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Keema Chawal Recipe

Keema Chawal Recipe

Keema Chawal Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Pakistani
Servings 6


  • cups Basmati Rice
  • 454 g Ground Beef
  • ¾ tsp Cumin Seeds
  • 3-4 Cloves
  • 7-8 Whole Black Peppers
  • 1 Cinnamon Stick
  • 1 Onion
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 2 tsp Salt
  • 1 tbsp Red Chilli Powder
  • tsp Turmeric Powder
  • 2 Tomatoes
  • ¾ tsp Garam Masala Powder
  • 2 tbsp Yogurt
  • 4-6 Green Chillies
  • Half Lemon Juice
  • ½ cup Cilantro Leaves
  • ¼ cup Mint Leaves
  • Oil For Cooking


For Rice:

  • Wash and soak your rice.
  • Parboil your rice in briny (gnerously salted) water and drain.

For Keema:

  • Whip your yogurt in a small bowl to make smooth and set aside.
  • Dice your onion & tomatoes then chop your cilantro, mint and chillies and set aside.
  • Heat a lug of oil in a large bottomed pan or a wok - it will make for faster cooking than a small pot.
  • Add the cloves, peppers, cinnamon and cumin seeds.
  • When the dry spices start to sizzle and give off an aroma then add the onion and saute till translucent.
  • In go the ginger and garlic paste, stir fry for a minute.
  • Add the salt, red chilli powder, and turmeric powder. saute for another minute.
  • Now in goes the ground beef, cook on medium high till well browned. this takes 5 minutes or so, if it starts to stick add more oil and continue to cook stirring frequently till the beef takes on a darker brown color.
  • Add the yogurt and diced tomatoes and cook on medium heat till the tomatoes become one with the ground beef, you may see v thin tomato 'skin' pieces and that's fine.
  • Now in go the garam masala powder, green chilies (start w 3-4), cilantro, mint, and lemon juice, cook for 1 minute and taste. It should be slightly salty, spicy, and tangy. If not then adjust seasoning.

Make The Layering:

  • Put half the rice in a large pot, then add a layer of ground beef, then top it with the remaining rice. If you want you can scatter over some green chilies and lemon pieces for their aroma.
  • Leave the pilaf to cook on low temperature for about 20 minutes and then fix carefully so as to not break the rice.

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