Keema Pulao Recipe: 59 Photos
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FAQ
Super fast and easy Keema Rice recipe made with lamb mince, fluffy basmati rice, peas, and aromatic spices. If you love keema biryani and keema pulao, you will definitely love this recipe. Perfect as a quick lunch or a light dinner. Made with pantry-friendly spices and simple everyday ingredients.
Rice: Pulao is made with long-grain rice, while Biryani is made with basmati rice. Cooking Method: Pulao is cooked by boiling rice in a seasoned broth. Biryani is cooked by layering cooked rice with meat or vegetables and a flavorful sauce. Spices: Pulao is typically made with fewer spices compared to Biryani.
If you go the opposite way and add too much water you can correct by simmering the keema without a lid so the liquid can evaporate and 'gravy' reduce.
Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice, and aromatic spices. It's a weeknight favorite at our house as well as a dish we serve when we have last-minute company. It's easy to make and impressive too!
Keema curry is believed to have originated in the Indian subcontinent, particularly in the northern regions of India, Pakistan, and Bangladesh. The term “keema” refers to minced or ground meat, which can be made from various meats such as lamb, mutton, beef, or chicken.