Keema Pulao
Keema Pulao
5 from 30 votes
Discover the delectable world of Indian cuisine with keema pulao, an indulgent rice dish layered with lamb mince. This enticing recipe blends tradition with simplicity, promising a sensory journey filled with aromatic spices and a fulfilling culinary experience. 
Keema Pulao

Keema Pulao, a fragrant and hearty dish originating from the Indian subcontinent, is a delightful blend of spiced minced lamb and aromatic rice.

This recipe brings together the rich flavors of minced meat with the subtle nuances of whole spices, creating a satisfying meal that’s perfect for gatherings or weeknight dinners.

While it may seem complex at first glance, fear not, for I’ll guide you through each step to ensure your Keema Pulao turns out perfectly, even if you’re a novice in the kitchen.

Expert Tip: Feel free to adjust the spices according to your taste preferences. You can add more or less crushed chillies and green chillies to suit your desired level of heat.


Rice: The foundation of keema pulao, rice provides the comforting base for this dish. It absorbs the flavors of the spices and meat, resulting in each mouthful bursting with deliciousness.

Minced Meat Lamb: Minced lamb adds richness and depth to the pulao. Its tender texture complements the rice perfectly, creating a satisfying meal that’s sure to please.

Oil: Used for sautéing the spices and onions, oil adds a subtle richness to the dish while helping to evenly distribute the flavors.

Onions: Sliced and browned to perfection, onions add sweetness and depth to the pulao. They provide a savory backdrop for the spices and meat, enhancing the overall taste of the dish.

Whole Spices: These aromatic spices form the heart of keema pulao, infusing it with their unique flavors and aromas. From the earthy warmth of cumin seeds to the floral notes of black cardamom, each spice contributes to the complexity of the dish.

Ginger and Garlic Paste: A classic combination in Indian cooking, ginger and garlic paste add zing and depth to the pulao. They marry the flavors of the spices and meat together, creating a harmonious blend that’s irresistible.

Salt and Crushed Chillies: Essential for seasoning, salt and crushed chillies add a kick of heat to the pulao, balancing out the richness of the meat and spices.

Green Chillies: These fiery gems add a touch of heat and brightness to the pulao, elevating its flavor profile and adding a pop of color to the dish.

Expert Tip: When adding water to the pulao, ensure that it’s just enough to cook the rice to perfection. Too much water can make the pulao mushy, while too little can result in undercooked rice.

Serving Suggestions

  • Raita: A side of creamy and refreshing raita is the perfect complement to the spiced flavors of Keema Pulao. Prepare a simple raita by mixing yogurt with grated cucumber, chopped tomatoes, a pinch of salt, and a sprinkle of roasted cumin powder.
  • Salad: A fresh salad adds a burst of color and nutrients to your meal. Serve up a crunchy salad with lettuce, cucumber, tomatoes, and onions tossed in a light vinaigrette dressing.
  • Pickles: A small serving of tangy pickles or chutney on the side adds an extra punch of flavor to your Keema Pulao. Choose from a variety of pickles like mango, lime, or mixed vegetable for added zing.
  • Garnishes: Sprinkle some freshly chopped coriander leaves and a squeeze of lemon juice over the pulao just before serving to enhance the flavors and add a pop of freshness.
  • Naan or Roti: While Keema Pulao is flavorful on its own, serving it with some warm naan or roti can make it a more substantial meal. The soft bread is perfect for soaking up the delicious gravy of the pulao.

Expert Tip: Opt for long-grain basmati rice for the best results. Its fluffy texture and fragrant aroma complement the flavors of the dish perfectly.

Frequently Asked Questions

How do I prevent the rice from sticking together?

To prevent the rice from sticking together, make sure to wash it thoroughly until the water runs clear before soaking. Additionally, avoid overcooking the rice and fluff it gently with a fork after cooking to separate the grains.

Can I use any other type of meat instead of lamb?

Yes, you can use minced chicken, beef, or even turkey instead of lamb to make this pulao. Adjust the cooking time accordingly based on the type of meat you choose.

Can I make Keema Pulao ahead of time?

Yes, Keema Pulao can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or on the stovetop with a splash of water to refresh the flavors before serving.

Is Keema Pulao spicy?

The level of spiciness in Keema Pulao can be adjusted according to personal preference. If you prefer a milder version, you can reduce the amount of crushed chillies or omit the green chillies altogether.

Can I freeze leftovers of Keema Pulao?

Yes, Keema Pulao can be frozen for up to 1 month. Allow it to cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.

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Keema Pulao

Keema Pulao

by Nabeela Kauser
Discover the delectable world of Indian cuisine with keema pulao, an indulgent rice dish layered with lamb mince. This enticing recipe blends tradition with simplicity, promising a sensory journey filled with aromatic spices and a fulfilling culinary experience. 
5 from 30 votes
Prep Time 15 minutes
Cook Time 1 hour
Soaking Time 30 minutes
Total Time 1 hour 45 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 6
Calories 511 kcal


  • 300 g Rice
  • 500 g Minced Meat Lamb
  • 50 ml Oil
  • 1 Onions
  • 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 Crushed Chillies
  • 2 Green Chillies
  • 700 ml Water


  • 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!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 511kcalCarbohydrates: 45gProtein: 18gFat: 28gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 61mgSodium: 504mgPotassium: 318mgFibre: 2gSugar: 1gVitamin A: 114IUVitamin C: 4mgVitamin D: 0.1µgCalcium: 55mgIron: 3mg
Keyword Cooking, Food, Keema, Lamb, Minced Meat, Pilau, Recipe, Rice
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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