Ingredients
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100g Prepared Lamb Keema
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250g Prepared Basmati Rice
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2 tablespoons Vegetable Oil
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1/2 medium (about 100g) Brown/White Onion
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1 teaspoon Garlic Paste
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1 teaspoon Mix Powder / Curry Powder
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3/4 teaspoon Salt
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1/2 teaspoon Sugar
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1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
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1/4 cup Fresh/Chopped Coriander
Directions
This takeaway and restaurant style keema rice is simple to make using my spiced lamb keema and fluffy basmati rice. Why not make a keema naan as well, it’s the same mix?
Steps
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1
Done
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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 |
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2
Done
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add the oil and onions to a pan on a medium heat and stir frequently until brown |
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3
Done
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add in the garlic paste, mix powder, salt, sugar and fenugreek leaves and frying for 30 seconds |
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4
Done
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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 |
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5
Done
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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 |
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6
Done
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finally add the fresh coriander, stir through and serve |
