My mom loved cooking rice in different ways blending it with vegetables as well as meat. We would have Rice week where each day we had rice in a different style. I was in Bangalore on a weekend and wanted to have something different yet quickly done for dinner and that's when I decided to make Kheema rice instead of going for a meatballs or minced meat dish and rice separately. This is one of the non spicy main course I tried and it is inspired by the Arabic cuisines I tasted in my childhood. Well it does not sort of gel with my hubby's taste buds so he added a lot of chilli flakes to spice it up.
Ingredients for Kheema rice
Kheema( mutton/chicken/beef) - 200 gm
Rice- 2 cups
Onion-2 diced
Ginger- 1 inch chopped
Green chillies- 3 chopped
Garlic- 10 pods chopped
Tomatoes- 2 large chopped
Turmeric powder- 1 tsp
Chilli powder- 1 tsp
Garam masala- 1 tsp
Coriander powder- 2 tsp
Salt- to taste
Olive oil- 3 tsp
Directions
Wash the rice and leave it aside. In a pan heat the olive oil. Saute the onions, ginger, garlic and green chillies. When these ingredients brown add the spices and when they blend well add the chopped tomatoes and salt. Into this paste add the minced meat and let it cook for 5 minutes.
Add a cup of water and and bring the gravy to boil.
Now add the rice and cook the rice and meat together till its well cooked.
I added a pinch of kasuri methi ( dried fenugreek leaves) for flavour I love the aroma. And I did serve the rice with a tangy mango pickle . The fat of the minced meat was absorbed by the rice and it had a very strong meat flavour which normally does not happen when you taste the rice and meat separately. And that to me is the highlight of the dish.
Labels: Mutton, rice
