Mutton Keema Pulao Recipe

Keema Pulao is a one-pot, flavorful dish that will leave you craving for more. Imagine the rich
Mughlai taste of keema along with the aromatic rice. It can't get any better than this.

Keema Pulao is one of the quick and wholesome dishes that require only a side onion raita to
go with. This is one of the best mains that can be cooked when any guests arrive without prior
information. Or even one of those perfect Sunday filling recipes, when you feel too bored or
tired to cook too many things.

So, without further delay, let's jump directly to the recipe.

What Do We Need?

Main Ingredients:

● 1 1/2 cup of basmati rice

● 250 grams of the ground mutton liver (You can order mutton liver online from reliable
e-shops)
● 2 tbsp oil

Whole Spices:

● 2 tbsp finely minced ginger

● 5 tbsp finely minced garlic
● 1 tbsp finely minced green chilies
● 3-4 whole cloves
● 5 green cardamom pods
● 2 medium-sized bay leafs
● 1/2 piece of cinnamon stick
● 1/2 tsp cumin seeds
● 1 onion cut into small cubes

Ground Spices:

● 2 tsp Paprika powder

● 3 tsp coriander powder
● 1/2 tsp black pepper powder
 ● 1/2 tsp garam masala powder
● 1/2 tsp turmeric
● 1/4 tsp cayenne
● 2 medium-sized tomatoes roughly chopped
● 1/4 cup mint leaves finely chopped
● 1/4 cup cilantro leaves finely chopped
● 1 1/2 cup of water

Detailed Recipe:

1. Clean the basmati rice thoroughly with 3 different sets of water. Soak it for 15 minutes
and then drain the water and keep it aside.
2. Light the flame and take the pan. Add some oil and put it on the maximum flame.
3. Within 2-3 minutes, the oil will get heated up. Reduce the flame to low and add bay leaf,
cardamom pods, cinnamon sticks, and cloves. Let all the whole spices crackle for 10
seconds.
4. Add the cumin seeds. Let all of them crackle for another 10 seconds.
5. Add finely minced ginger, garlic, and chili all together into the spiced oil mix. Give them
a light stir for the next 3-5 minutes. Ensure that the raw smell of these spices has
evaporated.
6. Add onion and increase the flame to medium. Keep stirring everything in the pan from
time to time. Within the next 5-7 minutes, the onions will also be done.
7. Finally, add meat to the pan, cover, and cook for the next 7-10 minutes on medium
flame. Make sure that you stir in between, or the mixture might stick to the bottom.
8. Add tomato to the pan and let it get softer and juicier. Cover and cook everything for
the next 5 minutes on medium flame. Open the lid and keep stirring in between.
9. Add salt as per your taste.
10. Finally, add rice to the top and give everything a good mix. Keep the flame to medium
only with occasional stirring every 2 minutes.
11. Add the powdered spices - turmeric, coriander, paprika powder, pepper powder, garam
masala powder, cayenne to the pan.
12. Give everything a good mix and cover and cook for the next 10 minutes. Keep opening
the lid and stir every 3 minutes. Keep the flame to medium heat only.
13. Finally, after 10 minutes, add water, cilantro leaves, and mint leaves and let them cook
for 5 minutes on high flame.
14. Give it some resting time.

Serve your favorite keema mutton pulao with onion raita.