Keema Pulao – An Indian Spicy Pilaf

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 regions. It is influenced by 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 (minced meat) is often cooked with spices and mixed with rice for a quick, nourishing, and fragrant meal. In traditional 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 balanced and delicious 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 !

Preparation time: 15 minutes

Cooking time 25 minutes

Total time 40 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

300g of 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 teaspoon of cumin
1 tsp ground coriander
1/2 tsp of 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