Keema Pulao is a traditional Indian and Pakistani dish combining scented basmati rice and spicy minced meat . In the Indian kitchen, the keema designates a minced meat seasoned and simmered with onions and tomatoes. Keema Pulao is a recipe that finds its origins in northern India and Pakistan , especially in the Punjab, Delhi and Lucknow . Moghole cuisine , which introduced the use of spices and rice cooking techniques, such as those used for Biryani and Pulao . This dish is particularly popular in Muslim kitchens of India and Pakistan , where keema (minced meat) is often cooked with spices and mixed with rice for a quick, nourishing and fragrant meal. Keema Pulao recipes in northern India, sheep (lamb) or goat are often used in place of beef (which is prohibited). However, in certain Muslim communities and in the Pakistani versions of the dish, the chopped beef is a current ingredient. This simple but fragrant dish is perfect for a gluten -free , balanced and gourmet meal. Ideal as a main dish, it can be served with raita ( herbs yogurt) and a fresh salad. Easy to prepare, Keema Pulao is an alternative to Biryani and is cooked in a single pan. Discover this scented recipe that will transport you directly to South Asia !

Keema Pulao - a spicy Pilaf Indian

India

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Preparation time 15 mins Cooking time 25 mins Total time 40 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 300 g basmati rice
• 300 g of beef or chopped lamb
• 1 red onion, minced
• 2 cloves of garlic, chopped
• 1 tbsp grated ginger
• 1 ripe tomato, dice
• 1 tsp chili paste (optional)
• 1 tsp cumin
• 1 tsp ground coriander
• ¹ ⁄ ₂ tsp turmeric
• ¹ ⁄ ₂ tsp cinnamon
• 2 cardamom pods
• 1 bay leaf
• 500 ml of beef broth
• 2 tsp vegetable oil
• Salt and pepper to taste
• Fresh coriander to garnish

Preparation

1. Rinse the basmati rice under cold water until the water is clear. Drain and book.
2. Brown the onion in a large skillet with the oil until it is golden. Add the garlic and ginger, then cook for 1 minute.
3. Add the minced meat, cumin, ground coriander, turmeric, cinnamon and cardamom. Brown the meat, stirring regularly.
4. Add the tomato, the pepper paste (if used) and the broth, then simmer for 5 minutes.
5. Pour the rice, mix well and add the bay leaf. Cover and cook over low heat until the broth (about 15 minutes).
6. Remove from the heat and let stand for 5 minutes before mixing gently with a fork.

7. Garnish with fresh coriander and serve hot, accompanied by Raita or a salad.

Keywords: Keema Pulao Recipe, Gluten -free Indian Cuisine, Basmati Rice and Chopped Beef, Traditional Indian dish, Easy Pulao recipe

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