Kheema Pulao

Kheema Pulao


"This is a sort of lazy man's biryani. Basically you cook the kheema masala first and then layer and cook the rice on top. It is very easy and it always a hit. Serve with raita."

Ingredients 1 h 15 m {{adjustedServings}} servings 636 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 87.9g
  • 28%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
  2. Heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and, ginger paste in the hot oil until the onions are caramelized and golden brown, about 10 minutes. Stir the turmeric, garam masala, and cumin into the mixture; allow to cook together for 30 seconds. Add the tomatoes and cook until the oil separates, about 10 minutes. Crumble the ground beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. Mix the frozen peas and the green chile peppers into the beef.
  3. Heat the ghee in a large skillet over medium heat. Cook the cinnamon stick, cardamom pod, bay leaves, and cloves in the ghee until fragrant, about 1 minute. Add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. Spread the rice with the spices over the beef mixture, but do not stir. Gently pour the water over the rice and season with salt; bring the mixture to a boil for 2 minutes. Cover, reduce heat to low, and continue cooking until the rice is tender, 12 to 15 minutes. Remove from heat completely and allow to sit covered another 20 minutes. Garnish with cilantro to serve.
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Reviews 3

  1. 3 Ratings


All the spices need to be doubled in this. This makes A LOT too, and feeds more like 8 or 10. I couldn't find the garlic paste so I just made my own and use 1/4 tsp. of ground cloves in place of the whole cloves.


It turned out alright, a tad bit dry. You NEED to have a nice curry dish along with it or its rather meh.

Louise Taylor

I made this recipe substituting beef for lamb mince, it was fantastic!!! And got some leftover for tonights dinner. Very tasty even though I did not have quite all the ingredients ( bay leaf, coriander, mint ). i will defo be making this again very soon.