Keema Pulao
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Ingredients
- 500 g lamb mince
- 300 g basmati rice
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 cinnamon stick
- 1 tsp ground turmeric
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 686 kcal
- Protein
- 30.1 g
- Carbohydrate
- 65.1 g
- of which sugars
- 3.6 g
- Fat
- 33.6 g
- of which saturates
- 11.6 g
- Fibre
- 3 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and soak for 15 minutes, then drain.
- 2
Heat the vegetable oil in a large pan and fry the cinnamon stick for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until golden.
- 3
Add the garlic and ginger and the lamb mince, breaking it up as it browns, and cook for 8 minutes until no pink remains.
- 4
Stir in the ground turmeric and the finely chopped tomatoes, and cook for 6 minutes until softened.
- 5
Add the rice and 500ml water, bring to the boil, then cover and simmer over the lowest heat for 12 minutes.
- 6
Rest, covered, for 5 minutes, then stir through the garam masala and scatter with the chopped coriander to serve.
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