Keema Rice is a comforting one-pot dish that combines fragrant, fluffy rice with perfectly seasoned ground meat, aromatic spices, and colorful vegetables. Inspired by traditional South Asian flavors, this satisfying meal is rich, hearty, and surprisingly easy to prepare. Whether you’re cooking for a busy weeknight dinner or meal prepping for the week ahead, this recipe delivers bold flavors with minimal effort.
Keema Rice has become one of those dependable meals I can always count on when everyone is hungry. The wonderful aroma of onions, garlic, ginger, and warm spices fills the kitchen long before dinner is ready, and my husband always knows exactly what’s cooking. He loves how every bite is packed with tender meat and perfectly seasoned rice, while the kids happily enjoy it with a spoonful of yogurt on the side. Whenever I make a big pot, there’s rarely any left for the next day because everyone comes back for seconds before dinner is even over.
Why This Keema Rice
This hearty one-pot meal is full of bold spices, tender ground meat, and fluffy rice, making it a delicious dinner for any occasion.
- Everything cooks together in one pot for easy preparation and cleanup.
- Packed with fragrant spices that create deep, comforting flavors.
- Tender ground meat blends perfectly with fluffy, seasoned rice.
- Easy to customize with your favorite vegetables and spice level.
- Great for meal prep since it reheats beautifully.
- A balanced meal with protein, rice, and vegetables in every serving.
- Delicious served with yogurt, cucumber salad, or your favorite pickle.
Ingredients
For the Keema Rice
- 680 g (about 1.5 lb) ground beef, lamb, or chicken
- 400 g (0.88 lb) long-grain basmati rice, rinsed and soaked for 20 minutes
- 250 g (0.55 lb) onion, finely sliced
- 150 g (0.33 lb) tomatoes, finely chopped
- 100 g (0.22 lb) green peas (fresh or frozen)
- 20 g (0.04 lb) garlic, minced
- 20 g (0.04 lb) fresh ginger, grated
- 2 green chilies, finely sliced (optional)
- 60 ml cooking oil or ghee
- 5 g (0.01 lb) cumin seeds
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 5 g (0.01 lb) turmeric powder
- 10 g (0.02 lb) ground coriander
- 5 g (0.01 lb) ground cumin
- 5 g (0.01 lb) garam masala
- 10 g (0.02 lb) salt, or to taste
- 900 ml beef or chicken stock
- 20 g (0.04 lb) chopped fresh cilantro
- 15 g (0.03 lb) chopped fresh mint (optional)
Directions
- Heat the oil or ghee in a large heavy-bottomed pot over medium heat. Add the cumin seeds, bay leaves, cardamom pods, and cinnamon stick, allowing the spices to become fragrant.
- Stir in the sliced onions and cook until they become soft and golden brown.
- Add the garlic, ginger, and green chilies, cooking for another minute until aromatic.
- Add the ground meat and cook while breaking it apart with a spoon until browned and fully cooked.
- Stir in the chopped tomatoes, turmeric, coriander, ground cumin, garam masala, and salt. Cook until the tomatoes soften and the mixture thickens.
- Mix in the peas and cook for another 2–3 minutes.
- Drain the soaked rice and gently stir it into the meat mixture, coating the grains evenly with the spices.
- Pour in the stock and bring everything to a gentle boil.
- Reduce the heat to low, cover the pot tightly, and cook for 15–20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Remove the pot from the heat and let it rest, covered, for 10 minutes before fluffing the rice with a fork.
- Garnish with chopped cilantro and fresh mint before serving warm.
Notes
- Basmati rice produces the lightest, fluffiest texture, but jasmine rice can be substituted if needed.
- Ground lamb offers a rich, authentic flavor, while beef and chicken are excellent alternatives.
- Adjust the number of green chilies to suit your preferred spice level.
- Stir gently after adding the rice to keep the grains whole and fluffy.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 2 months and reheat with a splash of water to restore moisture.
- Serve with cucumber raita, plain yogurt, fresh salad, pickled onions, or naan for a complete and satisfying meal.