Keema Rice

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Keema Rice, this Indian delicacy is like a warm hug for your taste buds, with its aromatic layers of spiced rice and succulent minced meat or keema. While you can use any meat you fancy, I’ve got to say, there’s something magical about mutton keema that just takes this dish to a whole new level.

You might hear it called keema pulao/pilau, keema biryani, or even ribbon rice, but no matter the name, it’s always a showstopper on the dinner table.

I learned making this Keema Rice recipe from my mothers friend. She taught me this beautiful technique of layering vegetables and mutton keema with fragrant basmati rice, each grain infused with a melody of spices. 

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Why You Will Enjoy This Recipe

What I adore about this Keema Rice is how it brings together so many different flavors in perfect harmony. The richness of the meat, the earthiness of the vegetables, and the aromatic rice – it’s a complete meal that dances on your palate. And the best part? It’s a one-pot wonder that’s perfect for those nights when you want something special without spending hours in the kitchen.

Every time I make this dish, it takes me back to that moment when I first learned it, filling my kitchen with the same enticing aromas and bringing a smile to my face. It’s more than just a recipe – it’s a cherished memory and a celebration of flavors all rolled into one delicious package. Trust me, once you try it, you’ll be hooked!

Suggestions and Variations

• This recipe includes layering of vegetables but if you prefer you can completely skip the vegetables and just layer the mutton keema with rice.
• I have used long grain basmati rice for this recipe you can also use Jeeragasamba or jeeragasala rice for this recipe too.
• You can also substitute the mutton keema with beef or chicken mince. If you do not have keema you can use whole meat cut into very small pieces for this recipe.

Watch the Tutorial

What is Keema Rice made of (INGREDIENTS)

• Basmati Rice: The quality of rice is very crucial to make a good biryani or pulao. Always use good quality long grain basmati rice. If you do not have basmati then jeera rice(Jeeragasamba/jeeragasala) can also be used.
• Mutton or Lamb Keema: You can use fresh or frozen minced meat. You can substitute with chicken or any meat of choice.
• Ghee: Ghee is the fat used for this recipe for cooking the meat and frying the onions. Ghee adds a lot of flavor to the dish. Just be generous!
• Spices: Whole spices used are cinnamon, cloves, cardamom, cumin and black peppercorns. Each of these spices adds a distinct flavor to the recipe.
• Ginger Garlic: A paste of ginger, garlic, green chillies and black pepper is used for the keema preparation.
• Green Chilli: Green chili adds to the flavor of the dish and is used at different stages of the recipe. You can reduce or increase the quantity as per preference.
• Onion: Onions are deep fried into crispy fried onions and it is a very important part of the recipe and adds a lot of flavor to the rice.
• Curd: Curd helps to tenderize the meat. Use fresh thick curd, do not use very sour curd.
• Powdered Spices: Basic Indian powdered spices are used like, coriander powder, red chili powder, turmeric powder, pepper powder and garam masala.
• Vegetables: The recipe calls for layering of carrot and beans but it is completely optional if you want to prepare the recipe with just meat.
• Milk: Milk is used at the end while doing dum to bring everything together. If you want to make the recipe dairy free then you can avoid adding milk.
• All Purpose Flour: It is used when cooking the vegetables. It helps in absorbing the excess moisture and prevents the vegetables from becoming soggy.
• Fresh Coriander Leaves: Garnish the dish with finely chopped fresh coriander leaves for freshness.
• Salt: feel free to add salt as per your preference.

How to make Keema Rice (STEP BY STEP Image Guide)

Step 1:

Make the Barista : Slice the onions finely. Heat a pan with 1 cup oil/ghee. Fry the sliced onions in the hot oil till they are brown. Be careful not to burn. Keep the fried onions aside.

Step 2:

Soak the Rice: Soak long grain basmati rice in 2 Cups of water for at least 1 hour.

Step 3:

Masala Paste: Grind together, ginger, garlic, green chillies, cumin and black peppercorns in a smooth paste.

