Keema rice. This easy yet flavorful weeknight meal comes together in just 20 minutes. Ground lamb is flavored with aromatic spices and stir fried with fluffy rice to create a hearty meal for your loved ones. Veggies like spinach and green peas are optional, but they add color and nutrition.
Traditionally, spiced keema is a basic combination of ground (minced) lamb or mutton, spices and herbs. It’s an utterly delicious side with naans, parathas, and even rice. However, if you want to level up the dish and create a complete meal easily, here’s a simple yet flavorful recipe for a hearty dinner.
To make this simple keema rice, all you need is classic spiced keema and steamed basmati rice. Cooking ground meat in spices creates an amazingly delicious dish. From there, you can combine the two ingredients to whip up a delicious dish. While this dish is nutrient dense, don’t hesitate to add in more veggies like spinach and green peas.
How To Make Keema Rice
Cook rice - For this dish, you’ll need to cook rice separately. Once cooked, drain and set aside. Even though I have opted for basmati rice, long grain or jasmine rice work well in this recipe. Make sure rice is not overcooked and the grains are separate.
Cook keema - Start with sauteing cinnamon stick and then brown thinly sliced onions. When garlic and ginger turns fragrant, stir in the dried spices including ground turmeric and red chili powder.
When the spices are fragrant, sauté tomatoes until they turn mushy. Stir in lamb mince. Use a spoon to break down mince and brown evenly. This will take about 10-12 minutes. For the final flavor touch, add garam masala and mint leaves.
Stir in rice - Toss keema mixture with the rice. If you love adding veggies to rice, green peas and spinach make a delicious addition. Fried cashew nuts also make a crunchy addition to this keema rice.
More Easy Flavored Rice Recipes:
Ingredients
- 2 cups basmati rice rinsed
- Water to cook rice
- 1 tablespoon oil
- 1 inch cinnamon stick
- 1 cup chopped onions
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- 1 cup chopped tomatoes
- 500 g ground minced lamb
- 1 teaspoon garam masala
- 1 tablespoon mint leaves
- Salt and pepper to taste
- Cashew nuts to garnish (optional)
- Lemon wedges to serve
Instructions
- Fill a large saucepan with water and place over a high heat. Add rinsed rice. Stir gently. Bring to a boil. Cook rice for about 7-10 minutes. Depending on the brand and type of rice you are using, cooking time may vary. Rice is ready when it’s soft enough to eat, but not mushy. Drain. Set aside.
- Meanwhile, heat oil in a wide, heavy-based pan over medium-high heat.
- Add cinnamon and fry for 1 minute or until aromatic.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.
- Add ginger and garlic. Sauté, stirring, for about 2 minutes or until fragrant.
- Add ground turmeric and red chili powder. Sauté for a minute.
- Add tomatoes. Stir and cook for about 2-3 minutes or until the tomatoes turn mushy.
- Add ground (minced) lamb. Cook for about 10-12 minutes, breaking it as you go, until browned and no longer pink. Season with salt and pepper.
- Stir in garam masala and chopped mint leaves. Cook, stirring, for about 3 minutes.
- Stir in rice. Heat through.
- Garnish with lemon wedges and cashews (if using).
Notes
- You can add chopped spinach and green peas to the keema if you like
Nutrition
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Brad says
We don’t eat lamb ground beef be a decent alternative? Or have you ever tried the ground beef in there: )
Rose Mary George says
Ground beef tastes amazing in this recipe
Patricia says
Looking forward to making this recipe. I don't see the quantity of cinnamon in the ingredients, can you help?
Thank you!
Rose Mary George says
1 inch cinnamon stick
Anna says
Do i take the cinnamon stick out at some point?
Rose Mary George says
Yes, just before serving.