Keema Rice Recipe

Ingredients

• 200 g (about 7 oz)Lamb mince
• 200 g (3 cups, as stated in the recipe)Cooked rice, basmati or long-grain
• 100 g (1 cup, as stated in the recipe)Frozen green peas
• 1Onion, finely diced
• 2Tomatoes, finely diced
• 3 clovesGarlic, finely chopped
• 2 tspGinger, grated or in paste form
• 2–3 tbspVegetable or other neutral-flavoured oil
• 2–3Green chillies, thinly sliced
• 1 handfulCoriander, roughly chopped
• 1 tspChilli powder
• ½ tspTurmeric
• 1 tspGaram masala
• ½ tspGround coriander
• 1 tspCumin seeds
• ½ tspBlack pepper
• 2 tspSalt

Instructions

1. 1

   Fry aromatics

   Heat a large wok or pan over a medium-high heat and add 2–3 tablespoons of oil. Add the chopped garlic and fry for a few seconds, then add the diced onion and cook for 1–2 minutes.

2. 2

   Brown the mince

   Add the sliced green chilli and lamb mince. Break the mince into small pieces with a spatula and stir-fry for 2–3 minutes, until it is lightly browned.

3. 3

   Add the spices

   Season the mince with the chilli powder, turmeric, garam masala, cumin seeds, ground coriander, black pepper and salt.

4. 4

   Soften tomatoes

   Stir in the diced tomatoes and cook until they are slightly soft.

5. 5

   Stir in rice

   Add the green peas and cooked basmati rice, then combine them with the other ingredients. Stir-fry over a medium-high heat for another 2–3 minutes, until cooked through.

6. 6

   Check seasoning

   Taste the rice and add more salt and pepper if needed.

7. 7

   Finish with coriander

   Turn off the heat, scatter over the chopped coriander and transfer the keema rice to a serving plate.

What is keema rice?

Keema means minced meat, and this British Indian-style dish pairs spiced mince with rice in one pan. It shares ingredients and flavours with keema pulao and biryani, while this version keeps the method direct by using already-cooked rice.

Lamb gives the dish a savoury richness, while peas and tomatoes bring sweetness and freshness. Frying the spices with the mince helps their flavours spread through the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 851 calories, 29g protein, 94g carbs, 39g fat.

The rice and peas provide most of the carbohydrates, while lamb contributes protein and a substantial share of the fat; the oil adds further fat. For a more balanced plate, serve a portion with a generous side of salad or other vegetables.

Get the rice ready

Cooked rice: have it ready before you start frying, so it can be added straight to the pan. The ingredient list gives both 3 cups and about 200 g; these amounts do not correspond to one another, so check what quantity you intend to use.

Separate grains: basmati or long-grain rice works well when the grains are fluffy and not clumped together. Cold leftover rice is easy to break up before adding.

Build flavour in the pan

Garlic and onion: give them a brief start in the hot oil before adding the mince. The onion only cooks for 1–2 minutes at this stage, so keep stirring and avoid letting the garlic catch.

Whole and ground spices: cumin seeds, garam masala, chilli powder, turmeric, ground coriander and pepper bring the aromatic, warm seasoning. Add them to the mince before the tomatoes, as directed, and stir so they coat the meat.

Brown the lamb

Break the mince into small pieces as it cooks, so it mixes evenly with the rice later. A little browning adds savoury depth; keep the pan hot enough to fry rather than letting the meat sit in its juices.

Chilli heat: the number of green chillies and the chilli powder both affect the heat. If you prefer a milder result, use fewer fresh chillies.

Watch the texture

Tomatoes: cook them until slightly soft, rather than waiting for them to disappear completely into a sauce. This gives the rice some tomato flavour while preserving a little texture.

Rice and peas: once they are in the pan, fold and stir to combine without crushing the grains. The final 2–3 minutes of stir-frying warms the rice and peas through.

Serve it simply

Coriander: add it after turning off the heat so its fresh flavour remains noticeable. Give the dish a final taste before serving, since the seasoning may need adjusting.

On the side: serve the keema rice on its own for a quick meal, or pair it with a crisp salad or plain yoghurt to contrast with the warming spices.

Recipe notes & tips

• Prepare and dice the onion, tomatoes, garlic and chillies before heating the pan.
• Break up the mince as it cooks so there are no large clumps.
• Stir the spices through the meat before adding the tomatoes.
• If using chilled rice, separate any clumps before adding it to the pan.
• Taste at the end and adjust the salt and pepper to suit your preference.

Variations

• Milder chilli: use fewer green chillies for a gentler result.
• Chicken mince: swap the lamb mince for chicken mince, as suggested in the ingredient note.
• Beef mince: use beef mince instead of lamb for a different savoury flavour.
• Long-grain rice: use cooked long-grain rice in place of basmati.
• Extra peas: increase the peas for more vegetables in each serving.

Common mistakes to avoid

• Adding rice in clumps: separate it first so it combines more evenly with the mince.
• Leaving mince in large pieces: break it up with a spatula as it cooks for a more even mix.
• Burning the garlic: fry it for only a few seconds before adding the onion.
• Overcooking the tomatoes: stop when they are slightly soft so they retain some texture.
• Skipping the final taste: check the seasoning before serving and adjust salt and pepper if needed.

How to store

Refrigerate leftovers promptly in a covered container and eat within 24 hours. Reheat only once, until piping hot throughout; avoid reheating rice more than once.

Frequently asked questions