Keema is a very popular dish made from minced meat, and people love it because it is flavorful, easy to cook, and full of protein. It can be made with mutton, beef, chicken, or lamb and is often cooked with spices, onions, garlic, and tomatoes. Many people enjoy keema with rice or roti, and it is also used in dishes like keema pulao and keema paratha. The difference between pulao and biryani is that pulao is a one-pot dish, while biryani is made in layers. To make keema perfect, you need to cook it well so that it is not too watery, and you can use yogurt or mashed potatoes to thicken it. Keema is high in protein and iron, making it a healthy choice if eaten in the right amount. It also contains zinc, which is good for immunity and overall health. If you love delicious, spicy, and satisfying food, keema is a great option to try!
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Basmati rice | 100 g | 200 g | 400 g |
| Mustard oil or cooking oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Onion (sliced) | 80 g | 160 g | 320 g |
| Ginger (minced) | ¼ tbsp | ½ tbsp | 1 tbsp |
| Garlic (minced) | ½ tbsp | 1 tbsp | 2 tbsp |
| Ground lamb or mutton mince | 175 g | 350 g | 700 g |
| Plain Greek yogurt or thick yogurt | 1 tbsp | 2 tbsp | 4 tbsp |
| Potato (cubed) | ½ medium | 1 medium | 2 medium |
| Salt | ½ tsp | 1 tsp | 2 tsp |
| Black pepper powder | ⅛ tsp | ¼ tsp | ½ tsp |
Whole Spices
| Whole Spices | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Bay leaf | ½ leaf | 1 leaf | 2 leaves |
| Cumin seeds | ½ tsp | 1 tsp | 2 tsp |
| Black peppercorn | 4 | 8 | 16 |
| Cloves | 2 | 3 | 6 |
| Black cardamom | ½ pod | 1 pod | 2 pods |
| Dried chilies | 2 | 4 | 8 |
| Mace | 1 twig | 2 twigs | 4 twigs |
| Cinnamon stick | ½ inch | 1 inch | 2 inch |
How to make:
- Prepare the Rice: Wash basmati rice until the water runs clear. Let it soak in water for 20-30 minutes.
- Cook the Spices: Heat mustard oil in a pot and add whole spices. Let them sizzle for a few seconds without burning.
- Brown the Onions: Add sliced onions and cook on low-medium heat until they turn golden brown and crispy.
- Add Ginger and Garlic: Mix in minced ginger, garlic, and a little water. If you like spicy food, you can add red chili powder or chopped green chilies.
- Cook the Keema: Add ground lamb, sprinkle salt and black pepper, and break the meat into small pieces. Cook on high heat until it turns brown and slightly crispy.
- Add Yogurt and Potatoes: Stir in the beaten yogurt and cook for a few minutes. Then, add cubed potatoes and chopped mint leaves. Cook for a couple of minutes to blend flavors.
- Add Rice and Water: Pour in the drained rice and add water to the pot. Pour in warm water (2 cups for every 1 cup of rice) and a little lemon juice. Stir well and adjust salt if needed.
- Cook the Pulao: Bring to a slow boil, then cover with a lid and let it cook on low heat for about 8-12 minutes until all the water is absorbed.
- Let it Rest: Once cooked, let the pulao sit covered for another 7-9 minutes before gently fluffing it with a spatula.
- Serve and Enjoy: Garnish with fried onions or fresh coriander. Serve hot with raita, fresh salad, or green chutney. Keema pulao stays fresh in the fridge for 2-3 days.
For Instant Pot or Pressure Cooker:
- Instant Pot: Use equal parts rice and water (1:1). Pressure cook on high for 4 minutes, let the pressure release naturally for 10 minutes, then manually release.
- Pressure Cooker: Use 1.5 cups of water for every 1 cup of rice. Cook on Low-Medium Heat
- Let it cook for 7-8 minutes or until you hear 2-3 whistles. Let the pressure release naturally before opening.
History of Keema Pulao
Keema Pulao is a delicious and aromatic dish that has been enjoyed for centuries. It is a perfect blend of flavored rice and spiced minced meat, making it both hearty and satisfying. This dish has its roots in South Asian and Middle Eastern cuisine, where different versions of pulao have been prepared for generations.
