Turkey Keema & Rice

• Basmati Rice(280 g)
• Ground turkey(500 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Tomato(2)
• Peas(150 g)
• Tomato paste(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Garam Masala(2 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional
• Lemon(1)optional

Method

1. 1

   Rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, grate {Ginger}, and dice {Tomato}.

   ~12 min

2. 2

   Add {Basmati Rice} to a saucepan with 560ml water and 1/2 tsp of the {Salt}. Bring to a boil, cover, reduce to low, and cook for 12 minutes.

   ~12 min

3. 3

   Meanwhile, heat {Vegetable oil} in a large skillet over medium heat. Cook {Onion} for 5 minutes until softened, then stir in {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Paprika}, and half the {Garam Masala} for 1 minute until fragrant.

   ~6 min

4. 4

   Add {Ground turkey} and cook for 5 minutes, breaking it into small irregular pieces. Stir in {Tomato paste}, {Tomato}, remaining {Salt}, and {Black pepper}. Cook for 2 minutes until the tomatoes start to soften.

   ~7 min

5. 5

   Pour in 120ml water, add {Peas}, cover loosely, and simmer for 8 minutes until the turkey is cooked through and the sauce is thick. Stir in the remaining {Garam Masala}.

   ~8 min

6. 6

   Fluff the rice and serve topped with the turkey keema. Finish with {Fresh cilantro} and wedges of {Lemon} for squeezing, if using.

   ~2 min