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Keema Rice – Lamb Biriyani Recipe

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3.9 from 26 reviews

Keema Rice is a flavorful and aromatic Lamb Biryani-style dish combining tender minced lamb cooked with spices and tomato puree, mixed with fluffy basmati rice and sweet peas. This one-pot recipe is a quick and satisfying meal inspired by traditional Indian flavors, perfect for a family dinner or special occasion.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 400 g Basmati Rice (2 cups) (makes 6 cups once cooked)
  • 80 g Frozen Peas (pre-cooked)
  • 2 tbsp Vegetable Oil
  • 1 Onion, finely diced
  • 2 cloves Garlic, finely diced
  • 500 g Lamb Mince (fresh or frozen)
  • 1 tbsp Tomato Puree

Spices & Seasonings

  • 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 fresh Coriander leaves (cilantro) to serve
  • Optional: Fresh chopped green chilli to taste

Instructions

  1. Cook the Rice: Rinse and cook 400 g of basmati rice according to package instructions or your preferred method until fluffy and tender. Set aside.
  2. Cook the Peas: Cook 80 g of frozen peas by boiling or steaming until tender, then drain and set aside.
  3. Prepare Onion and Garlic: Finely dice 1 onion and 2 cloves of garlic, keeping them ready for frying.
  4. Fry Onion: Heat 2 tablespoons of vegetable oil in a pot over medium heat. Add the diced onion and fry gently for about 5 minutes until softened and translucent.
  5. Add Garlic: Add the diced garlic to the onions and continue frying for another 2 minutes, stirring frequently to prevent burning.
  6. Cook Lamb Mince: Add 500 g of lamb mince to the pot. Using a spatula, break the meat apart and fry until it is browned evenly, about 5 minutes.
  7. Add Spices and Tomato Puree: Stir in 1 tablespoon tomato puree, 1 tablespoon curry powder, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon dried fenugreek leaves, and 1 teaspoon salt. Mix thoroughly to coat the lamb evenly with the spices.
  8. Simmer: Lower the heat to medium-low and cook the lamb and spice mixture for 5 minutes, allowing the flavors to meld while the rice finishes cooking.
  9. Combine Rice and Peas: Stir the warm cooked basmati rice and cooked peas into the spiced lamb mixture until well combined.
  10. Stir Fry Together: Fry the combined mixture together for a few minutes on medium heat, stirring continuously to ensure everything is heated through and the rice absorbs the spices. If using leftover chilled rice, fry longer until fully heated.
  11. Add Optional Chili: If desired, add fresh chopped green chilli at this stage and stir to incorporate for extra heat.
  12. Add Fresh Coriander: Chop a small bunch of fresh coriander leaves and stir them into the dish right before serving for a fresh, aromatic finish.
  13. Serve: Serve the keema rice hot. It pairs beautifully with sides such as saag bhaji, Indian salad, mango chutney, and mint raita.

Notes

  • Use fresh lamb mince for best flavor, but frozen is acceptable if thawed properly before cooking.
  • Adjust salt and chili according to personal taste preferences.
  • For a milder version, omit the green chilli or reduce the curry powder quantity.
  • Leftover rice should be dry or cooled; wet rice will clump during frying.
  • Fenugreek leaves add a unique flavor depth but can be omitted if unavailable.
  • Serve with yogurt-based raita or chutneys for added contrast and flavor.
  • Ensure lamb is cooked through completely for safety.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://ellarecipe.com/keema-rice-lamb-biriyani-recipe/