Rice dishes such as pulao and biryani are a favorite in my house. You know what I am talking about if you have tried my chicken biryani, vegetable biryani, or peas pulao. This dish is very flavorful, with the juices of the minced meat cooking the rice. You can taste the flavors of minced meat, aromatic spices, and perfectly cooked fluffy rice in each bite. You can call this dish Keema Biryani, Keema Rice, Qeema Chawal, or Kheema Pulao. Typically, biryani has heavier whole and ground spices with bolder flavors. So my version is more close to a keema rice or pulao. Call it anything, but I promise you will fall in love with it just as much as my keema curry. This rice is a popular dish to make during Ramadan. I use mutton, which is goat meat, to make this keema pulao. However, it can be made with any minced meat such as beef, chicken, or turkey. If you enjoy mutton, check out aloo gosht, mutton yakhni pulao, rogan josh, and goat curry recipe.
Watch How to Make Keema Rice
What is Keema Pulao?
Keema pulao is a flavorful Indian and Pakistani rice dish that has minced meat (mutton, lamb, beef, chicken, or turkey) cooked with aromatic spices and tender basmati rice. “Keema” or “Kheema” is an Urdu word that refers to finely minced meat, while “pulao” signifies a rice dish cooked with meat, vegetables, or both. It is often enjoyed as a main course and is famous for its rich flavors and delightful textures.
Ingredients
Minced Meat / Keema: I used ground mutton (goat meat). But you can use any ground meat such as chicken, turkey, lamb, or beef in this recipe. Basmati rice: It serves as the foundation of the pulao, providing a light and fluffy texture to complement the flavorful meat. Ghee or oil: You can choose either ghee, which adds a rich buttery flavor, or oil for a lighter touch. I prefer to use ghee when making this keema rice. Whole Spices: You’ll need bay leaf, cinnamon, black cardamom, green cardamom, cloves, and cumin seeds. Onions: Bring a sweet and caramelized taste to the pulao. I like to use yellow onions when making pulao and biryani dishes. Ginger: Adds a subtle spiciness and warmth to the pulao. I prefer freshly grated ginger, but you can also use ginger paste. Garlic: Use freshly minced garlic or garlic paste in this keema rice. Spices: You’ll need turmeric, coriander powder, ground cumin, red chili powder, salt, and garam masala. Tomato: It adds moisture and helps create a well-balanced flavor profile. Mint leaves: They add freshness and a pleasant herbal note to the dish. Lime: It brightens the flavors and adds a zingy element to each bite. Cilantro leaves (for garnish): They add a final touch of freshness and enhance the dish’s visual appeal.
How to Make Keema Pulao (Stovetop version)
Wash the basmati rice until the water runs clear, then soak it in water for at least 30 minutes. Drain the water before using. Heat one tablespoon of oil or ghee in a pan and add the whole spices. Sauté for a minute until they become fragrant.
Add the finely sliced onions and cook them until they turn golden brown. Set aside half of the onions for later use. Then, add the grated ginger and minced garlic to the pan and cook for another minute.
Now add the minced meat and cook while stirring continuously until it browns and there are no lumps. Now, it’s time to add the spices! Add the ground turmeric, coriander powder, ground cumin, Kashmiri red chili powder, salt, and garam masala. Stir well.
Toss in the green chili and chopped mint leaves. Give it a good stir. Add the diced tomatoes, stir, and cook for a minute.
Pour in the water and add the soaked basmati rice. Mix everything well and bring it to a boil. Cover the pan with a lid and cook on medium-low heat until the water is absorbed and the rice is cooked perfectly.
Finally, top the keema pulao with the fried onions you set aside earlier. Squeeze the lime juice over the dish and garnish it with fresh cilantro leaves.
Serve the keema pulao hot with a side of raita (yogurt-based condiment), and savor the delightful flavors!
How to Make Keema Rice in the Instant Pot?
When making this Keema Rice in the instant pot, the main difference is pressure cooking the pulao instead of covering it with a lid and simmering until the rice is cooked. The initial steps until adding the rice to the pan remain the same. I suggest to pressure cook for 4 minutes with a 10-minute natural pressure release. Once you open the instant pot, fluff the rice gently with a fork.
Tips
Wash the rice: Don’t skip the step of washing and soaking the rice. This helps to clean it and remove extra starch. Add veggies: You can add veggies such as carrots or green peas to this keema rice pilaf if you like. Add them along with the rice, and they will cook perfectly. Make it like a biryani: I like to add some nuts and raisins to the keema pulao to add some extra richness, just like a keema biryani.
Serving and Storing
Keema pulao is best enjoyed when served hot, straight from the pan. You can pair it with a cooling raita, kachumber salad, or any curry of choice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or stovetop, adding a water splash to retain its moisture and flavors. Check out my post for what to serve with biryani for more side dish ideas.
More Rice Recipes
Beetroot Rice Pulao Instant Pot Spanish Rice (Mexican Rice) Mushroom Brown Rice Pilaf Mujadara (Middle Eastern Lentils & Rice) Spinach Rice Chicken Pulao
