Keema Rice

Name: Keema Rice
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 3 servings
Cuisine: Indian Menu
Ingredients: Vegetable Oil — 3 tbsp; Cumin Seeds — ½ tsp; Bay Leaf — 1; Cloves — 2; Green Cardamom Pods — 2; Onion — 40g; Green Pepper — 30g; Ginger and Garlic Paste — 1¼ tsp; Minced Lamb — 200g; Salt — ½ tsp; Tomato Puree — 1 tsp; Ground Cumin — ½ tsp; Curry Mix Powder — 1½ tsp; Chilli Powder — 1 tsp; Potatoes — 100g; Garden Peas — 50g; Green Chillies — 3; Garam Masala — ¼ tsp; Kasuri Methi — 1 pinch; Pre-cooked Basmati Rice — 300g

Keema Rice is the hearty, savoury 'cousin' of Pilau. While most Indian rice dishes are designed to be a subtle backdrop for a curry, Keema Rice is a bold, flavour-forward dish that can easily steal the show. It is made by stir-frying fragrant Basmati rice with Keema (finely minced lamb or mutton) and a heavy hit of aromatics. It is the ultimate 'comfort' rice - oily, meaty, and deeply satisfying.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 2 to 3

Notes:

Pre-cooked basmati rice or leftover cold cooked rice works best to keep the grains firm and separate when tossed.

Parboiling the potato cubes in water with a pinch of turmeric gives them a warm golden colour before adding to the pan.

Minced beef, turkey, or chicken can be substituted for minced lamb.

Chilli powder can be replaced with paprika or Kashmiri chilli powder for a milder dish with vibrant red colour.

Sauté Whole Spices and Aromatics
Heat 3 tablespoons of vegetable oil or ghee in a pan over medium heat. Add the cumin seeds, bay leaf, cloves, and green cardamom pods, letting them crackle and pop for 30 seconds. Add the chopped onion, green pepper, and ginger and garlic paste, frying for 3 minutes until softened and translucent.

Cook Minced Lamb and Spices
Season with salt, then add the minced lamb to the pan. Cook over medium-high heat, breaking up the meat with a spoon until browned. Stir in the tomato puree, ground cumin, curry mix powder, and chilli powder, cooking for 3 to 4 minutes until the spices are fragrant and oil separates from the masala.

Add Vegetables and Finishing Spices
Stir in the parboiled potato cubes, garden peas, sliced green chillies, garam masala, and a pinch of dried kasuri methi. Toss for 1 to 2 minutes so the potatoes absorb the aromatic spices.

Toss with Rice and Serve
Add the pre-cooked basmati rice to the pan. Turn the heat to high and gently toss everything together for 2 minutes until the rice is thoroughly heated through and coated in the minced lamb masala. Serve hot.