Ramadan Special: Keema Pulao

This Mughlai pulao is a main course dish which is popularly made during festivals like Ramadan, Navroz and Eid.

Time: 1 hr 15 minutes


  • 4 cup rice
  • 2 tablespoon yoghurt (curd)
  • 5 medium tomato
  • 5 green chilli
  • 3 1/2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 cup refined oil
  • 1 teaspoon white cumin seeds
  • 4 clove
  • 2 black cardamom
  • cinnamon as required
  • 1 kilograms mutton
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 1/2 bunch coriander leaves
  • 1 tablespoon red chilli
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 4 tablespoon ghee
  • 1/2 teaspoon black cumin seeds
  • 3 green cardamom
  • bay leaf as required
  • 4 medium onion
  • 3 cup water


  • Mince the mutton and keep it aside. Now, heat oil in a wok and fry ginger garlic paste in it. Then add minced
  • mutton and fry well.
  • Add salt, ground red chili, cumin powder, garam masala powder, coriander powder, yogurt, tomato and some
  • water to the mutton. Cover the wok with a lid and cook until the meat is tender. Once the mutton is cooked,
  • add green chilies and coriander to it. Keep this aside.
  • Qeema Pulao
  • Heat ghee in a deep pan and fry onions until golden brown. Take out half of the fried onions and keep aside in a
  • bowl. Now add garam masala to the pan and fry.
  • Add rice to the pan and fry it. Add water, enough to cover the rice, and cook on high flame. Let all water dry off
  • and then simmer for 5 minutes.
  • Qeema Pulao
  • Now mix cooked meat mince and golden brown onions to the cooked rice. Your Keema Pulao is ready. Serve
  • hot with raita or yogurt.