For the

Ingredients Keema:

• 500g minced meat (lamb, beef, or chicken)
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green chilies, chopped (adjust to taste)
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

For tFor the Rice:

• 1 ½ cups basmati rice
• 3 cups water
• 1 bay leaf
• 2-3 whole cloves
• 1-2 cardamom pods
• Salt to taste

Instructions

1. Prepare the Rice:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
2. In a pot, bring 3 cups of water to a boil. Add the bay leaf, cloves, cardamom pods, and salt.
3. Add the drained rice to the boiling water. Cook for about 10-12 minutes or until the rice is cooked but still firm. Drain the rice and set aside.

2. Cook the Keema:

1. In a large pan, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the minced garlic, ginger, and green chilies. Cook for a couple of minutes until fragrant.
4. Add the minced meat and cook until browned, breaking it apart with a spoon.
5. Stir in the chopped tomatoes and cook until they soften.
6. Add the coriander powder, garam masala, turmeric powder, and salt. Mix well and cook for another 5-7 minutes, adding a splash of water if needed to keep it moist.
7. Once the keema is cooked through and flavors have melded, remove from heat.

3. Combine:

1. Gently fold the cooked rice into the keema mixture until well combined. You can also serve the keema over the rice if preferred.
2. Garnish with fresh coriander leaves.

Serving:

Serve hot with yogurt or raita on the side and enjoy your Keema Rice!

Feel free to adjust spices and ingredients to suit your taste. Enjoys shouldn’t consume your valuable time