Origins and Influence
The history of Keema Pulao goes back to the time when Persian and Mughal cuisine heavily influenced Indian cooking. The Mughals, known for their love of rich and flavorful food, introduced the concept of meat and rice-based dishes, which later evolved into different versions of pulao and biryani. Keema Pulao became popular due to its simple yet rich taste and the fact that it was easier to cook compared to biryani.
A Dish for Royals and Common People
In the past, Keema Pulao was often served in royal kitchens, where chefs experimented with spices and meats to create delicious meals for kings and nobles. Over time, this dish became popular among common people as well because it was an affordable and filling meal. The use of minced meat (keema) made it more accessible, as people could use any type of meat, such as lamb, beef, goat, or even chicken.
Regional Variations
Different regions have given Keema Pulao their own unique touch. In North India and Pakistan, it is often made with aromatic spices like cumin, cardamom, and cinnamon, giving it a rich and deep flavor. In South India, some variations include coconut milk or curry leaves to add a unique twist. In Middle Eastern cuisine, a similar dish called Kabsa is prepared, which also combines meat and rice but with different spices.
A Staple in Home Cooking
Keema Pulao is not just a dish for special occasions; it has become a regular part of home cooking. It is loved because it is quick to make, full of flavor, and doesn’t require too many ingredients. Families often prepare it for weeknight dinners, festive meals, or when unexpected guests arrive. It pairs perfectly with yogurt, raita, fresh salad, and chutneys, making it a well-balanced meal.
Keema Pulao Today
Today, Keema Pulao is enjoyed worldwide, with different chefs and home cooks adding their own twist to the traditional recipe. Some prefer it spicy, while others keep it mild. Some like to add vegetables like peas or potatoes, while others prefer it simple with just meat and rice. Despite these variations, the essence of Keema Pulao remains the same – a comforting and flavorful rice dish that brings people together.
Keema Pulao is more than just food; it is a reflection of history, culture, and tradition, passed down from one generation to another. Whether cooked for a feast or a simple family meal, its rich aroma and taste always bring warmth and happiness to the table.
FAQ’s
What is keema rice made of?
Keema rice is made of minced meat (keema), basmati rice, and spices like cumin, cinnamon, and bay leaves. It also includes onions, garlic, ginger, and yogurt for extra flavor.
What is the difference between pulao and biryani?
Pulao is a one-pot dish where rice and meat are cooked together. Biryani is made in layers, with cooked rice and meat placed separately, then steamed together. Biryani also has more spices and a richer taste than pulao.
How do you make keema less watery?
To make keema less watery:
- Cook on high heat to let the extra water evaporate.
- Do not cover the pan while cooking.
- Use less water when adding ingredients like yogurt or tomatoes.
What is keema made of?
Keema is made of minced meat, usually mutton, beef, chicken, or lamb. It is cooked with spices, onions, garlic, and tomatoes to make it flavorful.
How to make simple keema?
To make simple keema:
- Heat oil, fry onions, garlic, and ginger.
- Add minced meat and spices like salt, cumin, and garam masala.
- Cook until the meat is brown and dry.
- Add a little water and let it simmer until soft.
Is keema mutton or beef?
Keema can be mutton, beef, chicken, or lamb. It simply means minced meat, so it depends on what type of meat you use.
What is keema called in English?
Keema is referred to as minced meat or ground meat in English.
Is keema healthy?
Yes, keema is healthy because it is high in protein and iron. However, eating too much fried or oily keema can be unhealthy.
How do you thicken mince without flour?
To thicken mince without flour:
- Cook it longer on low heat to let the liquid reduce.
- Add mashed potatoes or lentils to absorb extra moisture.
- Use yogurt or cream to make it thicker.
Is it OK to eat mince every day?
Eating mince every day is okay if it is lean and cooked healthily. But eating too much red meat can be bad for health, so it’s best to have a balanced diet.
Is keema high in protein?
Yes, keema is high in protein, which helps in muscle growth and strength. The amount of protein depends on the type of meat used.
How much zinc is in mutton?
Mutton has about 4–6 mg of zinc per 100 grams, which is good for boosting immunity and healing wounds.
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