How to Make Ground Turkey Kheema with Forbidden Rice - A Step-by-Step Guide

Welcome to this delectable recipe for Ground Turkey Kheema with Forbidden Rice! This dish is a fusion of Indian and Asian flavors, creating a unique and flavorful meal that is perfect for any occasion. The combination of aromatic spices, lean ground turkey, and nutty forbidden rice creates a dish that is both comforting and nutritious. Whether you are a fan of Indian cuisine or simply looking to try something new, this recipe is sure to impress your taste buds.

Ground turkey is a lean...

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Ingredients

  • 3 teaspoons butter
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • ¼ 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
  • ½ cup tomato sauce
  • ½ cup water
  • 1 bay leaf
  • 1 red bell pepper, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 cup black (forbidden) rice
  • 4 cups water
  • ½ teaspoon ground cinnamon
  • 1 dash ground cloves
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    506 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 92mg
    • Sodium: 389mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 31g
    • Vitamin C: 62mg
    • Calcium: 97mg
    • Iron: 6mg
    • Potassium: 907mg