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Mutton Keema Pulao

By Mita Mondal
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 10
Calories 365 kcal

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.
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Notes

I have used a mix of ghee and white oil to make the pulao. You can make it with only ghee or vegetable oil.
I have used red chili paste in the recipe but you can use green chili paste as well.
Cooking the rice nicely before adding water is crucial for the taste. Make sure to stir it nicely and for a long time.
You should use freshly ground nutmeg always in this recipe. This will enrich the taste of mutton keema pulao dramatically.
Always add twice as much water as rice. Use the same cup to measure both.

Nutrition Info (Estimation Only)

Nutrition Facts
Mutton Keema Pulao
Amount per Serving
Calories
 
365
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
32
mg
11
%
Sodium
 
43
mg
2
%
Potassium
 
196
mg
6
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
0.5
g
1
%
Protein
 
11
g
22
%
Vitamin A
 
95
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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