Keema Pulao


Keema Pulao is an easy-to-make pulao recipe. The main ingredients used in this recipe are minced mutton, rice, yogurt and spices all of which add their distinct flavour and aroma to the dish. This Mughlai pulao is a main course dish which is popularly made during festivals like Ramadan, Navroz and Eid. The red and green chili add a great delectable taste to Keema pulao. Make it for your loved ones and enjoy!


4 cup rice
2 tablespoon yoghurt (curd)
5 medium tomato
5 green chilli
3 1/2 teaspoon salt
1/2 teaspoon cumin powder
1/2 cup refined oil
1 teaspoon white cumin seeds
4 clove
2 black cardamom
cinnamon as required
1 kilograms mutton
2 tablespoon ginger paste
2 tablespoon garlic paste
1/2 bunch coriander leaves
1 tablespoon red chilli
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
4 tablespoon ghee
1/2 teaspoon black cumin seeds
3 green cardamom
bay leaf as required
4 medium onion
3 cup water


  • Mince the mutton and keep it aside. Now, heat oil in a wok and fry ginger garlic paste in it. Then add minced mutton and fry well.
  • Add salt, ground red chili, cumin powder, garam masala powder, coriander powder, yogurt, tomato and some water to the mutton. Cover the wok with a lid and cook until the meat is tender. Once the mutton is cooked, add green chilies and coriander to it. Keep this aside.
  • Heat ghee in a deep pan and fry onions until golden brown. Take out half of the fried onions and keep aside in a bowl. Now add garam masala to the pan and fry.
  • Add rice to the pan and fry it. Add water, enough to cover the rice, and cook on high flame. Let all water dry off and then simmer for 5 minutes.
  • Now mix cooked meat mince and golden brown onions to the cooked rice. Your Keema Pulao is ready. Serve hot with raita or yogurt.