Keema Rice Recipe
Keema chawal or keema rice is a delicious and homely dish featuring well-spiced minced lamb, my version adds peas and lots of fresh coriander.
Servings 2 Servings
Calories 930kcal
Ingredients
For the Rice:
- 100 g Basmati Rice ½ Cup
- 1 Bay Leaf
- 3 Green Cardamom Cloves
- 10 cm Cinnamon Stick 4"
- 1 Whole Blade of Mace
- 250 ml 1 Cup Cold Water
- ½ teaspoon Salt
For the Minced Lamb:
- 1 tablespoon Cooking Oil
- 1 Large Onion 200g
- 1 tablespoon Ghee
- 350 g Minced Lamb 12oz
- 8 Curry Leaves
- 4 Green Chilli Peppers
- 1 teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Black Mustard Seeds
- 3 Garlic Cloves
- 15 g Ginger ½ Thumb-Sized Piece
- ½ teaspoon Ground Turmeric
- ½ teaspoon Groud Coriander
- ½ teaspoon Ground Amchoor
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 1 tablespoon Dried Fenugreek Leaves
- 2 tablespoon Dried Pomegranate Seeds
- 1 tablespoon Tomato Puree
- 1 tablespoon Jaggery
- 75 ml Water ⅓ Cup
- 100 g Peas 1 Cup
- 50 g Coriander ~⅔-1 Cup
Instructions
- Wash the basmati rice thoroughly and allow it to soak in cold water for 20 minutes.
- Peel the onion and cut it in half lengthways, then slice it into half-moon shapes 3-5mm (⅛-¼") thick.
- Heat a 28cm, 11" frying pan (not non-stick) over a medium-low heat, and when it is hot, add the cooking oil. Throw the onion into the pan and allow it to cook for 30-35 minutes, stirring every 5 minutes or so. If the onions begin to brown quickly, reduce the heat a little.
- Add all of the ingredients for the rice into a small saucepan (15-16cm or 6") with the cold water and bring to a rolling boil.
- Reduce the heat to a gentle simmer. Add the soaked and washed rice to the water and cover with a lid. Cook for 8-9 minutes, then remove from the heat and allow to steam with the lid on for 5 minutes.
- Pierce the green chillies with the tip of a knife 3 or 4 times.
- Peel the garlic cloves and mash them into a paste.
- Peel and grate the ginger.
- If you are using frozen peas, defrost them by running them under cold water.
- By now, the onions should be nicely caramelised, transfer them to a bowl and put the pan back on a high heat.
- Add the ghee to the pan and when it melts, throw in the green chillies, curry leaves, fennel, cumin and mustard seeds and cook for 1 minute, stirring constantly.
- Add the garlic, ginger, turmeric, coriander and amchoor and stir for 30 seconds.
- Throw in the minced lamb, salt and pepper, then cook over a high heat for 5-7 minutes, stirring regularly.
- Add the cooked onions, tomato puree, jaggery, fenugreek leaves and dried pomegranate seeds, then pour in the water and cook for another 5 minutes.
- Pick the large aromats from the cooked rice and discard them, then stir the rice through the minced lamb, cooking until the rice is piping hot.
- Finally, add the peas and coriander and cook for a final minute, then serve.
Video
Nutrition
Serving: 1 | Calories: 930kcal | Carbohydrates: 73g | Protein: 58g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 26g | Cholesterol: 170mg | Sodium: 1085mg | Fiber: 13g | Sugar: 23g
