We're exploring the flavourful world of Keema Rice, an Indian dish also known as Keema Pulao or Keema Biryani, steeped in history and brimming with spices that dance on your palate.
In this easy recipe, lamb mince is combined with onion, garlic, aromatic spices, peas and basmati rice. It transforms into a mouth-watering dish that's as satisfying as it is flavourful.
Keema Rice blends earthy cumin, vibrant turmeric, and warm curry powder. All are rounded off by the optional heat of fresh chillies.
The result? An easy keema rice recipe that delivers a symphony of flavours in every bite.
How to make Keema Rice
Check out our video for how this lamb keema rice recipe comes together.
Or continue reading for more information.
Let's discuss the ingredients that create our mouthwatering Keema Rice. I will give suitable substitutions here too.
Lamb mince lends a deep, rich flavour to the dish. If lamb isn't to your taste, you can easily substitute it with other ground meat. Such as beef mince, pork mince or chicken mince.
Onion and Garlic
Gently fried onions and garlic are the base of many curry dishes. They provide a robust umami flavour that infuses the lamb mince recipe. Feel free to add some fresh ginger too.
We use vegetable oil, but you can use whatever you have to hand or ghee instead.
Tomato puree adds a tangy sweetness and helps the taste and texture of the keema rice.
We have used a combination of curry powder, cumin, turmeric and fenugreek leaves to create an Indian spice explosion.
Each spice brings its own unique note, resulting in a complex and layered taste experience.
Experiment with different blends such as garam masala or madras curry powder to suit your heat level desires.
Fluffy basmati rice is the perfect canvas to soak up the tasty lamb mince and spices.
If you don't have basmati on hand, feel free to substitute it with other types of long-grain rice / plain rice.
For those wondering how to incorporate cold leftover rice or pre-cooked rice sachets. Add rice and stir it in cold. It will take a little longer to heat up than freshly cooked rice and may need water splashes for moisture.
Frozen peas add a delightful pop of colour and sweetness, providing a perfect counterpoint to the rich, savoury flavours in our Keema Rice.
A handful of fresh, chopped coriander leaves adds a burst of freshness that balances out the dish's richness. If you don't like coriander, use parsley instead.
If you want to add a fiery kick to our keema rice recipe, add some green chillies. Adjust the quantity based on your heat tolerance.
We like to add one green chilli deseeded and finely chopped.
Another way to add heat to this keema recipe is to use pantry staples such as chilli powder or chilli flakes instead of green chilli.
To prepare keema fried rice, you need a large pot or a large frying pan, big enough for cooking all the ingredients, and a spatula or wooden spoon for stirring.
Here's the keema rice recipe written without measurements and divided into sections.
For a detailed breakdown of ingredient quantities, please refer to the recipe card.Jump to Keema Rice Recipe Card
Start off by cooking your basmati rice and peas. We have detailed instructions for how to perfectly cook basmati rice using the right rice-to-water ratio.
Whilst you cook rice and peas, finely chop or slice the onion and garlic.
Next, heat some oil in a large frying pan or pot. Once it's hot, add your sliced onions, fry over medium heat until soft, add garlic to the fried onions, and stir fry for a couple of minutes.
Next, add the lamb mince. Use your spatula or wooden spoon to break the lamb mince down and cook until browned.
After your lamb is well browned, it's time to add the spices and seasonings.
Add salt, tomato puree and sprinkle in your fenugreek leaves, turmeric, cumin, and curry powder. Stirring well to ensure they're evenly distributed.
Your kitchen should be filled with a wonderful aroma at this point!
Finally, stir in your cooked rice and peas, mixing everything together until it's well combined. Cook for a few more minutes so all the flavours can meld together.
If using cold leftover rice to make this recipe, it will take a little longer, stir fry until the rice is piping hot.
Add some finely chopped green chilli (if desired) and some fresh coriander.
And there you have it, a delicious easy keema rice dish ready to serve immediately with a sprinkle of fresh coriander leaves!
