Lamb Mince Keema Pulao is a delightful one-pot dish rooted in Indian culinary traditions, celebrated for its comforting blend of aromatic spices, tender minced lamb, and long-grain basmati rice. The word “keema” refers to minced meat, a staple ingredient in South Asian cooking, and is often prepared in a variety of forms—spiced dry curries, stuffed pastries, or layered with rice, as in this recipe. Combining keema with rice to create a pulao introduces an exciting marriage of hearty textures and flavors, making it a preferred dish for everyday meals and festive occasions alike.
The origins of pulao, or pilaf as it is known globally, trace back to ancient Persia and Central Asia, eventually spreading across various cultures, including the Indian subcontinent. In India, pulao is considered a distant cousin of biryani, sharing similarities in the core idea of flavored rice paired with meat or vegetables. Unlike the more elaborate biryani, which is often cooked in layers and requires an extended preparation process, pulao is relatively straightforward and quicker to make. Keema Pulao, in particular, epitomizes this simplicity while still delivering an explosion of rich, fragrant flavors characteristic of Indian cuisine.
This specific dish is inspired by the vibrant flavors of northern India, where bold spices, ghee, and quality basmati rice are kitchen essentials. The use of spices like cumin, turmeric, garam masala, and ground coriander adds depth and complexity to the dish. Each spice plays a specific role—cumin seeds release their nutty aroma when heated in ghee, turmeric imparts earthiness and a golden hue, while the garam masala ties everything together with its warming and slightly spicy notes. These spices harmonize beautifully with the tender lamb mince, creating a flavor profile that is both hearty and aromatic.
What makes Lamb Mince Keema Pulao such a beloved dish is its versatility and heartiness. It is a perfect all-in-one meal, containing protein from the lamb, carbohydrates from the rice, and essential nutrients from the peas and other ingredients. The addition of tomatoes in the keema not only enhances its moist texture but also introduces a subtle tang that balances the richness of the meat and ghee. Peas, a common addition, bring pops of sweetness and vibrant green color to the dish. Garnishing with freshly chopped cilantro adds a burst of freshness and visual appeal, completing the dish.
While traditionally prepared with lamb, this recipe can be easily adapted using other types of meat, such as chicken mince or even plant-based substitutes, to suit dietary preferences. Likewise, the versatility of Keema Pulao allows home cooks to adjust spice levels, adding chili for heat or balancing it for a milder dish.
This recipe strikes a balance between practicality and indulgence with its relatively short prep and cook time of just an hour. It’s a great option for weeknight dinners when you crave something hearty yet easy to prepare or for entertaining guests when you want to showcase a comforting dish that is rich in culture and flavor. Pairing Keema Pulao with a side of cooling raita or cucumber salad enhances its appeal further, making it a meal that is truly hard to resist. Whether you’re a seasoned cook or a novice experimenting with Indian cuisine, Lamb Mince Keema Pulao is an accessible recipe that shines with minimal effort.
Lamb Mince Keema Pulao
Ingredients
500 g ground lamb (minced lamb) - Preferably organic for best flavor
2 cups basmati rice - Rinsed and soaked for 20 minutes
2 tbsp ghee - Or clarified butter, for frying
1 medium onion - Finely chopped
2 cloves garlic - Minced
1 inch ginger - Grated
1 cup tomatoes - Diced
1 tsp cumin seeds
2 tsp ground coriander
1 tsp garam masala
1 tsp turmeric powder
2 cups chicken stock - Can use vegetable stock as a substitute
1 cup peas - Fresh or frozen
¼ cup cilantro - Fresh, chopped, for garnish
Instructions
- Heat the ghee in a large pot over medium heat. Add the cumin seeds and wait until they crackle, releasing their aroma.
- Add the chopped onions and sauté until they become translucent, about 5-7 minutes. Stir in the garlic and ginger, cooking until fragrant, approximately 1-2 minutes.
- Add the lamb mince, breaking it up with a spoon, and cook until browned. This should take about 10-12 minutes.
- Stir in the diced tomatoes, ground coriander, turmeric, and garam masala. Cook until the tomatoes are soft and the spices are well incorporated, around 5 minutes.
- Drain the soaked basmati rice and add it to the pot along with the peas. Stir to combine.
- Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover and let it simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
- Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.
- Garnish with freshly chopped cilantro and serve hot.
