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4 from 1 vote

Mom's Rice Cooker Mutton Keema Pulao (Goat Mince Pilaf)

Fragrant basmati rice and spiced minced meat cooked together in a deeply aromatic pulao.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6
Author: Quiche 'n' Tell


  • 750 g goat or lamb mince
  • 500 g basmati rice
  • 200 g hung natural yoghurt
  • 2 tsp ginger pounded to a paste in a mortar or food processor
  • 2 tsp garlic pounded to a paste in a mortar or food processor
  • 1 tsp turmeric powder
  • 3 tsp chilli powder cayenne
  • 3 tsp coriander powder
  • 2 medium onions finely chopped
  • 2 medium onions thinly sliced
  • 3-5 garlic cloves sliced
  • 4 1- inch pieces of cinnamon
  • 5 cloves
  • 2 bay leaves
  • 4 green cardamoms
  • 1 tsp black cumin seeds shah jeera or regular cumin
  • ½ tsp nutmeg powder
  • 2 + 2 tbsps ghee
  • 1 tbsp almonds sliced
  • 1 tbsp raisins
  • 1 tbsp cashew nuts roughly chopped
  • Handful of mint leaves roughly chopped
  • Handful of fresh coriander roughly chopped
  • Salt
  • Water


  • Mix the the ginger and garlic pastes, turmeric, chilli and coriander powders, the hung yoghurt and a little salt with the goat mince, massage well and refrigerate overnight or for a few hours.
  • The next day or 30 minutes before you begin cooking, wash and soak the basmati for 20 minutes in sufficient water. Drain and keep side.
  • Heat 2 tbsps of ghee in a pan and fry the 2 chopped onions until translucent. Turn up the flame to medium and add the meat.
  • Allow it to brown quickly without stirring too much (constant stirring will make the meat release all its juices). Cook for 7-10 minutes till the meat is browned on the outside but is still moist and semi cooked. Remove from the pan and set aside.
  • Add the remaining 2 tbsps of ghee to the same pan, add the whole spices (except the nutmeg powder) , bay leaves and the sliced onions and fry till the onions are a light golden.
  • Now add the chopped nuts and raisins, sliced garlic and drained rice and gently fry on a low flame for 3-5 minutes.
  • When the rice and nuts appear lightly toasted, add the fried minced meat, mixing to evenly incorporate the 2 mixtures. Season with salt and powdered nutmeg.
  • Turn off the heat, stir in the chopped herbs and transfer the raw pulao mixture to the rice cooker.
  • Add water till it just about covers the pulao (any more water will make it soggy), put on the lid and turn the cooker on.
  • When the pulao is cooked (about 15 minutes), arrange the pulao on a large platter and serve hot with cucumber raita.


Prep time does not include time taken for marinating the meat and soaking the rice.