Keema Pilau

Minced Meat Pilau

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

The addition of minced beef and broad beans (you can substitute peas if you don’t like broad beans) turns this pilau into a main course dish, delicious topped with a dollop of yogurt.


  • 250 g (8 oz) basmati or long-grain rice
  • 25 g (


Put the rice in a sieve and rinse under cold water. Leave to drain while cooking the onion and minced meat.

Melt the butter with the oil in a saucepan, add the onion and garlic, and fry until the onion is tender but not brown. Raise the heat a little and add the minced beef or lamb. Fry, breaking up the lumps with a spoon, until the meat is no longer red. Add the spices and