Keema Pulao (Lamb Mince Pulao)

by Romy Gill
Star 4.3
    20m prep time
    95m total time
    Medium level
    21 ingredients

When you have a family, deciding what to cook is always a challenge... especially when everyone has different tastes! My daughters both love keema so this keema pulao has become a steadfast favourite in our household and brings a smile to everyone’s face, as the family members gather around, drawn by the promise of a delightful family meal. The minced meat is warmly seasoned while the ground spices add depth to every mouthful. One of the joys of serving keema pulao is witnessing the happiness for everyone. You might just discover a new family favourite that brings everyone to the table, united by the joy of good food and shared moments.

Method

Based on 4 servings, adjust as needed.

Step 1

Soak the rice in cold water in a large bowl for 30 minutes while you get on cooking the keema.

Step 2

Heat the sunflower oil or ghee in a large casserole dish (dutch oven) over a high heat. Once hot, add the bay leaves, black cardamom pods, peppercorns, cumin seeds and cinnamon stick. As soon as they start to sizzle, add the sliced garlic, stir, then immediately add the sliced shallots. Cook for 5 minutes.

Step 3

Add the grated ginger and chopped chillies and cook for 10 minutes more, stirring regularly so that they don’t burn. Add the chopped tomato and 1 teaspoon of the salt and cook for 3–4 minutes. Add the tumeric, garma masala, ground cumin, mild chilli powder, ground coriander, tamarind paste and dried fenugreek leaves and cook for 2 minutes more.

Step 4

Add the lamb mince, stir well to break it up, lower the heat, cover the pan with a lid and cook for 12 minutes, stirring occasionally. While the keema is cooking, preheat the oven to 180°C fan/400°F/gas 6.

Step 5

Drain the rice, tip into a large saucepan and fill with boiling water. Add a generous pinch of salt and cook over a high heat for 3–4 minutes. Drain the part cooked rice and layer it on top of the keema. Cover the dish and cook in the oven for 35–40 minutes. Remove from the oven and serve hot with raita (see tips) and salad.
  • Ingredients
  • Based on 4 servings
  • 2 tsp Sunflower Oil, or ghee 1 x JS Sunflower Oil 1L
  • 0.5 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 1 stick Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g
  • 4 Black Peppercorns 1 x Sainsbury's Whole Black Peppercorns 100g
  • 2 Tomato, chopped 2 x Sainsbury's Tomatoes Loose
  • 2 Green Chillies, chopped 1 x Sainsbury's Green Chillies 65g
  • 1 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
  • 200g Small Round Shallots, peeled and thinly sliced 1 x Sainsbury's Shallots 400g
  • 2 tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
  • 1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 15g Ginger Root, peeled and grated (shredded) 1 x Sainsbury's Ginger 100g
  • 2 Dried Bay Leaves 1 x Prymat Whole Dried Bay Leaves 6g
  • 1 tsp Dried Fenugreek Leaves (Kasoori Methi) 1 x Fudco Kasuri Methi 50g
  • 500g Lamb Mince 1 x Sainsbury's British or New Zealand 20% Fat Lamb Mince 500g
  • Maldon Salt to taste, 1 x Maldon Sea Salt Flakes 250g
  • 200g Basmati Rice, soaked 1 x Tilda Pure Basmati Rice 500g
  • 5 Large Garlic Cloves, peeled and sliced 1 x Sainsbury's Garlic
  • 0.5 tsp Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
  • 2 Black Cardamom Pods 1 x Natco Cardamom Black 50g
  • 1 tsp Tamarind Paste, or triple the amount of pomegranate molasses 1 x Sainsbury's Tamarind Paste, Inspired to Cook 90g
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