How to make keema rice
Keema rice is a delicious and aromatic dish that combines the flavors of ground meat (keema) and rice. It is a popular dish in many South Asian cuisines, including Indian and Pakistani. This flavorful and well-spiced dish can be enjoyed as a main course or as a side dish.
To make keema rice, you will need a few basic ingredients such as ground meat, rice, onions, garlic, ginger, tomatoes, and a blend of aromatic spices. One of the key spices used in keema rice is garam masala, which adds warmth and depth of flavor to the dish. The dish is usually cooked in a skillet or a large pot, allowing the meat and rice to cook together and absorb the flavors of the spices.
When cooking keema rice, it is important to brown the ground meat and sauté the onions, garlic, and ginger until they are fragrant and golden. This step helps to enhance the flavors of the dish. Once the meat and spices are cooked, the rice is added and cooked with water or broth until it is fluffy and tender.
Keema rice makes for a hearty and satisfying meal that can be enjoyed on its own or served with raita (yogurt sauce), pickle, or salad. It is a versatile dish that can be customized to suit your taste preferences by adding vegetables such as peas, carrots, or bell peppers. Whether you are looking for a comforting weeknight dinner or a flavorful addition to a special occasion, keema rice is sure to please your taste buds.
Preparing the ingredients
Before you start making keema rice, it’s important to gather and prepare all the necessary ingredients. Here’s what you’ll need:
1. Rice: Start by measuring the desired amount of basmati rice and rinse it with cold water until the water runs clear. Soak the rice in fresh water for about 30 minutes before cooking.
2. Minced meat (keema): You can use any type of minced meat you prefer, such as lamb, beef, or chicken. Make sure the meat is fresh and properly cleaned before proceeding.
3. Onion: Peel and finely chop the onion. It will be used as a base for the keema rice, adding flavor and aroma to the dish.
4. Garlic and ginger: Peel and finely mince the garlic cloves and ginger. These ingredients will add a fragrant taste and enhance the overall flavor of the dish.
5. Spices: Gather the necessary spices, including turmeric, garam masala, cumin powder, coriander powder, and red chili powder. You can adjust the spice level according to your taste preferences.
6. Peas: If you like, you can add a handful of peas to the keema rice, which will not only enhance the visual appeal but also add a pop of sweetness to the dish.
Once you have all the ingredients ready, you can proceed to the next steps of cooking keema rice.
Step 1: Gather the necessary ingredients
To make delicious keema rice, you will need the following ingredients:
| Ingredients | Quantity |
|---|---|
| Ground meat (keema) | 500 grams |
| Basmati rice | 2 cups |
| Onion | 1 medium, finely chopped |
| Garlic cloves | 4, minced |
| Ginger | 1-inch piece, grated |
| Green chilies | 2, finely chopped |
| Tomato | 1 medium, finely chopped |
| Green peas | 1/2 cup |
| Water | 4 cups |
| Cumin powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
| Fresh coriander leaves | For garnish |
Step 2: Rinse the basmati rice
Before cooking the basmati rice, it is important to rinse it thoroughly to remove any excess starch that can make the rice sticky. Follow these steps to rinse the rice:
- Place the basmati rice in a large bowl.
- Add cold water to the bowl.
- Using your hands, gently swirl the water and rice together.
- Repeat the swirling motion several times.
- Drain the water from the bowl. You can use a strainer or your hands to do this.
- Repeat the rinsing process at least two more times or until the water runs clear.
By rinsing the basmati rice, you will be able to achieve fluffy and separate grains when it is cooked, resulting in perfectly cooked keema rice.
Step 3: Chop the onion
In order to make keema rice, you will need to chop the onion.
Start by peeling the onion and cutting off the ends. Then, slice the onion in half vertically, from the top down to the root. Remove the skin from each half.
Take one half of the onion and place it flat side down on the cutting board. Make horizontal cuts along the width of the onion, being careful not to cut all the way through. Keep the cuts close together to get finely chopped onion.
Once you have made the horizontal cuts, make vertical cuts from the top down, again being careful not to cut all the way through. Repeat this process for the other half of the onion.
Finally, cross-cut the vertical and horizontal cuts to get small diced onion. Repeat this process with the other half of the onion.
If you prefer larger chunks of onion in your keema rice, simply adjust the size of your cuts accordingly.
Note: Chopping onions can sometimes cause tears due to the release of a gas called syn-propanethial-S-oxide. To minimize the tears, you can refrigerate the onion before chopping it or use a fan to blow the gas away from your eyes. Wearing goggles or chopping the onion near running water can also help reduce tearing.
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