By: Payal
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Running short on time but craving something hearty? This 20-minute Keema Pulao is your perfect fix — spicy, filling and fragrant, all cooked together in one comforting pot.
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Unlike biryani, this pulao takes no effort. It brings together soft rice, juicy minced mutton and warm spices- perfect for weeknights when you need real comfort fast.
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1 tbsp ghee
1 tbsp oil
1 cinnamon stick
5 black peppercorns
3 cloves
1 tsp ginger garlic paste
2 onions, chopped
2 green chillies, chopped
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250 g mutton keema
4 sticks mint leaves, chopped
2 tsp salt
1/2 tsp turmeric
3 tsp meat masala
1 tsp red chilli powder
1 tsp cumin powder
1 tomato, chopped
1/2 bunch coriander leaves, chopped
1 cup cooked rice
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Heat ghee and oil in a pan. Add cinnamon, peppercorns and cloves. Let them crackle and release their aroma — this is what gives the pulao its bold, earthy base.
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Add ginger garlic paste, onions and green chillies. Sauté till the onions turn golden and soft. The mix should smell rich, spicy and ready for the keema to join in.
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Add minced mutton, chopped mint and salt. Cook on high flame until the keema changes colour and turns juicy. This is where the pulao gets its depth of flavour.
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Add turmeric, meat masala, red chilli and cumin powder. Mix well. Add chopped tomato, mint and coriander leaves. Let everything simmer till the oil begins to separate.
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Add cooked rice and fold it gently into the masala. Make sure every grain soaks up the flavour. Let it sit on low heat for a few minutes before serving.
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Your Keema Pulao is ready. Garnish with coriander and pair it with chilled raita or mint chutney. A quick, wholesome meal that feels like home in every bite.
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