Mutton Keema Pulao-A Quick Comfort Meal

by | Jun 5, 2025 | Food, Foodblog | 0 comments

Mutton keema pulao (2)

What’s a biryani? In simple terms, it’s rice layered with meat, cooked together in dum for a long time. The flavours build over time, the meat gets tender, and the rice soaks up all the spices. One day, while trying something quick for lunch, I ended up layering cooked keema with half-done rice. It looked like a biryani but didn’t take that much effort. So, what should I call it—mutton keema biryani or mutton keema pulao? I went with pulao because it was done in under 40 minutes and didn’t involve any complex steps.

In a traditional biryani, the meat and rice cook together for at least an hour, sometimes more. The pot is sealed, and the flavours slowly infuse into each layer. Here, the mutton keema cooks first. Then the rice is added on top. Covered and kept on low heat, it takes just 20 minutes. You get a slightly crispy layer at the bottom—enough to feel special but not burnt. It’s a one-pot meal with very little prep.

Mutton keema pulao (1)

Mutton keema pulao (1)

Mutton keema pulao (3)

Mutton keema pulao (3)

A different rice for each occasion

I used Banshkati rice, a popular parboiled rice in Bengal. It’s fragrant, has long grains, and stays separate—ideal for pulaos. While basmati works well, Banshkati gives a more homestyle feel. Across India, we use different kinds of rice. In Bengal, parboiled rice is common for daily meals. Gobindobhog is used for festive occasions, while Banshkati is great for pulaos and light biryanis. This version of mutton keema pulao is simple, fast, and doesn’t need fancy ingredients—just rice, keema, and basic pantry spices.

Mutton keema pulao (5)

Mutton keema pulao (6)

Mutton keema pulao (6)

Here are a few pulaos that you may like:

  1. Murgir shada pulao- a flavoured chicken pulao
  2. Gondhoraj summer pulao 
  3. Bengali vegetable pulao
  4. Kaju kishmish pulao
  5. Chingri pulao
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Mutton keema pulao

Mutton keema pulao is a one-pot rice dish made with spiced minced mutton and aromatic rice, cooked together for a quick, flavourful meal.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 servings
Course: Main Course, Non Vegetarian, Rice Based Recipes
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 900 gms mutton keema
  • 4 medium-sized onions, finely sliced
  • 1½ tsp ginger paste
  • 2 tsp garlic paste
  • 1½ tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp shahi garam masala powder
  • salt to taste
  • 1 tsp sugar
  • 5 whole green cardamom
  • 1 cinnamon stick
  • 2 black cardamom
  • 8 cloves
  • 2 tej patta
  • 4 tbsp mustard oil
  • 2 cups basmati rice or any other long grain pulao rice
  • salt to taste
  • 6-8 split green chilies
  • 1 cup beresta, divided into 2
  • ½ cup ghee
  • one pinch of saffron soaked in half cup milk

Method
 

  1. Wash and soak the basmati rice for 30 minutes. In a large pot, boil water with salt.
  2. Add the rice and parboil it till it’s 70% cooked. Drain and spread it out to prevent sticking.
  3. Heat oil in a heavy-bottomed pan. Add whole spices: bay leaves, cardamom, cinnamon, cloves, and black cardamom. Let them sizzle.
  4. Add sliced onions and fry till golden brown.
  5. Add ginger paste and garlic paste. Sauté till the raw smell is gone.
  6. Add the mutton keema and mix well.
  7. Now add cumin powder, coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and sugar.
  8. Mix everything and cook covered on medium-low heat.
  9. Stir occasionally and cook till the keema is tender and most of the liquid has evaporated.
  10. Once the keema is nearly dry, add half the beresta, half split green chilies, handful of chopped coriander leaves and half ghee.
  11. Spread the parboiled rice evenly on top of the keema.
  12. Sprinkle the rest of the beresta, more green chilies, chopped coriander, saffron milk, and dollops of ghee.
  13. Cover the pan tightly (use foil under the lid if needed) and place it on low heat.
  14. Let it cook on dum for 20–25 minutes, until the rice is fluffy and aromatic steam escapes when opened.
  15. Gently fluff with a fork. Garnish with fresh coriander.
  16. Serve with cucumber raita or a light salad.