Tangy Mutton Keema And Turmeric Rice Bowl Recipe

Indian cuisine · 382 calories

Tangy Mutton Keema and Turmeric Rice Bowl recipe

About this recipe

Tangy Mutton Keema and Turmeric Rice Bowl is a vibrant dish that pairs flavorful minced mutton with fragrant turmeric rice. The dish is enriched with aromatic Indian spices like garam masala and cumin, combined with fresh turmeric for a golden hue and extra health benefits. Perfectly balanced with 32g of protein and 101g of carbs, this meal is ideal for gym-goers looking for a satisfying, nutrient-packed option. Cooking this dish is an enjoyable process, from the sizzling of spices to the tender mutton simmering in a tangy tomato base. Serve this hearty meal at lunch to keep energy levels stable throughout the day, making it a crowd-pleaser for family meals or post-workout recovery.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 500 g Delichic Frozen Mutton Keema (Mince)
  • 20 g Turmeric Powder
  • 500 ml Oil (For Frying)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • medium Chilli Green Long
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 10 minutes.
  2. 2. Heat 10 ml of vegetable oil in a pan, add cumin seeds and let them splutter.
  3. 3. Add freshly grated turmeric and sauté for 30 seconds till aromatic.
  4. 4. Drain the rice and add it to the pan with 200 ml water and 4 g salt. Cover and cook until the rice is fluffy.
  5. 5. In a separate pan, heat 10 ml of vegetable oil and sauté chopped onions until golden brown.
  6. 6. Add ginger garlic paste and chopped green chilies; cook for 1 minute till fragrant.
  7. 7. Mix in the minced mutton and cook for 5 minutes, stirring occasionally to break up lumps.
  8. 8. Add chopped tomatoes, garam masala powder, and 4 g salt; cook until the tomatoes soften and blend with the mutton.
  9. 9. Pour 100 ml water into the mutton mixture, cover, and simmer for 10 minutes until the keema is cooked through.
  10. 10. Fluff the turmeric rice and serve it in bowls, topped with the tangy mutton keema.