Keema Rice - Lamb Biriyani Recipe

Imagine fragrant Basmati rice infused with a symphony of aromatic spices, perfectly cooked lamb mince, and a hint of fresh coriander. 😋 This is not just a dish; it's a journey of flavours that will transport you straight to the heart of Indian cuisine.Lamb mince brings a unique richness and depth of flavour to this dish. Plus, it's packed with protein and essential nutrients, making our Keema Rice not only delicious but also nutritious. You can switch for other ground meats if preferred.Our recipe can be whipped up in just 40 minutes, making it an ideal choice for both casual weeknight meals and special gatherings, now lets get started.

📝 Ingredients

• 400 g Basmati Rice (2 cups) ((makes 6 cups once cooked))
• 80 g Frozen Peas (pre cooked)
• 2 tbsp Vegetable Oil
• 1 Onion
• 2 cloves Garlic
• 500 g Lamb Mince (fresh or frozen)
• 1 tbsp Tomato Puree
• 1 tbsp Curry Powder (any blend you like)
• 1 tsp Cumin Powder
• 1 tsp Turmeric
• 1 tsp Dried Fenugreek Leaves ((methi))
• 1 tsp salt (add more to taste)
• Small bunch of coriander leaves (Fresh) ((cilantro) to serve)

👨‍🍳 Instructions

1. 1Rice: Cook 400 g Basmati Rice (2 cups) . See our how to cook basmati rice blog post for advice.
2. 2Peas: Cook 80 g Frozen Peas now too.
3. 3Dice: Finely dice 1 Onion and 2 cloves Garlic.
4. 4Fry: Heat 2 tbsp Vegetable Oil in a pot and gently fry the 1 Onion for 5 minutes.
5. 5Garlic: Add the 2 cloves Garlic and fry for 2 minutes.
6. 6Mince: Mix in 500 g Lamb Mince and fry, breaking it down with a spatula, until it's browned (about 5 mins)
7. 7Spices: Add in the 1 tbsp Tomato Pureespices 1 tbsp Curry Powder, 1 tsp Cumin Powder, 1 tsp Turmeric, 1 tsp Dried Fenugreek Leaves and 1 tsp salt.
8. 8Cook: Stir well to combine with lamb mince, garlic and onions. Cook for 5 mins on low - medium heat, whilst the rice finishes cooking.
9. 9Add: Stir in the warm cooked rice and cooked peas.
10. 10Combine: Stir fry all together for a few minutes. (if using leftover chilled rice keep frying for longer until heated through.)
11. 11Stir: Keep stirring until the rice has soaked up all the beautiful colours from the spices.
12. 12Chilli: Optional * Add fresh chopped green chilli now if using.
13. 13Coriander: Chop a Small bunch of coriander leaves (Fresh) and stir in before serving.
14. 14Serve: Ready to serve.
15. 15Sides: We serve Keema Rice as a main meal with saag bhaji, Indian salad, mango chutney and mint raita.