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Blog In I Heart Food

Coconut Milk Rice with some Indian Style Keema

By Raquel Teixeira
Posted Feb 9, 2012 in Food
Before you start complaining that your waist line is growing because of my recipes, I promise you this is healthy AND tasty. Yes, there is coconut milk but it's light, and the meat is extra lean - the way to avoid adding oils, butters and creams in your recipes is by using herbs and spices to the max. That's why you see me venturing out into the world of Asian & Indian cuisine because they usually create complex flavours and that replaces the warm fuzzy feeling melted butter makes you feel.
These two recipes are simplier than simple....I know that’s not a word, but I wanted to emphasize how easy it is. Most people think cooking “other” ethnic food entails a lot of techniques or steps but it really just requires a variety of spices. So make sure you are stocked!
I don’t have many pictures of the rice because I dunno...rice looks like rice.
Coconut Milk Rice – serves approx 5 (original recipe idea from Nigella Lawson, on the Food Network)
1 ½ cups basmati rice
1 (400ml) can of light coconut milk
4 green onions, sliced (I only had red onion, but I would have preferred the green for colour)
½ tsp ground mustard or mustard seeds
3-4 cloves of garlic minced
Salt and pepper to taste (be generous with the salt)
2 cups of water
1 tbsp olive oil
(Optional: lime juice at the end of cooking)
Heat a medium sized pot to high heat.
Add the oil, garlic and onions and let them soften.
Add the basmati rice and mustard seed and stir to let toast a bit.
Season with salt and pepper.
Basmati rice cooking!
Basmati rice cooking!
Add coconut milk and water and bring to a boil. Once boiling turn down the heat to low, cover and let it cook for about 20 minutes, until all the liquid is soaked up.
Fluff with fork, add lime juice if you like and do a taste test to see if more salt is required.
Now for Indian Keema (I am sure there are numerous variations to this dish, but this is the one I tried and loved!)
1 1/2 lbs extra lean ground beef
1 yellow onion, minced
4-5 cloves of garlic, minced
2 tbsp garam masala
1 tbsp cumin
1/2 tbsp coriander
1/2 tsp tumeric
4 tsp tomato paste
3/4 cup beef broth (or a beef bouillon diluted in 3/4 water)
1-2 tbsp of olive oil
salt and pepper to taste
Heat a large skillet to medium heat. Add oil.
Add onions and garlic and let them cook for a few minutes until they soften.
Add the ground beef and brown it. Add all of the spices and mix well.
Add the tomato paste and mix er around some more.
Add the beef broth...
Cooking up some Keema
Cooking up some Keema
and turn the heat to low to let it simmer uncovered.
Watch liquid disappear!
Watch liquid disappear!
Once she sucks up all the liquid she is good and ready to be eaten.
Indian Keema
Indian Keema
Serve over the coconut milk rice!

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