Egg Keema Pulao

Egg Keema Pulao


  • 1 cup basmati rice, soaked and drained
  • 4 eggs, hard-boiled and chopped
  • 1 cup minced chicken or lamb keema (ground meat)
  • 2 tablespoons oil or ghee
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 tomatoes, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt (to taste)
  • 2 cups water or broth
  • Fresh coriander leaves, chopped (for garnish)


Step 1: In a pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.

Step 2: Add ginger-garlic paste and sauté until the raw aroma disappears.

Step 3: Stir in chopped tomatoes and cook until they become soft and the oil starts to separate.

Step 4: Add minced keema and cook until it's browned and cooked through.

Step 5: Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Step 6: Add the soaked and drained basmati rice to the keema mixture. Cook for a few minutes, allowing the rice to absorb the flavors.

Step 7: Pour in water or broth, bring to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed.

Step 8: Once done, gently fluff the pulao with a fork. Mix in the chopped hard-boiled eggs.

Step 9: Garnish with fresh coriander leaves and serve hot.

Enjoy this Egg Keema Pulao as a standalone meal or pair it with raita for a complete and satisfying dining experience.

*Recipe on video and text may differ from each other!

How to cook Egg Keema Pulao: