Creamy Spiced Keema Curry Over Rice

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Creamy Spiced Keema Curry Over Rice

Introduction:

Creamy Spiced Keema Curry is a rich and hearty South Asian dish made from ground meat (usually beef or lamb), aromatic spices, and a velvety tomato-cream sauce. Served over warm, fluffy basmati rice, this meal is both comforting and satisfying. Keema, which means “minced meat” in Hindi/Urdu, is popular across India, Pakistan, and Bangladesh and is celebrated for its deep flavor and versatility. This version adds a luxurious creamy twist, making it an irresistible fusion of spice and smoothness.

Origin:

Keema has Mughal roots and was historically served in royal kitchens, often stuffed in pastries or parathas. Over time, it evolved into a common household dish in South Asian cuisine, especially as a quick, protein-packed option. While traditional keema is dry or semi-dry, this creamy variation is inspired by Northern Indian and Pakistani curry gravies, making it perfect for serving over rice.

Ingredients:

For the Keema Curry:

  • 2 tbsp neutral oil (vegetable or canola)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1–2 green chilies, finely chopped (adjust to spice level)
  • 1 lb (450g) ground beef, lamb, or chicken
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp paprika or Kashmiri chili powder (for color)
  • Salt to taste (start with 1 tsp)
  • 1 cup tomato puree or crushed tomatoes
  • 1/2 cup plain Greek yogurt or heavy cream (for creaminess)
  • 1/4 cup water (adjust for consistency)
  • 1/2 cup frozen peas (optional)
  • Fresh chopped cilantro for garnish

For the Rice:

  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1/2 tsp salt
  • 1 tbsp ghee or butter (optional)

Optional Add-Ins:

  • 1/2 tsp red chili flakes (for extra heat)
  • 1/2 tsp sugar (to balance acidity of tomatoes)
  • 1 tbsp lemon juice or vinegar (for brightness)
  • 1 bay leaf or 1/2 tsp whole cumin seeds (for aromatic rice)
  • 1 boiled potato, diced and added with the peas

Instructions:

Step 1: Prepare the Rice

  1. Rinse the basmati rice in cold water 2–3 times until the water runs clear.
  2. In a medium pot, bring 3 cups of water to a boil.
  3. Add the rice, salt, and ghee or butter (if using). Cover, reduce heat to low, and cook for 15 minutes, or until the water is absorbed.
  4. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 2: Cook the Keema

  1. Heat oil in a deep skillet or saucepan over medium heat.
  2. Add the chopped onion and sauté for 6–8 minutes until golden brown.
  3. Add garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant.
  4. Add the ground meat and break it apart with a spoon. Cook until browned and fully cooked (about 8–10 minutes).
  5. Add cumin, coriander, turmeric, paprika, and salt. Mix well and let the spices toast for 1–2 minutes.
  6. Stir in the tomato puree and cook for 5 minutes until the oil begins to separate.
  7. Lower the heat and stir in the yogurt or cream slowly, making sure it doesn’t curdle. Simmer for 5–7 minutes, stirring occasionally.
  8. Add 1/4 cup water to loosen the sauce if needed. Add peas and cook for another 5 minutes until tender.
  9. Sprinkle in garam masala and mix well. Taste and adjust salt and spice.

Step 3: Assemble

  • Spoon the hot rice onto plates or bowls.
  • Ladle the creamy keema curry over the rice.
  • Garnish with chopped cilantro and a squeeze of lemon juice if desired.

Tips for Success:

  • Use full-fat yogurt or cream to prevent curdling and give the sauce a rich finish.
  • Browning the onions well is crucial for deep flavor.
  • If you’re using lean meat, you may need a bit more oil for richness.
  • To make it dairy-free, use coconut cream or cashew cream instead of dairy.
  • For even more depth, stir in a spoonful of butter or ghee at the end.

Serving Recommendations:

  • Pair with naan or roti alongside the rice for a heartier meal.
  • Serve with a side of cucumber raita or pickled onions to balance the richness.
  • A side of spicy mango chutney or achar (pickle) enhances the flavor.

Nutrition Information

(Per Serving – based on 4 servings with rice)

:

  • Calories: 520–580 kcal
  • Protein: 28–32g
  • Carbohydrates: 42–48g
  • Fat: 28–32g
  • Saturated Fat: 10–12g
  • Fiber: 3–4g
  • Sodium: 600–700mg
    (Will vary based on meat choice, cream or yogurt used, and add-ins.)

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