Spiced Mutton Keema With Jeera Rice Recipe

About this recipe

Spiced Mutton Keema with Jeera Rice is a delightful Indian dinner that brings together tender minced mutton and fragrant cumin-infused rice. This dish is seasoned with aromatic spices like garam masala, turmeric, and red chili powder, creating a bold and savory flavor profile that’s sure to satisfy your taste buds. The preparation is quick and straightforward, making it ideal for busy weeknights. The mutton keema is cooked to perfection with onions, tomatoes, and preserved salted black beans, while the jeera rice provides the perfect fluffy, fragrant base. Packed with 22g of protein per serving, this meal is not just delicious but also nutritious, offering the energy and strength you need to power through your evening. Serve this comforting dish hot and enjoy the vibrant textures and irresistible flavors typical of Maharashtrian cuisine.

Ingredients

• 200 g Nandus Mutton Mince
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• - Ginger Powder
• 500 G Preserved Dried Salted Black Beans
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 50 g Eastern Asafoetida Powder
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Wash the rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat 1 tbsp oil in a pan and add cumin seeds, mustard seeds, and curry leaves; let them sizzle.
3. 3. Drain the rice and add it to the pan along with 400 ml water and a pinch of salt; cook until rice is fluffy.
4. 4. In another pan, heat 1 tbsp oil and sauté chopped onions until golden brown.
5. 5. Add ginger powder, preserved dried salted black beans, and Eastern Asafoetida Powder to the onions; mix well.
6. 6. Stir in chopped tomatoes and green chilies; cook until tomatoes soften and form a thick base.
7. 7. Add mutton keema and cook on medium heat until the meat changes color and releases its juices.
8. 8. Sprinkle garam masala, turmeric powder, red chili powder, and salt; mix thoroughly and cook for 10 minutes.
9. 9. Add 100 ml water to the keema mixture; simmer until the gravy thickens and the meat is fully cooked.
10. 10. Fluff the cooked rice and transfer it to a serving bowl; garnish with a few curry leaves if desired.
11. 11. Serve the spiced mutton keema over the jeera rice, ensuring the flavors blend beautifully for a hearty meal.