Special Keema Polao made with Ispahani parwan rice








Every country has its own variation of this common component, which is a staple in many different cuisines. However, the first item that comes to me when I think of rice is pilau. In all its incarnations, I adore pilau. Regardless of whether it is a chicken, vegetable, or mutton pilau.



I frequently cook this pilau recipe. This keema pilau recipe is different from my mutton pilau recipe in that it is done in a single pot. I've evolved my technique for making a great pilau under the intense pressure of satisfying the expectations of my small children thanks to a lot of experience, time, and motherhood.



This keema pilau is now much more mother-friendly thanks to me. I created this recipe since I am a busy mother who doesn't need any more effort (or dishes!) to deal with but still wants to prepare a meal for the family.



This lamb keema pilau is one of my favorite supper dishes since I am confident that everyone will enjoy it. Normally, I serve it alongside my daughter's homemade raita.



When it's just my spouse, my kids, and I, I normally serve it that way. However, I serve it with my lamb curry and a range of various starters for dinner parties and larger gatherings.



For large family gatherings, this keema rice recipe is ideal because it can easily be doubled or tripled to satisfy a larger number of people. It's critical to add a little water when browning the onions. The onions can then release their color and caramelize as a result.



While many keema recipes call for beef mince, I typically like to use lamb or chicken. You can use any type of meat you desire because "keema" refers to minced meat.



The final color of the rice will depend on the color of these onions at this time. The rice grains will end up looking white, almost like boiled rice, if the onions are not fully caramelized. Despite the flavour being present



Lamb Pulao


Chicken Aloo Keema Pulao


A. Keema Matar
Samosa Keema
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