Go Back Email Link
+ servings
Keema Rice in large pot with a portion in bowl to side

Keema Rice

Safira
Keema Rice, Keema Biryani or Keema Masoor is a rich, mouth watering, flavourful layered Indian Rice and Keema (Mince) Recipe with Whole Masoor Dal, Saffron and a hint of mint.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Dinner, Feast, Special Occassion
Cuisine Indian
Servings 10
Calories 674 kcal

Ingredients
  

Mince

  • 6 tbsp Oil
  • 2 tbsp Ghee
  • 4 large Onions Sliced
  • 2 Bay Leaves
  • 1 tbsp Cumin Seeds
  • 2 Star Anise
  • 3 Black Cardamom
  • 7 Green Cardamom Slightly cracked open
  • 3 Cinnamon Sticks
  • 10 Peppercorns
  • 8 Cloves
  • 6 -8 cloves Garlic crushed or use 3 blocks Frozen Garlic
  • 2 ½ inch Ginger crushed r use 3 blocks Frozen Ginger
  • 5 Green Chillies pierced, I used 1 black Frozen Green Chilli and 3 peirced Fresh Green Chillies
  • 1 tsp Turmeric Powder
  • 1 ½ tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 300 ml Tomatoes Pureed
  • 240 ml Plain Yoghurt
  • 2 lb Lamb Mince I use Leg
  • 2 tbsp Mint Leaves Chopped
  • Handful Coriander Chopped
  • 1 large Onion Fried or small handful of store brought fried onions
  • 120 ml Milk
  • 2 tbsp Garam Masala Powder Or Madras Curry Powder
  • 3 tsp Salt See notes (Adjust if needed)

Rice

  • 3 cups Basmati Rice 600 g, Soaked for at least 30 minutes, then washed in a fine mesh strainer until water runs clear.
  • 6 cups Water
  • 1 Cinnamon Stick
  • 3 Cloves
  • 2 Green Cardamom Pods Cracked open
  • 6 Peppercorns
  • 1 tbsp Lemon Juice

Layering Ingredients

  • 1/4 cup Masoor Dal Around 50 g soaked for 30 minutes, cleaned and boiled for 30 minutes
  • Handul Coriander Leaves Chopped
  • 1 - 2 tbsp Mint Leaves Chopped
  • 2 Onions Fried till deep golden brown or a few tablespoons of store brought fried onions

Saffron Milk and Ghee for top

  • 1 tsp Saffron Strands
  • 100 ml Milk
  • 3 tbsp Ghee

Instructions
 

  • Heat Oil and Ghee in a medium/large pot over high heat.
  • Once hot, add the sliced Onions. Cook covered on low for at least 25 - 30 minutes until a deep golden brown. If your onion haven't coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until the desired colour is reached.  
  • Add the whole Garam Masala Spices - Bay leaves, Cumin Seeds, Star Anise, Black Cardamom, Green Cardamom, Cinnamon, Peppercorn, Cloves (make sure they touch the oil) and cook till fragrant. Around 2 - 3 minutes.
  • Add Garlic, Ginger and Green Chilli and saute for 3 - 4 minutes. 
  • Add the dry spices - Red Chilli, Turmeric, Coriander, Powder and Cumin Powder and cook out for a couple of minutes before adding the crushed tomatoes.
  • After a couple more minutes, pour in the yoghurt. Cover and cook on low for 20 minutes.
  • Add the mince and distribute evenly with a wooden spoon, then cook covered on low for 10 minutes.
  • Add Mint Leaves, Coriander, ground Garam Masala, Milk and Salt. Cook covered on low for 20 minutes. 
  • Meanwhile, Boil the rice with the ingredients listed under rice. Once boiling, simmer for 5 minutes, then drain and set aside. 
  • Layer the rice pot - Add one layer of Keema to the bottom of a pot, then add some fried onions, coriander, mint. Add a layer of rice, masoor dal, fried onions and spread over the top of the mince evenly. Then continue the layers till everything is used up.
  • Crush Saffron strands slightly between your fingers. Simmer or Microwave the Milk till hot. Pour the milk over the strands. 
  • Pour the milk over the top layer, add more fried onions and dots of Ghee.
  • Cover the pot with 2 layers of foil and a tight fitting lid.
  • Cook on low for 20 - 30 minutes or until the rice is cooked.

Notes

Slow Cooking - This recipe is all about slow cooking everything to get the most flavour into each layer, so take your time with it. 
Caramelising onions - means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don't burn. If your onion haven't coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until they are a deep golden brown.
Whole Garam Masala - Cooking this in the oil with the onions maximises it's  flavour and aroma.
Rice - I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together.
Salt - I only add salt to the mince layer here and that may seem odd but it works fine. The salt from the Keema layer is enough for the pot of Keema Rice and the layers are mixed together when eaten. 
Taste as you go - Once the keema layer is done, taste it and adjust before layering.
Kewra Water - Many people add rose water or kewra water to the top layer of Biryani recipes but I don't really like it so I avoid it. Feel free to add it, if you like it.
Mint - I don't add much mint to this recipe but you can add more if you like.
Reheating and Storage - Keema Rice lasts covered in an airtight container in the fridge for up to 2 days. I would not recommend heating and reheating over and over again. It can also be frozen for up to 2 months. Rice must be piping hot when reheated. 

Nutrition

Calories: 674kcalCarbohydrates: 57gProtein: 22gFat: 40gSaturated Fat: 16gCholesterol: 91mgSodium: 863mgPotassium: 524mgFiber: 4gSugar: 6gVitamin A: 351IUVitamin C: 11mgCalcium: 138mgIron: 3mg
Keyword Keema Biryani, Keema Masoor, Keema Pilau, Keema Pulao, Keema Rice
Tried this recipe?Let us know how it was!