Keema Rice (One-pot Keema Biryani)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
447 kcal
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Course
Main Course
Keema Rice (One-pot Keema Biryani)
Description
This recipe begins with soaking basmati rice to ensure separate, fluffy grains after cooking. In a pan, whole spices like bay leaf, cassia cinnamon, cardamom, cloves, and cumin seeds are sautéed in ghee or oil, releasing their fragrance. Sliced onions are browned until golden and half of them are reserved for garnish. Ginger and garlic paste are cooked briefly before adding minced meat, which is browned thoroughly to develop flavor and texture.
Ground spices including turmeric, coriander, cumin, Kashmiri red chili powder, salt, and garam masala join the mix along with green chili and fresh mint. Diced tomatoes add moisture and tang. Water and soaked rice are added to the pan, brought to a boil, then covered and cooked on medium-low heat until the rice absorbs the liquid and finishes cooking. The dish is completed with reserved fried onions, lime juice, and fresh cilantro garnish, creating a layered flavor combination characteristic of biryani.
Keema Rice can be served alongside raita or other cooling side dishes to balance the spices. The recipe offers an instant pot method as well for convenience. Adjust green chili types and quantities according to desired heat level.
Ingredients
- 1 pound minced meat mutton, lamb or chicken
- 1.5 cups basmati rice
- 2 tablespoon ghee or both in equal parts, or oil
- 2 cup onion 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 chopped, leaves, Pudhina
- 2 cup water
- 1/2 lime juiced
- cilantro to garnish, leaves
Whole Spices
- 1 bay leaf Tej Patta
- 1 inch cassia cinnamon aka Dalchini
- 1 black cardamom Moti Elaichi
- 4 green cardamom aka Elaichi
- 4-5 cloves aka Laung
- 1 teaspoon cumin seeds aka Jeera
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon cumin powder aka 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
- For green chili pepper, use Thai, Serrano, or Birdseye varieties and adjust quantity to your spice preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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