Quick Keema Rice with Lamb Mince
One-pan lamb mince rice combining fragrant spices, caramelized onions, and basmati rice cooked together for depth. Ginger, garlic, garam masala, and cardamom infuse the mince while the rice absorbs all flavors. Served with crispy fried onions, yogurt, fresh herbs, and lime pickle for contrast and freshness.
Ingredients
- 1 ½ cups basmati rice, dry, or 2 pouches steamed
- 2 Tbsp ghee
- 2 onion, finely sliced
- 2 bay leaves
- 2 green cardamom pods, crushed
- 1 black cardamom pod, crushed
- 1 cinnamon stick
- 1 green chilli, deseeded and sliced
- 1 lb lamb mincechicken mince1:1protein
lighter option, reduce cooking time slightly
- 2 Tbsp fresh ginger, grated
- 4 garlic cloves, grated
- 1 Tsp turmeric
- 1 Tbsp garam masala
- 1 Tsp jaggery, or demerara sugar
- 2 tomatoes, diced
- 1 cup frozen peasfresh peas1:1vegetable
use fresh if in season
- 1 Tsp salt, plus one extra for rice
- lime juice, from half a lime
- crispy fried onions(optional)
- raita or plain natural yogurt, low fat(optional)Greek yogurt1:1dairy condimentadds dairy
thicker texture
- cream, dollop(optional)
- fresh coriander, chopped handful(optional)
- fresh mint, chopped handful(optional)
- pickle or chutney, favourite(optional)
Instructions
- 1
Wash rice in cold water until water runs clear to remove starch. Soak in cold water for 30 to 45 minutes.
- 2
Heat ghee in a large non-stick saucepan and fry sliced onions on medium heat until brown and crispy, approximately 20 minutes. Remove half the onions and set aside.
- 3
To the remaining onions, add bay leaves, crushed cardamom seeds, chilli and cinnamon stick. Saute for 1 to 2 minutes until fragrant.
- 4
Add lamb mince and simmer for 6 to 8 minutes until brown all over. Add garlic, ginger, turmeric, garam masala, jaggery, tomatoes and salt. Simmer on low heat, stirring often.
- 5
Drain rice. In a separate saucepan, add 1 part rice to two parts water, salt, a knob of ghee and lime juice. Cover and bring to a boil. Reduce heat to low and cook for 4 minutes without removing the lid. Turn off heat and let rice rest in steam for a few minutes.
- 6
Add cooked rice to lamb mixture and stir until fully coated in spices. Stir in peas and cook for 2 to 3 minutes.
- 7
Spoon keema rice into bowls and top with crispy fried onions, yogurt, mint and coriander. Serve with lime pickle or chutney on the side. Optional: add a dollop of cream and mix in.
Tips
Longer rice soaking (up to 45 minutes) speeds cooking and prevents stodgy texture when combined with lamb.
Do not remove lid during rice cooking to maintain steam and ensure even cooking.
Fry onions until brown and crispy for deeper caramelized flavor in the final dish.
Stir lamb mixture often to ensure even cooking and spice distribution.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat on stovetop with splash of water or microwave covered.
Prepare lamb mince mixture up to 1 day ahead and refrigerate. Cook rice fresh before serving or prepare rice and lamb separately, combine just before plating.
Serve hot in bowls topped with crispy fried onions, yogurt, fresh herbs, and lime pickle on the side. Optional cream dollop to mix through.
Common Mistakes
Do not skip rice soaking to avoid stodgy texture when combined with lamb mince.
Do not remove rice lid during cooking to prevent steam loss and uneven cooking.
Do not overcook mince beyond 8 minutes in initial browning to avoid dry, crumbly texture.
Do not skip frequent stirring of lamb mixture to prevent uneven spice distribution and sticking.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter option, reduce cooking time slightly
similar cooking time