Mutton keema pulao combines minced meat with Basmati rice. They are cooked together with a variety of spices in a ghee and oil mixture along with ginger, garlic and other ingredients. The golden fried onions give it a rich taste, cashews and raisins offer crunchiness and sweetness, and the nutmeg and saffron milk enhance the flavor. Follow my recipe to learn the steps to make mutton keema pulao at home.
KEY TAKEAWAYS
- Mutton keema pulao is a very popular dish in Indian cuisine, often served as a luxurious main course during festive celebrations and special family occasions.
- Serve it as is or with a dry vegetable or non-vegetable side dish along with chilled cucumber raita, fresh green salad, or a tangy mint chutney to complement the rich flavors.
- Mutton keema pulao offers a slightly spicy, tangy, and creamy taste with a little bit of a nutty and sweet undertone.
- Other similar recipes are mutton biryani, keema khichdi, and yakhni pulao.
The Ingredients:
- 400 grams mutton (minced, nicely washed)
- 3 cups basmati rice (washed, presoaked in water for 30 minutes)
- 2 tsp ghee (clarified butter)
- 2 tbsp cooking oil (white oil or vegetable oil)
- 2 pieces mace (javitri)
- 1 piece cinnamon stick (1 inch in size, broken in half)
- 4 pieces cloves
- 2 pieces green cardamom (whole pods)
- 1 tsp black peppercorns
- 2 pieces bay leaves
- 4 pieces onions (finely sliced)
- 2 tsp ginger paste
- 1 tsp red chili paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Raisins (a handful)
- Cashew nuts (a handful, broken in half)
- 2 tsp garam masala powder
- ½ piece nutmeg (jaiphal)
- 6 cups water (hot)
- ¼ cup milk
- Saffron (Kesar, a few strands, mixed with milk)
- 3 pieces green chilies (whole)
- Salt to taste
- Sugar (according to your taste)
This wonderful recipe came about quite by chance when I ended up at my mother-in-law’s place last month in a hectic moment of a family reunion. As we were relaxing together in her kitchen, I was nowhere else but by her side with my kitchen diary opened, jotting down cooking tips.
The following Saturday, I prepared it to surprise my husband and children at lunch. My husband could hardly believe it when my sons, who as a rule do not eat all of their meals, had not only polished off their plates but had also asked for a second helping! Finding this recipe is something I am very grateful for, as it has brought such wonderful moments.
How to Make Mutton Keema Pulao? (Step by Step Guide with Images)
Step 1: Fry 2 pieces of mace (javitri), 1 piece of cinnamon stick (1 inch in size, broken in half), 4 pieces of cloves, 2 pieces of green cardamom (whole pods), 1 tsp of black peppercorns, and 2 pieces of bay leaves in 2 tsp of ghee (clarified butter) and 1 tbsp of cooking oil over a medium flame for 30 seconds. Then add half of the finely sliced onions and salt to taste.
Step 2: Mix 2 tsp of ginger paste, 1 tsp of red chili paste, and 1 tbsp of garlic paste. Add 400 grams of minced mutton (nicely washed).
Step 3: In another pan, fry the remaining onion slices with a little bit of salt and sugar.
Step 4: Now, add 1 tsp of cumin powder, 1 tsp of coriander powder, 1 tsp of red chili powder, a handful of raisins, a few cashew nuts (broken in half), and 1.5 tsp of garam masala powder.
Step 5: Add 3 cups of basmati rice (washed, presoaked in water for 30 minutes) and salt to taste.
Step 6: Grind and add ½ piece of nutmeg (jaiphal).
Step 7: Add 6 cups of hot water and ¼ cup of milk with a few strands of saffron (kesar) soaked in it.
Step 8: Add 3 pieces of whole green chilies and some beresta.
Step 9: Add more sugar and the remaining garam masala powder.
Step 10: Check doneness.
Step 11: Garnish it with the remaining beresta. Your tasty and spicy mutton keema pulao is ready.
Recipe Card
Mutton Keema Pulao
Ingredients
- 400 grams mutton minced, nicely washed
- 3 cups basmati rice washed, presoaked in water for 30 minutes
- 2 tsp ghee clarified butter
- 2 tbsp cooking oil white oil or vegetable oil
- 2 pieces mace javitri
- 1 piece cinnamon stick 1 inch in size, broken in half
- 4 pieces cloves
- 2 pieces green cardamom whole pods
- 1 tsp black peppercorns
- 2 pieces bay leaves
- 4 pieces onions finely sliced
- 2 tsp ginger paste
- 1 tsp red chili paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Raisins a handful
- Cashew nuts a handful, broken in half
- 2 tsp garam masala powder
- ½ piece nutmeg jaiphal
- 6 cups water hot
- ¼ cup milk
- Saffron Kesar, a few strands, mixed with milk
- 3 pieces green chilies whole
- Salt to taste
- Sugar according to your taste
Instructions
- Fry 2 pieces of mace (javitri), 1 piece of cinnamon stick (1 inch in size, broken in half), 4 pieces of cloves, 2 pieces of green cardamom (whole pods), 1 tsp of black peppercorns and 2 pieces of bay leaves in 2 tsp of ghee (clarified butter) and 1 tbsp of cooking oil over a medium flame for 30 seconds. Then add half of the finely sliced onions and salt to taste.
- Mix 2 tsp of ginger paste, 1 tsp of red chili paste, and 1 tbsp of garlic paste. Add 400 grams of minced mutton (nicely washed).
- In another pan, fry the remaining onion slices with a little bit of salt and sugar.
- Now, add 1 tsp of cumin powder, 1 tsp of coriander powder, 1 tsp of red chili powder, a handful of raisins, a few cashew nuts (broken in half), and 1.5 tsp of garam masala powder.
- Add 3 cups of basmati rice (washed, presoaked in water for 30 minutes) and salt to taste.
- Grind and add ½ piece of nutmeg (jaiphal).
- Add 6 cups of hot water, ¼ cup of milk with a few strands of saffron (kesar) soaked in it.
- Add 3 pieces of whole green chilies and some beresta.
- Add more sugar and the remaining garam masala powder.
- Check doneness.
- Garnish it with the remaining beresta. Your tasty and spicy mutton keema pulao is ready.
