Keema Rice, one pot dish rice dish

Introduction

There is something about keema, it always adds a layer of comfort, warmth and cheer to any dish. This Keema rice dish is no different. The soft, juicy, fluffy rice is brimming with spice and flavour, all cooked in one pot which means less washing up. What’s not to love!

How to eat keema rice

This summer keema rice really has been my go to dish. It’s even over taken my love for chicken pilau at the moment. I eat it with dollops of yoghurt and a tomato and red onion salad. The children eat it happily with no fussing. Sometimes with a pilau, as the meat is on the bone, they can struggle getting the meat off, with keema rice, there’s no issue getting to the meat.

I think another reason why I’ve been making this rice dish is because it’s quite a quick one in comparison to a biryani for example. It makes a lovely back drop to any shorba/curry, I even have it with daal. I love the combination of lentils and lamb together, they always tastes delicious.

Variations to Keema Rice dish

You can make this rice as spicy as you like, just add more green chillies to your taste. The best time to check the spices of the rice is at 7 below. If you want to add more spice or salt, this would be the best time to do it, stir it through with the water before the dham stage.

You could also throw in some vegetables, green peas or chopped runner beans work well too. I would put them at step 7, they will cook with the water and further whilst you dham the rice. They do not take long at all to become soft. I buy frozen green peas/ runner beans, this just makes it easier having it prepped and ready to throw in.

Keema Rice Spices

I always use whole spices when cooking rice dishes, the flavour is much better. If you were to use ground spices, you would be left with a grainy residue on the rice grains.

I use fresh bay leaves as my brother in law kindly gives me some every so often from the bay trees in his garden. I wash them and freeze them ready to use in rice dishes like this. If you do not have fresh bay leaves, dried bay leaves will also work just as well.

Due to the spices being used to also flavour the mince meat, it’s rather difficult to use a spice strainer device like you can in a pilau. This is the only thing the kids complain about, sifting out the peppercorns and cardamoms!

Cooking tips

Be sure to rinse your rice thoroughly and let it soak for at least 2 hours in cold water before cooking. I always use Tilda Basmati rice as the rice cooks beautifully. And I can now buy this from my local Costco shop! This soaked rice will mean any naturally occurring arsenic in the rice grains can be drained off and the rice grains will also cook quicker.

If you were making this rice whilst entertaining, you could do steps 2-5 the day before your meal. Store the mince in the fridge in an air tight container. On the day, wash and soak your rice then proceed to incorporate steps 6 onwards. This just helps to cut down time at the hob on the day and frees up time to make other dishes that need to be made on the day.

See my video on Youtube, Instagram or TikTok to see how to make this dessert.

INGREDIENTS  

• 3 tbsp olive oil or any vegetable oil
• 2 onions, sliced or finely chopped
• 1.5 tsp garlic, finely chopped
• 1.5 tsp ginger, finely chopped
• 500 grams mince meat chicken, lamb or mutton
• 2 tomatoes, roughly chopped
• 3 green finger chillies, sliced down the middle
• 150 ml water (if using mutton, add 300 ml)

Mince Spices

• 2 bay leaves
• 7 cloves
• 10 black peppercorns
• 1.5 tsp coriander seeds
• 1 tsp cumin seeds
• 3 black cardamom pods
• 3 tsp salt
• 1 cinnamon stick

Rice Ingredients

• 2 green bullet chillies
• 800 grams Basmati rice (or 3 mugs)
• 1750 ml water (or 5 mugs)

INSTRUCTIONS 

• Wash the rice several times, until the water runs clear. Then soak the rice for 2 hours (at least 30 minutes) before cooking.
• Turn the oven on to 140C.Heat the oil in a large sauce pan, add the onions and sauté until dark brown.
• Then add the garlic and ginger, three green chillies, tomatoes and mince spices, then stir through for a couple of minutes.
• Then add the mince meat and break up with the back of your spoon so no lumps form. When the mince is browned, add 150ml of water and bring to the boil. Cover with the pan lid and simmer on low heat for 10-15 minutes, until the water has mostly evaporated, Keep stirring on an adhoc basis to make sure the mince isn’t sticking to the bottom of the pan. If using mutton mince, add 300ml and cook for 20-30 minutes.
• Then drain the water from the soaked rice and add to the mince pan. Add in the green bullet chilli peppers, salt and 1750ml of water. Stir through. Taste for salt and spice and in more to your taste if needed.
• Bring the water in the pan to boil, and then cover with the pan lid and turn the heat down. Once the water has nearly evaporated, around 90%, then add the pan with lid in the oven and steam the rice for 40 minutes.
• Once the rice has been steamed, it is ready to be served immediately!