5 from 15 votes
Keema Rice
Keema Rice combines minced meat, aromatic spices, and basmati rice into a cohesive one-pot dish. The meat is cooked with cumin, coriander, turmeric, and chili powders, then combined with peas and rice before simmering until tender. The result is a spiced, savory rice dish with tender minced meat and a hint of heat from chili powder, balanced by fresh coriander garnish. This dish makes an ideal complete meal showcasing a flavorful blend of spices and textures.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
747 kcal
Course:
Main Course, Dinner
Cuisine:
Indian
Ingredients
- 500 g mince
- 300 g rice Basmati
- 100 grams pea Frozen
- 2 onion Finely chopped
- 2 tbsp neutral cooking oil generic cooking oil
- 2 cloves garlic Minced
- 1 tbsp ginger Minced
- 1 tbsp cumin seeds
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chilli powder
- salt To taste
- Coriander
Instructions
- Rinse the rice under cold water until the water runs clear, then soak it for about 30 minutes.
- Meanwhile, in a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the finely chopped onions to the pan, cook them until they are golden brown.
- Add the minced garlic and ginger to the pan and cook for another minute.
- Add the minced meat to the pan, breaking it up with a spoon, cook until it's browned and cooked through.
- Add the coriander powder, turmeric, chili powder, and salt to the pan. Stir well to mix the spices with the meat.
- Add the frozen peas to the pan and mix well.
- Drain the rice and add it to the pan. Stir gently to mix the rice with the meat and spices.
- Add enough water to the pan to cover the rice by about 2cm, bring to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and all the water has been absorbed.
- Garnish with fresh coriander leaves before serving.
Cup of Yum
Notes
- You can replace minced beef or lamb with chicken or turkey if preferred.
- Adjust chili powder to suit your heat tolerance.
- If the rice remains undercooked after 20 minutes, add more water and continue simmering until done.
- The nutritional information is a courtesy and should not be taken as guaranteed.
Nutrition Information
Calories
747kcal
(37%)
Carbohydrates
71g
(24%)
Protein
29g
(58%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Trans Fat
0.03g
(2%)
Cholesterol
91mg
(30%)
Sodium
93mg
(4%)
Potassium
583mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
360IU
(7%)
Vitamin C
15mg
(17%)
Vitamin D
0.1µg
(1%)
Calcium
88mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 747
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 71g | 24% |
| Protein | 29g | 58% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 91mg | 30% |
| Sodium | 93mg | 4% |
| Potassium | 583mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 15mg | 17% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.