Keema Rice
Ingredients
- 3 tbsp rapeseed oil any vegetable oil
- 2 onions, sliced
- 1.25 tsp garlic, finely chopped
- 1.25 tsp ginger, finely chopped
- 500 grams mince meat chicken, lamb or mutton
- 2 tomatoes, finely chopped
- 3 green finger chillies, finely chopped
- 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
- 1 tsp salt
- 1 cinnamon stick
Rice Ingredients
- 2 green bullet chillies
- 800 grams Basmati rice (or 3 mugs)
- 1750 ml water (or 5 mugs)
- 1.5 tsp salt, to taste
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 100C.Heat the oil in a large sauce pan, add the onions and sauté until dark brown.
- Then add the garlic and ginger and stir through for a minute.
- Then add the mince meat and break up with the back of your spoon so no lumps form. When the mince is half browned, add the mince spices and stir into the mince and cook until the mince is fully browned.
- Next add the tomatoes and green finger chillies, stir through and then add the 150ml of water and bring to the boil. Then 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!
