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Indian

Punjabi Mutton Keema Pulao

Keema pulao cooks minced meat into the rice from the start, so the fat carries through every grain.

Published and reviewed by Kitchgrow on 6 September 2026

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Punjabi Mutton Keema Pulao

1 hr 15 mintotal

55 min hands-on20 min hands-off

Prep 20 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
High
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

  1. In a heavy pot or pressure cooker, heat the ghee until very hot. Add the bay leaves, cinnamon and cloves and let them crackle to release their aroma.

  2. Add the finely diced onions. Stir-fry them over medium-high heat until they soften completely and caramelize to a deep golden brown.

  3. Add the ginger-garlic paste. Fry it for 2 minutes to cook off its raw sharpness.

    2 min

  4. Add the dry mutton mince (keema) to the pan. Fry it hard over high heat for 7-8 minutes. Break up any lumps with the back of the spoon as you go, and keep frying until the meat changes colour throughout and all the moisture has cooked away.

    7–8 min

  5. Drown the seared proteins in the concentrated tomato puree, aggressive meat masala, and foundational salt. Braise mercilessly until the system breaks and the pure ghee separates completely from the keema sludge. Stir in the sweet green peas and the volatile mint payload.

  6. Evacuate all remaining hydration from the soaked Basmati. Introduce the grains to the active cauldron. Employ an ultra-surgical folding technique to impeccably lacquer the rice in the hyper-savory meat exudates without inducing structural fracture.

  7. Pour in the measured water. Bring it to a rolling boil. Turn the heat right down, cover the pot tightly, and cook without lifting the lid for 15 minutes. Let it stand, undisturbed, for 10 minutes before fluffing it very gently with a fork.

    15 min10 min

How to tell it's done

Light, well-separated, extra-long grains of rice carrying savoury, well-spiced, meltingly tender crumbles of seared mutton.

Getting it right

Tip

Sear the minced mutton hard over high heat before any liquid goes in. That browning builds the savoury depth, gets rid of any boiled-meat smell, and gives the finished pulao its roasted character.

What to serve it with

Serve it hot, with a well-chilled mint-cucumber raita, slices of raw red onion and lemon to cut the spice.