In the pictures on this blog post, we've served our keema rice recipe alongside a cooling Indian-style mint and cucumber raita, sweet and tangy mango chutney, crispy poppadums, a fresh cucumber, tomato, and onion salad, and a hearty Saag Bhaji.
However, the beauty of Keema Rice is its versatility. You can pair it with various other dishes to suit your tastes. Try adding a fried egg or serving with a vegetable curry.
📖 Step by Step Recipe
Keema Rice - Lamb Biriyani Recipe
- 400 g Basmati Rice (2 cups) (makes 6 cups once cooked)
- 80 g Frozen Peas pre cooked
- 2 tablespoon Vegetable Oil
- 1 Onion
- 2 cloves Garlic
- 500 g Lamb Mince fresh or frozen
- 1 tablespoon Tomato Puree
- 1 tablespoon Curry Powder any blend you like
- 1 teaspoon Cumin Powder
- 1 teaspoon Turmeric
- 1 teaspoon Dried Fenugreek Leaves (methi)
- 1 teaspoon salt add more to taste
- Small bunch of coriander leaves (Fresh) (cilantro) to serve
- Cook 400 g Basmati Rice (2 cups) . See our how to cook basmati rice blog post for advice.
- Cook 80 g Frozen Peas now too.
- Finely dice 1 Onion and 2 cloves Garlic.
- Heat 2 tablespoon Vegetable Oil in a pot and gently fry the 1 Onion for 5 minutes.
- Add the 2 cloves Garlic and fry for 2 minutes.
- Mix in 500 g Lamb Mince and fry, breaking it down with a spatula, until it's browned (about 5 mins)
- Add in the 1 tablespoon Tomato Pureespices 1 tablespoon Curry Powder, 1 teaspoon Cumin Powder, 1 teaspoon Turmeric, 1 teaspoon Dried Fenugreek Leaves and 1 teaspoon salt.
- Stir well to combine with lamb mince, garlic and onions. Cook for 5 mins on low - medium heat, whilst the rice finishes cooking.
- Stir in the warm cooked rice and cooked peas.
- Stir fry all together for a few minutes. (if using leftover chilled rice keep frying for longer until heated through.)
- Keep stirring until the rice has soaked up all the beautiful colours from the spices.
- Optional * Add fresh chopped green chilli now if using.
- Chop a Small bunch of coriander leaves (Fresh) and stir in before serving.
- Ready to serve.
- We serve Keema Rice as a main meal with saag bhaji, Indian salad, mango chutney and mint raita.
When it comes to storing Lamb Keema Rice, it's important to follow some rice guidelines to ensure it remains safe and tasty.
If your Keema Rice was made with leftover rice, remember it cannot be stored and reheated again. This is due to the risk of food poisoning associated with reheating rice multiple times.
If you made the rice fresh when making the lamb keema recipe, you can store and reheat, but only once!
After cooking, allow the keema fried rice to cool down at room temperature, but don't leave it out for more than an hour.
Once cooled, transfer it to an airtight container and place it in the refrigerator. It should be consumed within two days.
This rice dish is great to batch cook and freeze in freezer-safe containers. It can be stored in the freezer for up to two months. When you're ready to enjoy it, thaw it in the fridge overnight before reheating.
If you've prepared the recipe with fresh cooked rice, remember that it can be reheated only once, so only heat up the amount you intend to eat.
To reheat, fry over medium heat in a large pan or in a microwave, stirring, adding splashes of water to ensure it doesn't dry out.
Make sure it's steaming hot all the way through before serving.
Keema Rice is a popular dish in Indian cuisine, also known as Keema Pulao or Keema Biryani.
Keema, which means minced meat, traditionally refers to lamb mince but can also include beef or chicken.
Yes you can, but make sure you eat it all as cooked rice should only be reheated once.
It is normally fairly mild spiced, however you can make it as spicy as you like by adding fresh chillies or chilli powder.
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