ONE-POT KEEMA PULAO (Minced Lamb with Rice)

I have just cooked my delicious and super quick dinner! The Keema Pulao or Qeema Pulao. A comforting yet with minimal faffing, one-pot minced Lamb, Vegetables and Rice casserole!

The smell of onions sautéing, the spices and herbs infusing with rice and lamb and the smell of ghee is filling the house with nostalgic aromas taking me right back to the time mum used to cook this when we were growing up!

All the credit for this recipe goes to my Mum, who is an excellent cook and has always taken pride in her cooking and feeding the family & friends with some amazing meals.

This Keema Pulao recipe has “comfort” written all over it. You will swoon over the wholesome goodness of this unlike Biryani there is no layering of the meat with the rice. In most Pulaos, rice is cooked together with meat and/or vegetables in one pot! Simply served as a one pot meal with some Raita and tomato, onion Kachumber. It’s a genuine reminder of what home cooking is all about.

So, here is how you can make it. You cook the minced lamb for a short while, then gradually add all the spices, herbs, veggies and rice. Put it on the simmer and voila! Half an hour in the kitchen and the perfect family dinner is ready…. Yes, just like that… isn’t it magic? And must remember the quality of ingredients is the key to this dish.

Hope you all have a fantastic rest of the week and the weekend!





Cooking Video:

Printable Recipe Card:

One-Pot Kemma Pulao (Minced Lamb and Rice)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
A comforting yet highly tempting one pot Minced Lamb vegetables and rice casserole!
Course: Main Course
Servings: 3
  • 450 g lean lamb mince
  • 3-4 tsp olive oil
  • 1/2 large onion chopped
  • 3 garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 large tomatoe chopped
  • 2-3 tbsp tomato purée
  • 1 tsp hot chilli sauce or Sriracha
  • 1-2 tbsp green chillies
  • 1/2 tsp Oregano
  • Fresh coriander and mint leaves
  • 2 cup Basmati Rice
  • 1 tbsp ghee
  • 4 cups boiling water
Whole Spices.
  • 1 tsp cumin seeds
  • Red Chili or Red pepper flakes
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 star anise
  • 1 black cardamom pods
  • 3-4 cloves
  • 6-8 pepper corn
Ground Spices.
  • 1/2 tsp Paprika or chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp Garam Masala powder or 5 spice mix
  • 1/2 tsp cinnamon powder
  • 1/4 tsp black pepper powder
  • 1 cup peas fresh or frozen
  • 1 cup carrots chopped into small cubes
  • 1 cup green beans
  • Salt to taste
  • handful freshly chopped coriander and mint leave to garnish
  1. In a heavy bottom deep sauce pan, heat the oil on low heat. Add the onion and the whole spices, letting them sizzle and infuse the flavours for 30 seconds.
  2. Now increase the heat to medium high and add the Minced Lamb. Brown it for 5-6 minutes. Make sure to stir and break the mince while browning. (see video)
  3. At the final stage of browning, add the salt, pepper, paprika, coriander powder, oregano, gram masala, cinnamon powder and ginger & garlic paste. Cook for 5-6 mins or until browned.
  4. Now add tomato purée or meatball sauce, fresh tomato, vegetables, hot sauce or Sriracha, green chilli, fresh coriander and mint leaves. Stir fry for a minute.
  5. Now add the raw rice, ghee and the water. Bring to a boil on high heat and simmer on medium for 6-8 minutes until most of the liquid has been absorbed and the rice is 80 percent cooked.
  6. Cover the Pulao and turn the heat to lowest setting. Leave to steam for 8-10minutes. Serve it hot with tomato, onion Kachumber and Raita!


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