Kashmiri Keema Pulao

Bikramjits.Kitchen's picture

Oct. 19, 2013

In this video Bikramjit prepares a sumptuous rice dish straight from Kashmir, Paradise of India.


Minced meat 350 Gram ((Keema))
Rice 350 Gram , soaked in water for at least 30 minutes
Clarified butter 3 Tablespoon ((ghee))
Yogurt 1/2 Cup (8 tbs)
Milk 1/2 Cup (8 tbs)
Water 1/2 Liter
Ginger 1/2 Inch , chopped finely
Red chili powder 1/2 Teaspoon
Garam masala 2 Teaspoon ((Kashmiri))
Coriander powder 1/2 Teaspoon
Saffron water 2 Tablespoon ((Few strands of saffron in warm water))
Salt To Taste



1. Soak rice in water for half an hour and drain well.


2. In a pan add ghee. When the ghee is hot add keema and fry it with yogurt.

3. Now add kashmiri garam masala, red chili powder, and coriander powder. Stir well on low heat until meat is nicely browned.

4. Add chopped ginger, drained rice, saffron water, milk, water, and salt to taste. Cover the lid and cook for about 30-45 minutes or till the rice is done.


5. Serve hot

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 43Calories from Fat 18

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 117 mg4.88%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet