Keema Pulav
Dig into some warm keema pulav infused with spices like cardamom, cinnamon, finely chopped onion, tomato and potato. You can also garnish it with chopped onion, green chilli and coriander leaves.
Keema Pulav Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-20 min


- Medium

Preparation Time

- 10 min


  • 2 tbsp Oil, 6 black Peppers, 2 bay leaves, 5 cloves, 4 Green Cardamoms, 1 Mace, 2 black Cardamoms, 1 stick Cinnamon, 2 Onions, 1 tbsp Ginger, 2 tbsp Garlic, 1 Green Chilli, 2 Tomatoes, ½ tsp Turmeric powder, 1 tsp Red chilli powder, 1 tsp Coriander powder, Salt, Water, 250 gms Chicken Keema, 2 Potatoes, 1 tsp Garam Masala powder, 2 cups Rice, 2 tbsp Mint leaves, 2 tbsp Coriander leaves, 2 tbsp ghee


  1. 1

    In a warm oil, add black pappers,bay leaves, cloves, green cardamoms, mace, black cardamoms, stick cinnamon and let it sauté.
  2. 2

    ; add onions, ginger, garlic; , green chilli, tomatoes, turmeric powder, red chilli powder, coriander powder, salt and let the ingredients get cooked together.
  3. 3

    ; add little water to make thinner gravy and sauté.
  4. 4

    ; add keema and potatoes in the pan and fry, add garam masala, add water and let the gravy cook.
  5. 5

    ; add soaked rice, mint coriander and give it a gentle stir and add ghee.
  6. 6

    ; once the gravy boils then reduce the flame, cover the pan with the lid and keema pulav cook for 10 to 15 minutes.
  7. 7

    ; garnish keema pulav with onions, ginger juliennes, green chillies and coriander.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northen Flavours Season 2 | Northern Flavours |
Recipes by chef:

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