Ground Turkey Kheema with Forbidden Rice Tasty Recipes

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Ground Turkey Kheema with Forbidden Rice

"A lighter Indian dish with no heavy cream, served with nutty, whole-grain black rice."

Ingredients :

• Ground Turkey Kheema:
• 3 teaspoons butter
• 1 large onion, minced
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 pound ground turkey
• salt and ground black pepper to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground chile pepper
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cinnamon
• 1 russet potato, diced
• 1 cup frozen peas
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 bay leaf
• 1 red bell pepper, minced
• 2 tablespoons chopped fresh cilantro
• Forbidden Rice:
• 1 tablespoon olive oil
• 1 cup black (forbidden) rice
• 4 cups water
• 1/2 teaspoon ground cinnamon
• 1 dash ground cloves
• salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

• Melt butter in a large saute pan over medium heat. Add onion and cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes more. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with salt, pepper, coriander, cumin, ground chile, turmeric, masala, and cinnamon. Stir well.
• Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low and cover. Simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
• Meanwhile, heat olive oil in a separate pan over medium-high heat. Saute rice in the hot oil for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low and simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Add cinnamon, cloves, salt, and pepper.

Notes :

• You can substitute ghee for butter if desired.
• For stickier rice, use only 2 cups water or chicken broth. Cook until all liquid is absorbed. Replace water with chicken broth if desired.

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