Beef Keema Rice Recipe

Introduction

Beef Keema Rice is a flavorful and comforting one-pot dish that combines spiced ground beef with aromatic basmati rice. This recipe balances fragrant spices with tender meat and fresh herbs, making it perfect for a satisfying weeknight meal.

Ingredients

• 1 cup (180g) basmati rice
• 1 tbsp (12g) olive oil
• 1 (170g) medium onion, thinly sliced
• 4 (17g) garlic cloves, minced
• 2 tbsp ginger paste or minced ginger
• 1 jalapeño pepper, minced (optional)
• 2 tbsp (34g) tomato paste
• 1 lb (454g) LEAN ground beef (90-96% lean is best)
• 1/2 cup (85g) frozen peas
• 2 tbsp cilantro, chopped + more for garnish
• Spices:
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp Kashmiri red chili* (see note below)
  • 1/4 tsp garam masala

Instructions

1. Step 1: Rinse the basmati rice under cold water until the water runs clear. Add rice to a pot and cover with 3-4 cups of water. Bring to a boil and cook until the rice is al dente, about 8 minutes. Stir often to prevent sticking. Drain and set aside.
2. Step 2: While the rice cooks, heat olive oil in a heavy skillet over medium heat. Add sliced onions with a pinch of salt and turmeric (about 1/4 tsp each). Fry until golden brown, stirring occasionally, about 8 minutes.
3. Step 3: Remove half of the fried onions and set aside for garnish. To the remaining onions, add minced garlic, ginger, and jalapeño if using. Cook for 2 minutes until fragrant.
4. Step 4: Stir in tomato paste and cook for 1 minute. Add ground beef, breaking it up with a wooden spoon. Sprinkle all the spices evenly over the beef and cook, stirring occasionally, until the meat is fully browned.
5. Step 5: Pour in 1 cup of water and add frozen peas. Scrape any browned bits from the pan to deglaze. Simmer gently for 1 minute.
6. Step 6: Add the cooked rice and chopped cilantro to the skillet. Stir well to combine and taste, adjusting salt if needed.
7. Step 7: Lower the heat. Spread the reserved fried onions and extra cilantro over the rice mixture. Cover and cook on low heat for 5 minutes more to allow flavors to meld and the rice to become fluffy.

Tips & Variations

• Use Kashmiri red chili for authentic flavor and vibrant color; if unavailable, substitute with 1/4 tsp cayenne pepper for heat.
• For added texture, garnish with toasted nuts like cashews or almonds.
• Swap frozen peas for green beans or chopped carrots for variety.
• Use Greek yogurt or a squeeze of lemon to add brightness when serving.

Storage

Store leftover Beef Keema Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the rice seems dry to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Basmati rice is recommended for its fragrance and texture, but you can substitute long-grain white rice if needed. Cooking times may vary slightly.

Is this dish spicy?

The heat level can be adjusted by controlling the amount of jalapeño and red chili used. Omitting the jalapeño and reducing chili powder creates a milder dish.

Beef Keema Rice Recipe

Print Recipe

★★★★★

5 from 101 reviews

A flavorful and aromatic Beef Keema Rice recipe combining tender lean ground beef with fragrant spices, basmati rice, and fresh herbs. This one-pot dish features caramelized onions, garlic, ginger, and a blend of Indian spices simmered together for a comforting and satisfying meal, perfect for family dinners or meal prep.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Rice

• 1 cup (180g) basmati rice
• 3–4 cups water (for cooking rice)

Sauté & Meat

• 1 tbsp (12g) olive oil
• 1 (170g) medium onion, thinly sliced
• 4 (17g) garlic cloves, minced
• 2 tbsp ginger paste or minced ginger
• 1 jalapeño pepper, minced (optional)
• 2 tbsp (34g) tomato paste
• 1 lb (454g) lean ground beef (90-96% lean)
• 1/2 cup (85g) frozen peas
• 2 tbsp cilantro, chopped + more for garnish

Spices

• 1 tsp salt
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 2 tsp coriander powder
• 1 tsp Kashmiri red chili powder (or substitute 1/4 tsp cayenne pepper)
• 1/4 tsp garam masala
• Pinch of salt and turmeric (~1/4 tsp each) for frying onions

Instructions

1. Rinse and cook rice: Rinse basmati rice under cold water until the water runs clear to remove excess starch. Add rice to a pot and cover with 3-4 cups of water. Bring to a boil and cook, stirring often, until the rice is al dente, about 8 minutes. Drain and set aside.
2. Caramelize onions: Heat a heavy skillet over medium heat and add olive oil. Add the sliced onions along with a pinch of salt and turmeric (approximately 1/4 teaspoon each). Fry the onions, stirring occasionally, until golden brown, about 8 minutes. Remove half of the fried onions for garnish and set aside.
3. Sauté aromatics: To the remaining onions in the skillet, add minced garlic, ginger paste, and jalapeño if using. Cook for about 2 minutes until the raw smell disappears and ingredients release a fragrant aroma.
4. Add tomato paste: Stir in the tomato paste and cook for an additional minute to deepen its flavor.
5. Cook ground beef with spices: Crumble the lean ground beef into the skillet and sprinkle with salt, cumin, garam masala, turmeric, coriander powder, Kashmiri red chili powder, and an additional pinch of garam masala. Stir occasionally, breaking up the meat, until it is fully cooked through.
6. Simmer with peas: Pour in one cup of water and add the frozen peas. Use a wooden spoon to deglaze the pan by scraping up any browned bits stuck to the bottom. Let it simmer gently for 1 minute.
7. Combine rice and cilantro: Stir in the cooked rice and chopped cilantro. Taste and adjust salt as needed. Mix well to combine all ingredients.
8. Final steaming: Reduce heat to low. Top the rice mixture with the reserved fried onions and extra cilantro. Cover the skillet and cook on low heat for 5 minutes to allow the rice to become soft and fluffy, and for the flavors to meld.

Notes

• Use lean ground beef (90-96% lean) for the best texture and flavor balance.
• If Kashmiri red chili powder is unavailable, substitute with 1/4 teaspoon cayenne pepper but note the flavor difference.
• Adjust jalapeño quantity based on desired heat level or omit for a milder dish.
• Be careful not to overcook the rice during initial boiling to maintain fluffiness after final steaming.
• Garnishing with reserved fried onions adds a crispy texture and sweet flavor contrast.
• Can be served with yogurt or raita for a cooling accompaniment.

Keywords: Beef Keema, Keema Rice, Indian ground beef recipe, spicy rice dish, one pot meal, basmati rice with beef, easy Indian dinner, savory ground beef and rice