Keema Rice Recipe

Now, this version is the real deal. We’re talking restaurant-style keema rice – soft, fluffy basmati grains stirred through with spiced minced lamb that’s rich, aromatic, and just a little bit addictive. I am actually pretty shocked how this turned out – not only does it taste insanely good, but it requires very little ingredients and effort.

In a typical British curry house, this might appear under a few names – Keema Rice, Minced Lamb Rice, or sometimes even Special Rice if the chef’s feeling generous and throws in a few peas or bits of egg.

The secret to getting that authentic flavour is my Seekh Kebab Mix. Although there maybe slight differences between some chef’s versions of keema and seekh kebab but they are more than similar enough for both use cases.

The beauty of this dish is all in the texture. The keema has that bouncy, rich feel you only get when the mince is cooked just right – juicy, tender, and coated in those deep, clingy spices from the Seekh Kebab Mix. The rice stays light and cloudy, every grain just loose enough to pick up the flavour without clumping together. Then you hit the toasted cumin seeds – tiny, nutty bursts that crackle through the bite, cutting through the richness and keeping everything fresh.

I always try and use extra long grain basmati rice for any Indian inspired rice dish. The longer grains carry the flavour of the dish better than standard rice. It’s what you’d typically get when eating out.

I always go for extra long grain basmati when I’m making anything Indian inspired. The longer grains just hold onto the flavour better, giving you that proper restaurant-style texture where every grain stays separate but still carries all the spice and aroma.

If you’re short on time, you can cheat with cooked pouches of basmati, and it’ll still do the job, but it won’t have quite the same lightness or that fluffy finish you get from cooking it fresh.

This stuff goes with any curry you fancy – but honestly, it’s good enough to eat on its own as a main. It’s that tasty.

Key Points

• You can buy the Seekh Kebab Mix here.
• If you’re short on time, you can cheat with cooked pouches of basmati, and it’ll still do the job, but it won’t have quite the same lightness or that fluffy finish you get from cooking it fresh.
• Food colouring is optional but you won’t get that radioactive red glow without it.
• Other mince meat can be used but use lamb for best results
• For best results, leave the keema mince to marinade for at least two hours – ideally overnight. You can cook it as soon as you’ve mixed everything together but it will impact the quality of the dish.

Bright Red Restaurant Style Seekh Kebab Bundle

£9.98

Create deliciously vibrant seekh kebab just like your favourite restaurant with the Bright Red Restaurant Style Seekh Kebab Bundle

Includes:

• Seekh Kebab Mix (120g)
• Restaurant Quality Red Food Colouring (25g)

All products include a step-by-step guide on the back of the package. Alternatively, see our Seekh Kebab recipe guide.

Seekh Kebab Mix

Create restaurant style Seekh Kebab from the comfort of your own home with our Seekh Kebab Spice Blend. Simply add to your minced lamb, beef or even chicken. It’s as simple as that!

Each 120g bag contains enough spice blend for between 2kg of mince.

All products include a step-by-step guide on the back of the package. Alternatively, see our Seekh Kebab recipe guide.

408 in stock

Seekh Kebab Mix quantity

Restaurant Quality Red Food Colouring

NO LONGER AVAILA BLE FOR INDIVIDUAL PURCHASE. ONLY AVAILABLE IN SELECTED BUNDLES.

 

Red Food Colouring Pot Ingredients: Sodium chloride, tartrazine (E102) carmosine (e122), allura red (E129). Contains no animal matter. E numbers may have an adverse effect on activity and attention in children.

2953 in stock

Restaurant Quality Red Food Colouring quantity

In stock

Bright Red Restaurant Style Seekh Kebab Bundle quantity

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Keema Rice Recipe

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Prep Time 5 mins

Cook Time 25 mins

Servings 4 portions

Ingredients

  

• 200 g lamb mince
• 2.5 tbsp Matt Cooper Bites Seekh Kebab Mix
• 0.25 tsp red food colouring mixed with 1tbsp water optional
• 350 g basmati rice uncooked weight – extra long grain for best results. You can use packet rice if you are in a rush but use 1.5 times the weight of uncooked rice
• Water for boiling If you rest your finger on the top of the rice in the saucepan, the water should come up to the first knuckle
• 2 tbsp veg oil or ghee
• 1 tsp cumin seeds
• Salt to season
• Freshly chopped coriander

Instructions

 

• Add the lamb mince, seekh kebab mix and optional food colouring to a mixing bowl and thoroughly mix. Wear gloves if you are using colouring.
• Cover and leave in the fridge for 2 hours, but ideally overnight. You can skip this marinading process but it will impact the flavours.
• Add your rice to a saucepan and wash with water. Replace the water each time it looks cloudy. You want to repeat this process until the water looks clear.
• Add fresh water to the saucepan with your rice. If you rest your finger on the top of the rice in the saucepan, the water should come up to the first knuckle
• Cover the saucepan and bring the rice to a boil. Once it reaches boiling, turn the heat down to the lowest setting and simmer for. 7 minutes. Do not take the lid off!
• Turn the heat off and leave the rice to steam for 10 minutes. Do not take the lid off!
• In a frying pan, add the vegetable oil and cumin seeds and toast on a medium heat for a minute.
• Add the keema mince in small pieces. Fry off for 2-3 minutes or until the keema is cooked and the juices have released.
• Take the lid off the rice saucepan and gradually add the rice to the frying pan, stirring frequently so that the rice soaks up all the juices. Cook for 3-4 minutes, continuing to stir frequently. This is the step where you would add cooked packet rice.
• Serve with freshly chopped coriander.

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