Keema Rice - Lamb Biriyani Recipe

Ingredients

• 400 gbasmati rice
• 80 gfrozen peas, pre-cooked
• 30 ml (2 tbsp)vegetable oil
• 1onion
• 2 clovesgarlic
• 500 glamb mince, fresh or frozen
• 15 ml (1 tbsp)tomato purée
• 15 ml (1 tbsp)curry powder, any blend
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)turmeric
• 5 ml (1 tsp)dried fenugreek leaves (methi)
• 5 ml (1 tsp), plus more to tastesalt
• 1 small bunchfresh coriander leaves, to serve

Instructions

1. 1

   Cook the rice

   Cook 400 g basmati rice according to your usual method.

2. 2

   Cook the peas

   Cook 80 g frozen peas, if they are not already cooked.

3. 3

   Prepare the aromatics

   Finely dice 1 onion and 2 cloves of garlic.

4. 4

   Fry the onion

   Heat 30 ml (2 tbsp) vegetable oil in a pot and gently fry the onion for 5 minutes.

5. 5

   Add the garlic

   Add the garlic and fry for 2 minutes.

6. 6

   Brown the mince

   Add 500 g lamb mince and fry for about 5 minutes, breaking it up with a spatula as it browns.

7. 7

   Add the spices

   Stir in 15 ml (1 tbsp) tomato purée, 15 ml (1 tbsp) curry powder, 5 ml (1 tsp) ground cumin, 5 ml (1 tsp) turmeric, 5 ml (1 tsp) dried fenugreek leaves and 5 ml (1 tsp) salt.

8. 8

   Cook the mixture

   Mix the spices thoroughly into the lamb, garlic and onion. Cook for 5 minutes over low to medium heat while the rice finishes cooking.

9. 9

   Add rice and peas

   Stir the warm cooked rice and cooked peas into the lamb mixture.

10. 10

    Stir-fry together

    Stir-fry everything together for a few minutes. If using chilled leftover rice, cook for longer until it is heated through.

11. 11

    Coat the rice

    Keep stirring until the rice has taken on the colour of the spices.

12. 12

    Add optional chilli

    If using fresh green chilli, chop it and add it now.

13. 13

    Finish with coriander

    Chop a small bunch of fresh coriander leaves and stir them in before serving.

14. 14

    Serve the rice

    Serve the keema rice while warm.

15. 15

    Choose the sides

    Serve as a main meal with saag bhaji, Indian salad, mango chutney and mint raita, if you like.

What is keema rice?

Keema means minced meat, and keema rice brings spiced mince and rice together in a dish associated with the broader family of South Asian rice cookery. This version uses lamb, peas and curry spices for a straightforward, satisfying meal.

Separate cooking lets the rice and lamb develop their textures before they are combined. The rice then picks up colour and flavour from the spiced mince.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 20g protein, 58g carbs, 25g fat.

The basmati rice and peas supply most of the carbohydrates, while lamb and oil contribute much of the fat; the lamb also provides protein. Serve it with salad or a vegetable side to round out the plate.

The rice and peas

Basmati rice: cook it separately before adding it to the lamb. This helps keep the grains distinct when you stir-fry everything together.

Peas: the recipe calls for pre-cooked frozen peas, so make sure they are cooked before they go into the pot.

Build the flavour base

Onion and garlic: give them their allotted frying time before adding the mince so they soften and release their aroma.

Spices: curry powder, cumin, turmeric and fenugreek bring the main seasoning, while tomato purée helps bind them to the lamb. Stir well so the mixture is evenly coated.

Brown the lamb

Break the mince into smaller pieces with a spatula as it cooks, rather than leaving it in one large clump. The recipe allows about 5 minutes for browning.

Once the spices are added, cook the mixture for another 5 minutes over low to medium heat while the rice finishes. Stir often to keep the base evenly mixed.

Bring everything together

Warm rice: add it to the lamb while warm, then stir-fry for a few minutes so the grains take on the spice colour.

Leftover rice: chilled rice needs longer in the pot; keep stirring until it is heated through. Add the coriander at the end so its fresh flavour remains noticeable.

How to serve it

The recipe suggests serving the rice as a main with saag bhaji, Indian salad, mango chutney and mint raita. The sides add contrasting freshness, tang and creaminess.

Fresh coriander is the finishing touch in the rice itself. Add optional chopped green chilli with the rice if you want a sharper chilli note.

Recipe notes & tips

• Have the rice and peas cooked before you start combining the ingredients.
• Dice the onion and garlic finely so they mix evenly through the mince.
• Break the lamb mince apart as it fries to avoid large clumps.
• Stir thoroughly after adding the spices so they coat the meat.
• Use warm rice for the quickest final stir-fry.
• Taste before serving and add more salt if needed.

Variations

• Change the mince: use another ground meat in place of lamb.
• Add green chilli: chop it and stir it in at the point specified in the method.
• Try another curry powder: choose a blend you already enjoy.
• Serve with raita: add mint raita for a cool, creamy contrast.
• Add a vegetable side: serve with saag bhaji or Indian salad as suggested.

Common mistakes to avoid

• Adding uncooked rice: cook the basmati separately before stirring it into the lamb.
• Leaving mince in clumps: break it up with a spatula as it browns.
• Shortening the spice cook: give the lamb mixture the full 5 minutes over low to medium heat.
• Using chilled rice without extra frying: cook it for longer until heated through.
• Adding coriander too early: stir it in just before serving.
• Forgetting to taste: check the seasoning and add salt to taste before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot throughout, stirring during reheating; add a splash of water if the rice seems dry.

Frequently asked questions