%
Vitamin C 10mg 11%
Calcium 71mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.