Keema Rice (One-pot Keema Biryani)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6
-
Calories
447 kcal
-
Course
Main Course
Keema Rice (One-pot Keema Biryani)
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Keema pulao, also known as keema rice or keema biryani, is a delightful and aromatic one-pot meal that combines succulent minced meat with fragrant basmati rice. This flavorful gluten-free rice dish is perfect for a weeknight dinner with cooling raita and salad.
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Ingredients
- 1 pound minced meat mutton, lamb or chicken
- 1.5 cups basmati rice
- 2 tablespoon ghee or oil or both in equal parts
- 2 cup onions sliced
- 1 inch ginger grated
- 4-5 cloves garlic minced
- 1 tomato diced
- 1 green chili pepper slit into 2 or diced*
- 10-12 Mint leaves (Pudhina) chopped
- 2 cup water
- 1/2 lime juiced
- cilantro leaves to garnish
Whole Spices
- 1 Bay leaf (Tej Patta)
- 1 inch cinnamon (Dalchini)
- 1 Black Cardamom (Moti Elaichi)
- 4 Green Cardamom (Elaichi)
- 4-5 cloves (Laung)
- 1 teaspoon Cumin seeds (Jeera)
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
Instructions
- Wash the rice until the water runs clear then soak in the water for at least 30 minutes. Drain water before using.
- In a pan, heat the ghee/oil and then add the whole spices. Sauté for a minute until fragrant.
- Add the finely sliced onions and brown for 6-8 minutes. Make sure the onions are golden brown. Take 1/2 of the onions out and set aside.
- Add the ginger and garlic paste then cook for another minute.
- Add the minced meat and cook for 5 minutes until the mince browns, be sure to stir continuously until there are no lumps
- Add the spices, green chili and mint leaves. Give it a stir.
- Add the chopped tomatoes. Stir and cook for a minute.
- Add water and rice. Mix well and bring to a boil.
- Then cover and cook for 15 minutes on medium-low heat or until water is soaked and rice are cooked well. Remove lid and take off heat.
- Top with fried onions kept aside. Add the lime juice and garnish with cilantro. Serve with a side of raita and enjoy!
Instant Pot Method
- Follow the same steps as above until adding the rice and water in the instant pot. Then pressure cook for 4 minutes, followed by a 10-minute natural pressure release, which means release pressure 10 minutes after the instant pot beeps. Open the instant pot and remove the lid. Fluff the keema rice gently with a fork. Follow the steps to add the lime juice and fried onions kept aside. Ganish with cilantro and enjoy!
Notes
- Green Chili Pepper: You can use Thai, Serrano, or Birdseye chili pepper. Make sure to adjust the amount to your taste.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
47g
(16%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
653mg
(27%)
Potassium
457mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
405IU
(8%)
Vitamin C
10mg
(11%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 653mg | 27% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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