Pakistan, India, Bangladesh – Keemy Waly Chawal (Ground Beef and Rice Plao)

by Dahiza Umar


Pulao is a famous Pakistani recipe that is known by its simmering aromatic flavors, tendered meat and juicy texture of the meat with traditional spiced up rice which has drenched the soul of any Asian or Pakistani. A popular Pulao recipe from the heart of Pakistan is spread all across the world, famous throughout the Asian cuisine Keema Rice or pulao is the delicious mixture of rice and meat with aromatic spices is a delight to eat on. Perfect for dinner parties, special occasion and festivals with friends and family, to enjoy the every bite and to impress everyone with your delight recipe of rice dish.

An aromatic mince pulao recipe is an easy and quick recipe to cook that does not require long steps to cooked with simple ingredients found in your kitchen. Mince pulao is a dish bursting and mouthful with rich flavors of traditional whole spices, like cumin, coriander, chilies, garam masala and desi ghee. This every ingredient that makes a dish full of flavor, aroma, palatable and delectable which will blew away your mind.

This dish is as famous as eaten in all Pakistan’s occasion like especially on Eid, eid ul azha and eid ul fikar. This is traditionally cooked as a traditional recipe for eid and can be cooked on eid like when on eid ul azha we sacrifies animals and on the first day of eid this dish is cooked to relish the festival and enjoy the fest with full zeal and zest.


“Pulao” is a word used to refer to a rice dish in ancient Sanskrit language at the old ages of central Asia or South asia and adapted to the Indian subcontinent by the trading of Persian who introduce the dish to the Mughals and than after some own variation this dish become part of the national cuisine of Pakistan , India and Bangladesh.

Pulao is s a rice dish famous in some regions of the world as an Asian cuisine, whose recipe involves cooking in meat stock or broth by adding aromatic spices with some more traditional vegetables to complement the dish.


  • 1 kg banaspati rice ( soaked for 1 hour)
  • 1 kg beef/ lamb mince
  • 1 cup oil
  • 10 raisins
  • 4 tbsp coconut powder
  • 4 tbsp almond powder
  • 1 cup yogurt
  • 4 onions
  • 4 tomatoes
  • 2 tbsp garlic paste
  • 2 tsp ginger paste
  • 4 tbsp tamarind paste
  • 2 tbsp whole coriander seeds
  • 2 tbsp salt
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbso cumin powder
  • 1/2 cup mint leaves
  • 1/2 cup coriander
  • 1 piece ginger sliced
  • 3 green cardamom
  • 3 black cardamom
  • 5 cloves
  • 1 cinnamon sticks
  • 2 tsp mace
  • 1 tsp nutmeg
  • 10 whole black peppers


  • Wash the rice and soak it in Luke warm water for half hour
  • Heat oil in a pan and add sliced onions, garlic ginger paste and fry it slightly until golden brown
  • Than add tomatoes and saute it for 10 minutes.
  • Add lamb keema and saute it until fragrance starts appearing, than add all the dry spices and cooked it for half hour by adding 2 glass of water.
  • After half hour add almonds powder, coconut powder and raisins and fry for sometime
  • Than add 1 litre of water according to 1 kg of rice in the mince spice and add soaked rice into it.
  • Cover the mince rice mixture and allow it to cook until the moisture dry.
  • When the moisture dried completely keep it set for 15 minutes for dum
  • After dum, add coriander and mint on the top and serve it with raita and salad.






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