Joined in 2023 
82 
63 About this deal
Rice - I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together.
God's own 'chukkuvellam' ". The Hindu. Kochi. 11 August 2003. Archived from the original on 5 April 2004 . Retrieved 4 July 2013. The Hindu, Metro Plus Kochi Scaling: As-is this recipe serves 2. It can easily be doubled or tripled. Cooled leftover ghee rice will keep well in a sealed container for up to 1 day in the refrigerator. Keema rice is a minced meat rice recipe using lamb mince. It is a very popular recipe enjoyed in India for its aromatic and rich flavours. Keema, or qeema in southern parts of Asia, is translated to ground meat. On the Indian subcontinent, keema is used for multiple curry dishes and samosa fillings. However, it's not uncommon to find lamb keema seekh kebabs on skewers. Julie (17 April 2013). "Biriyani Chammanthi (chutney) | Green Chammanthi". erivumpuliyumm.com/. Julie . Retrieved 18 July 2013.Planning to unwind with a chilled drink and a book after a long, tiring day? This prawn fry will be your perfect accompaniment. It’ll be ready in no time, and you get the rest of the evening to yourself. Salt - I only add salt to the mince layer here and that may seem odd but it works fine. The salt from the Keema layer is enough for the pot of Keema Rice and the layers are mixed together when eaten. Switch on your instant pot to sauté (medium heat) and add the other half of the cooking oil and the remaining sliced onions. Sauté the onions to a reddish-brown doneness, then add the mince. Cook for five minutes, then add the wet masala prepared earlier followed by the biryani masala (I used Shan, a popular Pakistani brand). Cook for ten minutes, then cancel sauté. Switch to pressure cooking mode, add half a cup of water to the mince and cook for five minutes with pressure release after five minutes. If the mince still has some liquid, dry it on sauté mode again. Cooked keema Ghee: Make the dish with desi ghee or a good brand or homemade ghee for the best taste, flavor and aroma in the dish. Adjust the spiciness - Add more or reduce the green chilli and chilli powder amount according to your preference.
Once hot, add the sliced Onions. Cook covered on low for at least 25 - 30 minutes until a deep golden brown. (At this stage if you do not have pre fried onions for the in-between layers, fry extra onions and set aside). Layer the rice pot - Add one layer of Keema, some fried onions, Rice and Masoor Dal and continue with layers until everything is used up. Add more fried onions on top, pour over the saffron milk and dot over some ghee. Some people like to colour the rice at the top, which looks lovely but I always forget! Ghee rice is a flavorful rice dish that can be served with any spicy curry to make every occasion special. This ghee rice preparation is very simple and easy to make for special occasions like family gatherings or parties. Keema rice can easily be prepared with leftover lamb mince, which not only saves money but helps you to be more environmentally friendly as well. This keema recipe makes an excellent side dish to luscious and creamy Indian curries. Serve it with a traditional cucumber raita recipe to offer more variation in terms of texture. Indulge yourself in this vibrant Indian rice dish and don't hesitate to spice it up with some fresh chillies. Sunflower Oil can also be used in adequate proportions to reduce the usage of Dalda/ Vanaspati, as a good health choice; however Dalda/ Vanaspati cannot be completely avoided.
Rice Varieties in Kerala
Logan, William (2010). A collection of treaties, engagements and other papers of importance relating to British affairs in Malabar. Nabu Press. ISBN 978-1175082701. Its subtle floral undertones complement the spices and ingredients used in traditional Indian recipes, creating a harmonious blend of flavors. Caramelising onions- means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don't burn. If your onion haven't coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until they are a deep golden brown. Spices: Use fresh spices which are in their shelf life. Do not use spices which have become rancid or stale. This post mentions the way I prepare a Kerala style Nei Choru at my home. The recipe is very easy, no hassles or fanciness attached to it, yet is able to take your simple everyday meal to a different level.
Great Deal 
New Comment