How to make Matar Keema rice


HARA MUTOR KEEMA RICE/ PULAO is simply outstanding, the keema is tossed in spices and coriander chilli paste and is cooked royally with basmati rice. 

I was making green keema ( mutton mince ) but suddenly changed my mind, thought lets experiment with my prepared keema, and to my surprise it turned out to be a hit, so here is my experimental Hara keema pulao/ green mutton mince rice/ mutor keema pulao…..hope you all like it…………


2 1/2 cups basmati rice 
300 gms prepared green keema
4- 5  green chillies 
1 bay leaves 
2 -3 cloves 
2 – 3 pepper corns
1 star anise 
1 small stick cinnamon 
1 medium onion finely chopped 
2 chicken cubes
salt as per taste 


  1. Wash basmati rice and soak in water for an hour.
  2. Mean while prepare green keema just do not add green peas ( mutor) nor do the tempering ( bagar with oil and green chillies) 
  3. In a deep thick bottomed pan heat oil , add bay leave, cloves, cumin seeds, pepper corns, star anise, cinnamon and slitted green chillies.
  4. Add onions and fry till it starts changing its color,add green peas, green keema and chicken cubes and fry for a minute.
  5. Now add 5 cups of water and salt for rice portion and bring to a boil.
  6. Once the water boils add rice and cook on high flame until half water has dried up.
  7. Now keep the vessel on hot griddle, cover and cook on low flame until rice is completely done.
  8. Keep something heavy weight on the lid so that steam doesn’t comes out and the rice is cooked in that steam itself.
  9. Serve hot with onion raita.


  • Increase or decrease the green chillies as per your preferences.
  • If the water has dried up but the rice is yet to be cooked,just sprinkle some water, cover and cook on low flame until its completely done.

SERVES: 3 Persons.

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