Keema Pulao is a traditional Indian and Pakistani dish combining fragrant basmati rice and spiced minced meat . In Indian cuisine, keema refers to seasoned minced meat simmered with onions and tomatoes. Keema Pulao originated in northern India and Pakistan , particularly in the Punjab, Delhi, and Lucknow Mughal cuisine , which introduced the use of spices and rice cooking techniques, similar to those used in biryani and pulao . This dish is especially popular in Muslim cuisines in India and Pakistan , where keema North Indian Keema Pulao recipes mutton (lamb) or goat is often used instead of beef (which is forbidden). However, in some Muslim communities and in Pakistani versions of the dish, ground beef is a common ingredient. This simple yet flavorful dish is perfect for a gluten-free meal . Ideal as a main course, it can be served with raita ( herbal yogurt) and a fresh salad. Easy to prepare, Keema Pulao is an alternative to biryani and is cooked in a single pan. Discover this fragrant recipe that will transport you straight to South Asia !

Keema Pulao – An Indian Spicy Pilaf

India

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

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

• 300 g basmati rice
• 300g of minced beef or lamb
• 1 red onion, thinly sliced
• 2 cloves of garlic, chopped
• 1 tablespoon of grated ginger
• 1 ripe tomato, diced
• 1 tbsp 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 beef broth (gluten-free)
• 2 teaspoons of vegetable oil
• Salt and pepper to taste
• Fresh coriander for garnish

Preparation

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. Sauté the onion in a large pan with the oil until golden. Add the garlic and ginger, then cook for 1 minute.
3. Stir in the minced meat, cumin, ground coriander, turmeric, cinnamon and cardamom. Brown the meat, stirring regularly.
4. Add the tomato, chili paste (if used) and stock, then simmer for 5 minutes.
5. Add the rice, mix well and add the bay leaf. Cover and cook over low heat until all the broth is absorbed (about 15 minutes).
6. Remove from heat and let stand for 5 minutes before gently mixing 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 minced beef, traditional Indian dish, easy pulao recipe

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