Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, keema fried rice. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Mix the fried keema, Chinese salt and cooked rice and saute for a couple of minutes. Turn off the heat and sprinkle the.

Keema fried rice is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Keema fried rice is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook keema fried rice using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Keema fried rice:

1. Make ready 1 cup Keema
2. Get Used for shami kabab
3. Get 250 Gm basmati rice
4. Get Double water for rice
5. Make ready 1 chopped onion
6. Prepare 1 tbs coriander leaves chopped
7. Get to taste Salt
8. Take 3 tbs oil or ghee or both half half

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.

Instructions to make Keema fried rice:

1. Wash and Soak rice with double wate.
   1. Now heat oil in a pan add oil + ghee in a pan add chopped onion saute for 1 minute,add keema and saute little, add rice without water and saute it for a minute now add water and salt and cook till water dries. after first boil medium the heat and cook till done and serve with raita or tomato sauce and enjoy the delicious keema rice.
2. Now for Parantha filling add chopped onion and coriander leaves check the salt if needed now make a small ball and flatten it Now fill the filling in the centre and roll out carefully press in dry wheat powder to make for rolling Parantha make the round shape and cook till both sides golden and crispy serve with ketchup or chutney.

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. Cook the rice until tender and set aside (half open). Boil the minced meat and drain well.

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