How to make Keema Chana Pulao Taka Tak -

Super tasty pulao made with keema, kabuli chana and basmati rice – a complete meal in itself

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Chickpeas (kabuli chane)

Cuisine : Indian

Course : Rice

Keema Chana Pulao Taka Tak

Keema Chana Pulao Taka Tak Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Chana Pulao Taka Tak Recipe

  • Mutton mince (keema) 1 1/2 cups

  • Chickpeas (kabuli chane) , soaked for 6-8 hours and boiled with salt 2 cups

  • Classic biryani basmati rice , cooked 2 cups

  • Ghee 3 tablespoons

  • Black peppercorns 1 teaspoon

  • Bay leaves 2

  • Black cardamoms 4-5

  • Cumin seeds 1 teaspoon

  • Onion , finely chopped 1 large

  • Tomatoes , chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 4 teaspoons

  • Green chillies , slit 2-3

  • Ginger , cut into thin strips 1 inch

  • Fresh mint leaves 1 sprig + to garnish

  • Lemon juice 1 tablespoon


Step 1

Heat ghee in a deep non-stick pan, add black peppercorns, bay leaves, black cardamoms and cumin seeds and sauté till cumin seeds change colour. Add onion and sauté till it turns golden brown.

Step 2

Add tomatoes, ginger-garlic paste and green chilli paste and sauté for a minute. Add salt and sauté till tomatoes turn pulpy. Add red chilli powder, cumin powder, turmeric powder, 2 tsps garam masala powder and chickpeas and mix well.

Step 3

Take keema in a bowl, add 1 cup water and mix well. Add this mixture to the pan and cook, stirring occasionally, for 15-20 minutes on medium heat.

Step 4

Add green chillies, ginger and mint leaves and mix well. Add cooked rice and mix. Add remaining garam masala powder and lemon juice. Cover and cook on dum for 10-15 minutes on medium heat.

Step 5

Transfer onto a serving platter and serve hot garnished with mint sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.