Easy Keema Pulao with Basmati Rice
Ingredients
- Carolina® Basmati Ready-to-Heat Rice (8.8 oz pouch)
- 1/2 lb (225 g) ground beef or ground lamb
- 1 tbsp oil or ghee
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
- 1/2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp chili powder (optional)
- Salt and pepper to taste
- 1 tbsp chopped fresh cilantro or mint (optional)
- 1–2 green chilies, sliced thin (optional, for garnish)
- 1 tbsp water or ghee (optional, for added flavor)
Instructions
Step 1
Heat oil in a skillet over medium heat. Add chopped onion and sauté for 4–5 minutes, until soft and golden. Stir in garlic and ginger. Cook for 1 minute until fragrant.
Step 2
Add ground meat and cook for 6–8 minutes, breaking it up with a spoon, until fully browned and cooked through. Add turmeric, cumin, coriander, garam masala, chili powder, salt, and pepper. Stir to coat evenly. Optional: Stir in fresh cilantro or mint just before turning off the heat.
Step 3
Cook the Carolina® Ready to Heat Red Beans & Rice according to package instructions. Carefully open and fluff with a fork.
Step 4
Gently fold the rice into the cooked keema in the skillet (or layer it if you prefer). Garnish with sliced green chilies, fresh mint, or cilantro.
Step 5
Serve hot, optionally with cucumber-tomato salad or plain yogurt on the side.
Chef’sTips:
- Want to make it vegetarian? Substitute ground meat with plant-based ground meat or minced tofu.
- Add frozen peas or diced carrots with the keema for extra nutrition.
- Leftovers reheat well and make an excellent lunch the next day.
