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Kheema rice

Kheema rice

Published on August 31, 2020 | In | By
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I don’t post many non-vegetarian recipes because I have this notion of not wanting to offend my vegetarian friends. It’s a mindset which comes from being brought up to respect the sentiments of friends who are vegetarian for religious reasons and beliefs. It was so deeply ingrained in me that I will never be able to order anything other than vegetarian fare when I am out with friends who do not eat meat. It’s a good thing that I love eating plant based meals as much as any vegetarian foodie does,if not more !

This recipe is one which I turn to when I am not sure of what special rice to cook for Sunday lunch. This is always well received and the accompaniments vary depending on what ingredients we have in stock. The crunch for this meal comes from homemade potato chips 🙂 (non-negotiable)

 

Over the years the family has been very selective about the kind of meat they want to eat. The leaning seems to be more towards boneless…mince… and certain specific recipes. This one is a dish which is inspired by one that my husband always relished when eating at the ‘Dakshin’ restaurant at the hotel in Chennai, formerly known as the Adayar Park Sheraton. It contained rice, mince and small bits of egg all tossed together with a peppery flavour. My version has been experimented with so many times until we finally settled on this mix of spices and ingredients.

It has been well liked by anyone who it has been served to who have promptly asked for the recipe thereafter. Happy to share the recipe for this simple and easy to make Kheema rice.

I have given options for a vegetarian version as well. Enjoy !

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Ingredients

  • Lamb mince (kheema)-500 gms (vegetarian options include mushroom mince or cauliflower mince)
  • Small onions- 1C (pound coarsley)
  • Garlic cloves-1/2 C (pound coarsley)
  • Curry leaves- 1/2 C
  • Cold pressed sesame oil (nallennai)-3 Tbsp
  • Salt to taste
  • Freshly crushed black pepper- 1 Tbsp
  • Red chilli powder to taste
  • Cumin powder-1 tsp
  • Small grained rice (seeraga samba)- 2 C (soak for 15 minutes, wash and drain)
  • Cinnamon- 2 sticks
  • Cloves-3
  • Cardamom-5 pods
  • Ghee- 1 Tbsp
  • Eggs-4 (vegetarian option paneer; vegan option tofu)
  • Water for cooking the rice
  • Dried red chillies-3 or 4

Instructions

  1. Take a large deep bottom pan for boiling the rice. Fill it with half the amount of water. Set on medium heat. Add 1 cinnamon stick, the cloves and 3 cardamom and cover to let come to a boil.
  2. Once it starts boiling. Add the washed and drained rice and mix. Let it bubble away .Watch as the rice grains swim to the top. Best not to step away from the hob. Once the rice is soft ,yet firm, use a slotted spoon and remove the rice to a waiting colander. Make sure there's a plate underneath to catch any drips.
  3. Remove all the rice to the colander and set aside to cool.
  4. To make the mince, take a wide pan . Add the oil and set on low heat. Add the remaining cinnamon and cardamom and saute.
  5. Add the dried red chillies. Add the onions and garlic and saute on low heat for 6-8 minutes until it is soft and changes colour slightly.
  6. Increase the heat to medium high and add in the mince. Add the salt , just 1 tsp of pepper, red chilli powder, cumin powder and keep tossing the mixture back and forth.
  7. This where it is important to not step away from the pan. Keep stirring , the meat will leave out some liquid, keep stirring .The liquid will reduce and become dry. Turn down the heat to low and keep stirring the mixture back and forth.
  8. Make sure it doesn't stick to the pan. Tear in the curry leaves. Keep stirring until the mince starts to turn colour and gets a good browning. Take off the fire and check seasoning. Add more pepper if required.
  9. Set this aside in a serving dish. Make sure this dish is large enough to accommodate the rice and the meat.
  10. In the same pan, add a little more oil if necessary and add in the eggs. Add a bit of salt and pepper and some more torn curry leaves for aroma and seasoning .Scramble the eggs until it's completely dry and is in small bits. (refer to the picture)
  11. Add it into the mince mixture. Let it cool.
  12. Slowly add in the rice to the mince and egg. Mix by using a large serated metal spoon so that the rice does not break when being mixed. Mix using a light turn of the wrist.
  13. Add the ghee and toss through gently.
  14. Place the dish in a low oven for about 15-20 minutes just so the flavours permeate the rice and it comes together. This can also be done on dum if you prefer.
  15. Serve with some roasted garlic raita and a spicy gravy on the side. You can reduce the ratio of mince to rice if you prefer (if you like more mince). This is the way my better half prefers it :)

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