Keema Rice (Restaurant Style)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 100g Prepared Lamb Keema
- • 250g Prepared Basmati Rice
- • 2 tablespoons Vegetable Oil
- • 1/2 medium (about 100g) Brown/White Onion
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Mix Powder / Curry Powder
- • 3/4 teaspoon Salt
- • 1/2 teaspoon Sugar
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
Prepare the keema mix and basmati rice in advance. Both can be stored refrigerated for 3 days or portioned and frozen for up to 6 months. For this dish you can use raw or pre-cooked keema, I prefer raw as the oil released during cooking flavours the dish more
add the oil and onions to a pan on a medium heat and stir frequently until brown
add in the garlic paste, mix powder, salt, sugar and fenugreek leaves and frying for 30 seconds
now, if you are using the keema mince preparation raw add a portion now (around 150g) and allow to cook through for a few minutes breaking up the lumps, if your keema is pre cooked add it with the rice in the next step
add in the pre-cooked basmati rice along with the pre-cooked keema mince (if you didn't use raw) and combine well, stirring every 20-30 seconds so nothing sticks
finally add the fresh coriander, stir through and serve