Keema Pulao
Keema Pulao
5 from 3 votes
Prep: 5 minutes
Cook: 45 minutes
Total Time 50 minutes
Servings: 6
This keema pulao recipe is bursting with flavours and aroma. The ideal centre piece for any Indian buffet. Serve with a side of refreshing raita or green chutney for a winning combination.

Nutrition: per serving



  • 300 g Rice Basmati
  • 500 g Minced Meat Keema
  • 50 ml Oil
  • 1 Onions
  • 2 tsp Cumin Seeds
  • 1 tsp Peppercorn
  • 8 Cloves
  • 3 Black Cardamom
  • 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 it in the water for at least 30 minutes.
  • In a pot 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 them 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 minced meat 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
  • Then reduce the heat, cover and cook for 15 minutes on low heat.
  • Serve with a side of raita and enjoy!



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