Step 4:

Prepare the Keema : In a large pan or wok heat some 2 tbsp ghee (Use the ghee/oil left over from the fried onions). When the ghee is hot, put the heat on low and add the 3 cloves, 3 cardamoms and 1 cinnamon stick. Saute for 10 seconds.

Now add in 1 onion sliced thinly and saute for 2 minutes. Then add 1 tbsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder and the ground ginger garlic green chilli paste. Saute for few minutes till the raw smell of ginger and garlic goes away.

Step 5:

Cook the Keema : Add the mined meat and 1 cup water and mix well with the spices. Cover and cook for 10 minutes.

Step 6:

Reduce the heat to the lowest and add the curd and mix everything well. Increase the heat to medium and add the garam masala and salt. Cook the keema for another 10 minutes or till all the gravy dries up. Keep this aside.

Step 7:

Prepare the Beans : Heat another pan and add 1 tbsp ghee. Saute finely chopped green chillies and 1 diced small onion. Saute it for 2 minutes. Then add the chopped green french beans, salt and pepper. Mix everything well and cover with a lid and cook for 10 minutes. Add 1 tsp all purpose flour or maida and cook for 2 minutes. Remove into a bowl and keep it aside.

Step 8:

Prepare the Carrots : Heat the same pan and add 1 tbsp ghee. Saute finely chopped green chillies and 1 diced small onion. Saute it for 2 minutes. Then add the chopped carrots, tomatoes , salt and pepper. Mix everything well and cover with a lid and cook for 10 minutes. Add 1/2 tbsp all purpose flour or maida and cook for 2 minutes. Remove into a bowl and keep it aside.

Step 9:

Cook the Rice: Drain the water from the soaked rice. Heat a pot and add 1 tbsp ghee. Then add 3-4 cloves and 1 cinnamon stick. Add the soaked rice and fry for 2 minutes. Then add 2 and half cups of boiling hot water. And cook the rice half covered till the rice is 80% cooked.

STEP 10:

Layering: In a large pot add 1 tsp ghee. Then add 1/4th of the rice. Then add 1/2 the prepared keema. Spread it evenly on top of the rice. Then layer 1/3 of the remaining rice. Spread some of the fried onions on top with some chopped coriander leaves. Then put the cooked beans and spread it evenly. Repeat a layer of rice(1/2 of the remaining rice) and then a layer of the cooked carrots. Spread it evenly on the rice. Then add the remaining keema and spread evenly. Finally put the remaining rice and spread it evenly. Then add the remaining fried onions and some chopped coriander leaves.

Step 11:

Dum: Now to the rice finally add the milk. Pour it evenly across the rice. Close with a heavy lid and seal it so that the steam does not escape.

If cooking over fire: Place the pot on top of a flat iron pan and let it cook on the lowest flame till the top of the lid becomes hot. This can take approximately 15-20 minutes.

If cooking oven induction: place the pan directly on the stove on low heat (or level 4) and let it cook(dum) for 15-20 minutes till the top of the lid is hot to touch.

Step 12:

Let it sit for 10 minutes covered after removing from heat. Then remove the lid and give the rice a gentle mix and serve hot with raita, pickles and papad.

How to serve Keema Rice

Serve the keema rice with raita, pickles and papad. You can also serve it with plain curd and brinjal curry. But you can enjoy the keema rice just as is too.

Keema rice is a great short travel food too, like for a picnic lunch or dinner, because you don’t need a lot of accompaniment.

It is a good lunch tiffin option for kids and adults. It is nutritious and filling.

Frequently Asked Questions

What meat can we use for making keema rice?

The most common and best meat used is mutton or lamb mince. But chicken mince or beef mince can also be used. The cooking time of the meat may vary.

What rice is best for making keema rice or pulao?

The best rice for preparing keema rice is long grain basmati rice. Short grain jeeragasal or jeeragasamba can also be used.

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If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @kitchensavouries

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