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SPICY INDIAN MINCE AND RICE

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

Nutritions

Nutrition Facts
SPICY INDIAN MINCE AND RICE
Amount per Serving
Calories
550
% Daily Value*
Fat
 
20
g
31
%
Cholesterol
 
70
mg
23
%
Sodium
 
500
mg
22
%
Carbohydrates
 
60
g
20
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.

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

Instructions

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