Really Easy Keema Rice

You may have seen keema rice on the menu at your local Indian takeaway and not been sure of what it was. Next time try it, trust me!

Flavoursome lamb mince is fried together with onions, peas, rice and a range of aromatic spices to create a wonderful family meal.

This really easy keema rice tastes just like an authentic lamb keema biryani or keema pulao but is made in one pot & is ready in 30 minutes!

It’s also really easy to make at home as a “fake-away” dish ( like these copycat Five Guys burgers & cajun fries) & Nando's Butterfly Chicken & Homemade Spicy Rice) and the kids love this on a Friday night.

The great thing is, you can adjust the spice level to make this keema rice as mild or hot as you like, making it suitable for everyone no matter if you love the heat of chilli or prefer things a little milder.

❤️ Why You Will Love This Recipe..

• Allergy Friendly: This keema fried rice is naturally gluten, egg and dairy free, making it suitable for people with a wide range of food allergies!
• Quick To Prepare: On the table in just 30 minutes, making it perfect for those busy evenings.
• Healthier Than a Takeaway: Made with fresh, store-cupboard ingredients, this keema rice recipe is healthier than a highly processed takeout.
• Spice Level Can Be Adapted: You can easily adjust the level of heat in this dish depending on how hot you like it!
• Packed Full of Flavour: Combining the lamb and spices with the rice creates a dinner that is bursting with flavour!

🤔 What Is Keema Rice?

Keema translates into  English as “mincemeat”. 

Keema rice is a dish made of mincemeat (usually lamb or mutton mince, but you can also use beef or even chicken or turkey mince) which is then fried together with onions, rice, along with an array of aromatic spices that bring all the wonderful flavours together to make this delicious rice. I have also added peas for some extra flavour and colour.

🥘 Ingredients Notes

✋ Double check all packaging for allergens ✋

• Cooked Rice -Basmati rice or long grain rice work best for this dish.  Traditionally you would use cooled, leftover cooked rice, as you would in this fried rice without egg, however, for my version I have used microwave basmati rice for quickness and ease, as I have done for this pork belly fried rice and hot dog fried rice. I find this works as well as cooked, cooled rice and is perfect for those evenings when you don't have much time.
• Ground Meat  - Lamb mince ( which I have used) or mutton is what is traditionally used in this dish.
• Peas - These add extra flavour and a pop of colour to the dish.
• Tomatoes-  Salad tomatoes add freshness and texture to the rice.
• Spices - I have used a variety of store cupboard spices including garam masala, turmeric, curry powder and fenugreek which blend together beautifully. Use either a mild, medium or hot curry powder, depending on how spicy you want the dish to be.
• Fresh Coriander - This is chopped and scattered through the dish before serving to add a slight citrus flavour.
• Aromatics - Garlic, onion, fresh ginger & green chilli form the base flavours of the keema rice.

Scroll to the recipe card at the end of the post for quantities.

⚡ Substitutions & Variations

• Protein - Lamb mince can be substituted for beef, mutton or turkey mince. You can even chop leftover chicken or roast lamb very finely and add this instead. To make this dish vegetarian you can use paneer, tofu or a vegetarian mince.
• Veg - The great thing about this recipe is that it’s so versatile and you can add whatever is in your fridge! Try some grated carrot, chopped pepper or baby corn for something a little different.
• Spice - If you follow the recipe as it is, the spice level is fairly mild. If you would like things a little spicier, leave the seeds in the chilli or add two instead of one.

✏️ How To Make - Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Step 1: Start by frying the lamb mince in a large frying pan for a few minutes until it starts to brown, then using a slotted spoon remove the lamb onto a plate, leaving the fat in the pan.

Step 2: Slice the onions finely and add these to the frying pan.

Depending on how much fat is left behind from the lamb you may want to remove some of it. Leave enough to caramelise the onions as this really adds to the flavour of the dish. I would recommend leaving around 1-2 tablespoons.

Fry the onions in the fat until they start to soften and colour slightly, then add the garlic and stir for around a minute.

Step 3: Next, add the lamb mince back into the pan along with the peas, chopped green chilli, fresh ginger, tomatoes and spices and cook until the lamb mince is fully cooked through.

Step 4: Add the cooked microwave rice and stir through, letting the spices coat the rice so the dish turns a beautiful golden colour.

If you are using leftover cooled rice, ensure the rice has been heated until it is piping hot.

Season to taste. You may wish to season later if you are cooking for young children.

Scatter through a handful of chopped coriander before serving.

💡 Tips & Tricks

• Use the back of a teaspoon to peel the skin from the fresh ginger. It can then either be finely chopped or grated. Fresh ginger is best, but this Lazy Ginger is a good back up and lasts in the fridge for ages.
• Make sure you use a large frying pan which can hold all of the ingredients without overloading the pan, otherwise, you may need to batch cook it in two pans.

🥡 Storage, Freezing & Reheating

Microwave rice has already been cooked and therefore cannot be re-heated twice, so if you are making the recipe with that, then the dish is best eaten straight away.

If you are making the keema rice with leftover cooked rice you can store it in the fridge for a day. Make sure the rice is cooled quickly and then placed in the fridge within 2 hours of cooking.

An easy way to cool rice quickly is to spread it in a thin layer on a baking tray.

If you want to make the rice ahead of time, you can cook the recipe up to the point where you add the rice and then store the meat mixture in the fridge for up to 2 days. When ready to eat, heat the meat in the pan,  add the rice and stir until piping hot.

When it comes to freezing I would recommend freezing just the meat part of the recipe, so, as above, make it up to the point you add the rice and then freeze the cooled meat mixture in a freezer-safe container for up to 3 months. 

Defrost the mixture in the fridge overnight and finish cooking as above.