Mutton Keema Masala With Jeera Rice Recipe

About this recipe

Mutton Keema Masala with Jeera Rice is a hearty and flavorful Indian dish that combines spiced minced mutton with aromatic rice infused with cumin seeds. This protein-rich meal is perfect for lunch, offering a satisfying and balanced combination of nutrients. The keema is cooked with a blend of traditional Indian spices, creating a dish that bursts with flavor and warmth. The jeera rice complements the keema beautifully, adding a subtle nuttiness and fragrance. This recipe is ideal for gym prep or batch cooking, making it a convenient choice for those seeking a nutritious and delicious meal. Whether you're enjoying it fresh or reheating it later, it's sure to be a crowd-pleaser.

Ingredients

• 200 g Nandus Mutton Mince
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice under cold water until the water runs clear and soak it for 20 minutes.
2. 2. Heat a large pan and add vegetable oil. Once hot, add cumin seeds and let them sizzle for 30 seconds.
3. 3. Add finely chopped onion and sauté until golden brown, around 5 minutes.
4. 4. Add minced garlic, ginger, and green chili. Cook for 2 minutes until aromatic.
5. 5. Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes break down and the spices are fragrant.
6. 6. Add the minced mutton to the pan and cook on medium heat, stirring occasionally, until browned, about 10 minutes.
7. 7. Pour in water and bring to a simmer. Cover and cook for 15 minutes until the mutton keema is tender and the flavors blend.
8. 8. In a separate pot, boil water and add soaked rice along with a pinch of salt. Cook the rice until tender, about 10 minutes.
9. 9. Drain the rice and keep it aside. Heat vegetable oil in the same pot, add cumin seeds, and sauté for 30 seconds.
10. 10. Add the cooked rice to the pot and gently mix with the cumin seeds to infuse the flavors.
11. 11. Garnish the mutton keema with freshly chopped coriander leaves and serve alongside the jeera rice.