Adam Liaw’s kheema rice
More like a simple biryani, curried mince is layered with rice and fried onions for a delicious family dish.
Ingredients
4 tbsp vegetable oil
2 brown onions, 1 finely diced, 1 thinly sliced
4 cloves garlic, roughly chopped
2cm ginger, peeled and finely chopped
1 tsp turmeric powder
1 tsp chilli powder
2 tsp garam masala
500g lamb or beef mince
1 can diced tomatoes
½ tsp sugar
1 cup frozen peas
2 cups basmati rice
2 tbsp roughly chopped coriander
lemon wedges, to serve
Method
Step 1
Heat a medium pan over medium heat, add 2 tablespoons of the oil and diced onion and fry for a few minutes. Add the garlic and ginger and fry for another few minutes, then add chilli, turmeric and half the garam masala and mix to combine. Add the mince and fry until browned, then add the tomato
and sugar, season well with salt and pepper and bring to a simmer. Cover and cook over low-medium heat for about 20 minutes until the mince is cooked, then stir through the remaining garam masala and the peas.Step 2
While the mince is cooking, cook the rice and the remaining onion. Bring a large pot of water to the boil and salt as you would for pasta. Add the rice and simmer for about 15-20 minutes until the rice is tender. Drain in a colander.
Step 3
For the onion, heat a large frying pan over medium-high heat and add the remaining 2 tablespoons of oil. Fry the onion until browned and slightly crisp.
Step 4
Take a large pan or Dutch oven and put about a third of the meat mix into the base. Add a third of the rice on top, then repeat layers of meat and rice. Scatter the fried onion on top and place the pot on very low heat for about 10 minutes. Stir to combine, scatter with coriander and serve with lemon wedges.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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