How to make Keema Pulao -

A mince meat and rice preparation with a rich flavour.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Mince, Basmati Rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Keema Pulao checkout Keema Biryani, Meat Ball Pulao, Keema Bhaat - SK Khazana. You can also find more Rice recipes like Bisi Bele Hulianna Char Dal Ni Khichdi Goan Mussel Pulao Thaliyaputtu

Keema Pulao

Keema Pulao Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Pulao Recipe

  • Mutton Mince 200 grams

  • Basmati Rice 1 1/2 cups

  • Oil 2 tablespoons

  • Green cardamoms 2

  • Black cardamom 1

  • Cloves 5-6

  • Cinnamon 1 inch stick

  • Black peppercorns 8-10

  • Cumin seeds 1 teaspoon

  • Garlic chopped 2 cloves

  • Onion chopped 1 large

  • Green chillies chopped 3

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Tomatoes chopped 2 large

  • Fresh mint leaves torn 15-20

  • Fresh coriander leaves chopped a few sprigs

  • Salt to taste

  • Garam masala powder 1 teaspoon


Step 1

Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies.

Step 2

Sauté till onions turn golden. Add mutton mince and cook on high heat for five minutes.

Step 3

Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two.

Step 4

Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly. Add garam masala powder.

Step 5

Stir and bring the mixture to a boil. Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked. Serve hot.

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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.