How to make Meat Ball Pulao -

Masaledar pulao cooked with spicy mutton mince balls.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

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

Cuisine : Indian

Course : Rice

For more recipes related to Meat Ball Pulao checkout Keema Biryani, Keema Pulao, Keema Bhaat - SK Khazana. You can also find more Rice recipes like Andhra Style Curd Rice Spicy Pineapple Fried Rice Sambasadham Chicken Tikka Risotto

Meat Ball Pulao

Meat Ball 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 : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Meat Ball Pulao Recipe

  • Mutton Mince minced 250 grams

  • Basmati Rice soaked in warm water for 10-15 minutes 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Ghee 1 tablespoon

  • Bay leaves 2-3

  • Green cardamoms 6-8

  • Black cardamoms 4-5

  • Black peppercorns 5-6

  • Cinnamon 1 inch stick

  • Cloves 4-5

  • Cumin seeds 1 teaspoon

  • Onions 2 medium

  • Yogurt 1 cup

  • Fresh mint leaves few for garnish


Step 1

Grind together mutton mince, red chilli powder, garam masala powder, coriander powder, salt and 1 tsp ginger-garlic paste.

Step 2

Heat ghee in a non stick handi. Add bay leaves, green cardamoms, black cardamoms, black peppercorns, cinnamon, cloves and cumin seeds and sauté till fragrant.

Step 3

Finely slice the onions and add and sauté till lightly coloured. Add the remaining ginger-garlic paste and sauté till 1 minute.

Step 4

Add yogurt and mix. Drain the rice and add to the masala.

Step 5

Add 3 cups of water and mix. Add salt and mix. Cover and cook.

Step 6

Apply ghee on your hands and shape the mince mixture into small balls and add to the rice.

Step 7

Stir lightly and cover and cook for 10-12 minutes.

Step 8

Keep stirring gently from time to time till both the rice and mince balls are cooked.

Step 9

Garnish with mint leaves and 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.