Keema Pulao
Keema pulao is less elaborate than biryani but still benefits from a fragrant whole-spice base. The Hyderabadi Biryani potli flavours the minced meat and rice together while the method remains practical enough for a one-pot meal.
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
✨ Zaika Potli Secret Technique
Add 1 Hyderabadi Biryani potli with the water before the rice begins covered cooking. Remove after resting.
Ingredients
Ingredients
- Mutton or lamb mince — 450 g
- Basmati rice — 1½ cups / 300 g
- Ghee — 2 tbsp
- Onion — 1 large, thinly sliced
- Ginger-garlic paste — 1 tbsp
- Tomato — 1 small, chopped
- Thick curd — ¼ cup / 60 g
- Green chilli — 1, slit
- Coriander powder — 1 tsp
- Kashmiri chilli powder — ½ tsp
- Salt — 1½ tsp
- Hot water — 2½ cups
Zaika Potli
- Hyderabadi Biryani — 1 potli
For Finishing
- Fresh mint — 2 tbsp
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
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1Wash and soak the rice for 20 minutes. Drain.
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2Heat ghee in a heavy saucepan.
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3Add onion and cook until golden.
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4Add ginger-garlic paste and green chilli.
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5Add the mince and cook over medium-high heat, breaking up clumps.
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6Continue until released moisture largely evaporates and the mince starts browning.
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7Add tomato, coriander powder and chilli powder.
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8Cook until the tomato softens.
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9Lower the heat and stir in curd.
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10Add drained rice, salt, hot water and the Hyderabadi Biryani potli.
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11Bring to a boil.
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12Cover tightly and cook over the lowest heat for 12–14 minutes.
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13Turn off the heat and rest for 10 minutes.
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14Remove the potli.
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15Fluff gently and finish with mint, coriander and lemon juice.
💡 Chef's Pro Tip
Brown the mince properly before adding rice. If it remains watery, the rice-liquid ratio becomes unpredictable and the pulao can turn soft.
🍽️ Perfect Serving Pairings
My Take On Keema Pulao
Keema pulao is less elaborate than biryani but still benefits from a fragrant whole-spice base. The Hyderabadi Biryani potli flavours the minced meat and rice together while the method remains practical enough for a one-pot meal.
The Secret: Brown the mince properly before adding rice. If it remains watery, the rice-liquid ratio becomes unpredictable and the pulao can turn soft.