Keema Rice

  • November 6, 2015
9 years ago
keema rice

Keema rice

The plainest words that one may employ in the description of Keema rice are simple and quite easily understood: rice and mutton. Yet the complexity of its actual taste-the well-measured fragrances of the many various spices cooked into it – is not quite as easily illustrated. Incorporating the rich indulgances of Basmati rice, as well as the distinct aroma of top-grade mutton, this North Gengal recipe is a must-try for all who claim to love Indian cuisine.

   
8 cloves garlic
5 thin slices ginger
3 red chilies
5 tbsp palm base ghee
1 stick cinnamon
6 cardamom pods
4 cloves
1 tsp fennel seeds
2 pandan leaves, cut into 4 cm pieces
1 onion, large, finely chopped
1 tomato, large, diced
1 ½ tbsp. curry powder
400 g lean mutton, minced
100 g French beans, sliced
100 g cauliflower, cut into florets
1 kg basmati rice, cooked
1 tbsp black peppercorns, roasted and coarsely pounded
1 ½ tsp salt
Chopped mint and coriander leaves
Hardboiled eggs
1.6 kg water
 

Coarsely chop garlic, ginger and red chillies together. Heat up the ghee and fry cardamom pods, cloves, fennel seeds and pandan leaves until fragrant. Add in the onion and sauté until it turns golden brown. Mix in curry leaves and chopped garlic, ginger and red chillies and sauté until their raw aromas disappear.
 
Add in tomatoes, water and curry powder. Cook until the liquid dries and the oil rises to the surface. Add in minced mutton and sauté until it changes colour. Then, add in French beans and cauliflower and continue to sauté until cooked through.
 
Add in the rice, black peppercorns and salt. Stir fry over high heat until well-combined. Serve Keema rice garnished with chopped mint and coriander leaves and hardboiled eggs.

 
 
 
 
 
 
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