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SPICY INDIAN MINCE AND RICE

5 from 1 vote
Ever drooled over the mouth-watering allure of Spicy Indian mince and rice? Not only is it a gastronomic delight, but it also carries with it a rich tapestry of India’s culinary heritage. Today, let’s embark on a scrumptious journey to discover the secrets behind making this dish perfectly every time. If you’ve ever pondered, “How can I make Spicy Indian mince and rice at home?”, look no further. This article is your guide to achieving that.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2
Calories: 550
Ingredients Method Notes

Ingredients
  

  • Ground beef or chicken – 1 lb about 450g
  • Basmati rice – 1 cup 240 ml
  • Onions finely chopped – 2 large
  • Tomatoes chopped – 2 medium
  • Green chilies slit – 2 (adjust according to taste)
  • Ginger-garlic paste – 1 tbsp
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Oil – 2 tbsp 30 ml
  • Fresh coriander leaves chopped – for garnish
  • Salt – to taste
  • Water – 2 cups 480 ml

Method
 

  1. Start by rinsing the basmati rice under cold water until the water runs clear. Soak it for about 20 minutes.
  2. In a large pan or skillet, heat the oil. Once hot, toss in the cumin seeds and let them splutter.
  3. Add the finely chopped onions. Sauté them until they become golden brown.
  4. Mix in the ginger-garlic paste and stir for another minute until the raw smell vanishes.
  5. Toss in the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.
  6. Stir in the ground beef or chicken. Cook until the meat turns brown, ensuring it breaks apart.
  7. Season with red chili powder, turmeric, and salt. Mix thoroughly.
  8. Drain the soaked rice and add it to the pan. Gently mix.
  9. Pour in 2 cups of water and increase the heat to bring it to a boil.
  10. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20 minutes. Ensure the rice is cooked and the water is absorbed.
  11. Fluff the Spicy Indian mince and rice gently with a fork.
  12. Garnish with fresh coriander leaves.

Notes

  • Always use Basmati rice for authentic taste and fragrance.
  • Adjust the chili according to your heat preference.
  • Using boneless chicken thighs instead of breast will give a juicier texture if opting for chicken.