Keema Pulao

Rice is a staple in many cuisines and each culture has its own versions of this popular ingredient. However, when I think of rice, the first thing I think of is pilau. I love pilau in all forms. Whether it is a mutton pilau or a vegetable pilau or a chicken pilau.

I make this pilau recipe a lot. The difference between this keema pilau recipe and my mutton pilau recipe is that this recipe is made in one pot. A lot of experience, time and motherhood has helped me evolve how to make a delicious pilau with the intense pressure of the demands of my young children.

I have made this keema pilau much more approachable for mothers. Being a busy mother myself, who really doesn’t need the extra hassle (or dishes!) to deal with, but still wants to cook a family dinner this made me develop this recipe.

I love using this lamb keema pilau for dinner because I know it will be guaranteed to go down well. Usually, I serve it with my homemade raita, which my daughter makes.

That’s usually how I serve it when it is just me, my husband, and my kids. However, for dinner parties and larger events, I serve it with my lamb curry and a variety of different starters.

This keema rice recipe is perfect for large family gatherings because you can easily double, even TRIPLE, the recipe to feed more people. When it comes to brown the onions, it’s important that you add a splash of water. This allows the onions to release their colour and become caramelised.

I usually like to use lamb meat or chicken, but a lot of keema recipes do use beef mince. Keema refers to minced meat, so you could use whichever meat you prefer.

The colour of these onions at this point is what will determine the end colour of the rice. If the onions are not browned properly the rice grains will end up looking white, almost like boiled rice. Although the taste will be there, it won’t look like a pilau!

Without the array of spices, any pilau recipe is incomplete. I use a wide range of aromatic whole spices for my yakhni. The long list may seem daunting for those who aren’t familiar with them, but they all bring wonderful flavours together to make delicious rice.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Mutton Pulao
• Chicken Pulao
• Aloo Keema
• Keema Matar
• Keema Samosa

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Keema Pulao

by Nabeela Kauser

This keema pulao recipe is packed with flavour and wonderful aroma. The perfect showstopper for any Indian buffet. Serve along with a side of refreshing raita for a delicious pairing.

5 from 19 votes

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Prep Time 15 mins

Cook Time 1 hr

Soaking Time 30 mins

Total Time 1 hr 45 mins

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 511 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 300 g Rice
• ▢ 500 g Lamb Mince Keema
• ▢ 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

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!

Video

Nutrition

Calories: 511kcalCarbohydrates: 45gProtein: 18gFat: 28gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 61mgSodium: 504mgPotassium: 318mgFiber: 2gSugar: 1gVitamin A: 114IUVitamin C: 4mgVitamin D: 0.1µgCalcium: 55mgIron: 3mg

Keyword Keema, Lamb, Pilau, Rice

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