Description

This hearty Beef Keema Rice Bowl recipe features spiced ground beef cooked with aromatic Indian spices, tender peas, and a touch of tangy yogurt, all served over fluffy rice. Perfect for a comforting and flavorful weeknight dinner, this dish combines the richness of ground beef with vibrant spices for a delicious and satisfying meal.

Ingredients

Scale

Beef Mixture

1 kg ground beef, 85% lean
1 medium onion, finely diced
A few fresh chilis, finely diced
2 tbsps garlic paste
2 tbsps ginger paste
1 tbsp tomato paste
2 tbsps plain yogurt
2 tsps salt
2 tsps Garam Masala
2 tsps Kashmiri lal chili powder
2 tsps turmeric powder
2 tsps cumin powder
2 tsps coriander powder
1 kg frozen peas

Serving

Cooked rice (quantity as desired to serve 7)

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Instructions

Prepare the Spice Mix and Rice: Finely dice the onion and fresh chilis. Also, begin cooking the rice according to your preferred method so it will be ready when the keema is done.
Sauté Aromatics: Heat a skillet over high heat. Add the diced onion and fresh chili and sauté until they become fragrant and slightly softened, about 2-3 minutes.
Brown the Ground Beef: Add the ground beef to the skillet, breaking it up with a spoon, and cook until it is well browned and no longer pink, approximately 5-7 minutes.
Add Pastes and Spices: Make a well in the center of the skillet. Add the garlic paste, ginger paste, tomato paste, and the prepared spice mix (salt, garam masala, Kashmiri lal chili, turmeric, cumin, coriander). Sauté everything together until the mixture becomes fragrant, about 2-3 minutes.
Incorporate Peas and Simmer: Add the frozen peas to the skillet and mix thoroughly. Pour in a splash of water to help combine the ingredients and bring the mixture to a gentle simmer.
Cook Covered: Cover the skillet with a lid and let it simmer for about 10 minutes, until the peas are heated through and the flavors meld together.
Finish with Yogurt and Serve: Stir the plain yogurt into the beef and pea mixture to add creaminess and tang. Serve the keema hot over cooked rice for a complete meal.

Notes

Use 85% lean ground beef to ensure the mixture has enough fat for flavor but not overly greasy.
Adjust the number of fresh chilis to your preferred spice level.
If you want a milder dish, reduce or omit the Kashmiri lal chili powder.
The yogurt adds a nice creaminess; you can substitute with Greek yogurt if preferred.
Leftover keema can be refrigerated up to 3 days or frozen for longer storage.
Serve with chopped fresh cilantro or a squeeze of lime for extra freshness.