Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Rice (Plain, Pilau, Special, etc) => Topic started by: curryhell on November 26, 2012, 08:17 PM
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As requested, here's the recipe I use for keema rice. It tastes and looks identical to that served by one of my local BIR's / TA and is so easy to make. It's flavour is a wonderful combination of the pilau combined with the spiced flavoured oil from the keema mince.
Ingredients for one portion:
One tbsp oil
Portion of minced lamb approx the size of a billiard ball / enough to make one sheek kebab, prepared using your favourite sheek kebab recipe ( I use one very similar to Razor's - link below)
Portion of your favourite pilau rice already cooked and cooled (3/4 of a normal TA foil container or just over :D )
pinch of fresh chopped coriander to garnish
Method:
Heat pan on medium high
Add oil to pan and heat
Flatten sheek kebab mince into a flat burger and continue to flatten until it is a thin sheet. I do this between a sheet of cling film. This results in even and quick cooking of the mince
Take the sheet of mince and lay it in the pan and fry for a couple of minutes until it becomes solid and starts to release oil
Continue to cook but now start chopping / breaking up the keema into smaller and smaller pieces
Once the mince is cooked through add the portion of cooled pilau rice and fold the keema through it
Fold the rice over trying to ensure that rice is evenly coated with the flavoured oil
Cook on high temperatures stir frying until the rice is piping hot. Take care not to break up the rice grains
Garnish with a sprinkle of fresh coriander
The pilau rice recipe i use: http://www.curry-recipes.co.uk/curry/index.php?topic=6070.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6070.0)
Razors original sheek kebab recipe (minus the breadcrumbs) : http://www.curry-recipes.co.uk/curry/index.php?topic=4393.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4393.0)
(http://www.curry-recipes.co.uk/imagehost/pics/dc637c7131a72422e041bd087f56f11d.jpg) (http://www.curry-recipes.co.uk/imagehost/#dc637c7131a72422e041bd087f56f11d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/e311d0811120ee079f8a1720a93ee353.jpg) (http://www.curry-recipes.co.uk/imagehost/#e311d0811120ee079f8a1720a93ee353.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/90ef0d02b5cfcde202bc6186218c9303.jpg) (http://www.curry-recipes.co.uk/imagehost/#90ef0d02b5cfcde202bc6186218c9303.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8fe4bdb19fc6d355e0d9c2c48d5ffb84.jpg) (http://www.curry-recipes.co.uk/imagehost/#8fe4bdb19fc6d355e0d9c2c48d5ffb84.jpg)
Hope you enjoyed the curry porn and even more, the rice itself :P
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Now this i have to make, thanks for taking the time to put this up CH.
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Now this i have to make, thanks for taking the time to put this up CH.
No worries Chris. Is is so simple but oh, oh so tasty. Enjoy and let me know how you find the recipe.
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Now this i have to make, thanks for taking the time to put this up CH.
Totally agree! - trying ASAP....
Thanks
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Thanks for putting this recipe up, CH - I'll be trying it out this week! :)
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That looks sooo tasty CH. Many thanks for sharing this recipe.
I particularly like the technique for rolling out a thin sheet of keema
I'm going to put it at the top of my list of recipes to try
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Hi CH i have made Keema rice by using this method http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0)
Then just adding around 1.5 to 2 tablespoons to each portion of rice.
Try it and letme know what you think.
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Flatten sheek kebab mince into a flat burger and continue to flatten until it is a thin sheet. I do this between a sheet of cling film. This results in even and quick cooking of the mince
I'm quite intrigued by this. Why do it this way, is it just for even cooking or is it also to give a certain look to the finished meat pieces - or something else as well?
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Portion of your favourite sheek kebab mince approx the size of a billiard ball / enough to make one sheek kebab
Could you recommend a suitable mince, CH, for those of us that do not yet have a "favourite sheek kebab mince" ?
** Phil.
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Portion of your favourite sheek kebab mince approx the size of a billiard ball / enough to make one sheek kebab
Could you recommend a suitable mince, CH, for those of us that do not yet have a "favourite sheek kebab mince" ?
** Phil.
I would recommend Razor's original, tried and tested by many but without the bread crumbs, hence my link in the post ::)
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Flatten sheek kebab mince into a flat burger and continue to flatten until it is a thin sheet. I do this between a sheet of cling film. This results in even and quick cooking of the mince
I'm quite intrigued by this. Why do it this way, is it just for even cooking or is it also to give a certain look to the finished meat pieces - or something else as well?
;D ;D I have a non-stick wok and have to use plastic or wooden tools or it wouldn't be non-stick for long SS. Have you tried chopping up lumps of mince with a plastic spoon? Doing it this way cooks it more evenly, quicker and has the advantage of reducing the effort required to break up the mince into smaller pieces with my naff plastic spoon. I would dearly love to have a go at it with my chef's spoon >:( . And if i had gas, it would be a small ordinary wok i'd be using and i'd be taking no prisoners with my chef's spoon ::)
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I would recommend Razor's original, tried and tested by many but without the bread crumbs, hence my link in the post ::)
Ah, mea culpa : didn't read far enough. "Could do better if he tried", as my school reports all said . . .
** Phil.