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Overhead view of a savory Korean Ground Beef Bowl served with rice, a fried egg, and sliced cucumbers.

Spicy Indian-Style Beef Keema Rice Bowls

A flavorful and quick-to-prepare meal featuring spiced ground beef keema served over fluffy basmati rice, topped with fresh herbs and a fried egg. Perfect for a weeknight dinner!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Fusion, Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Basmati Rice
  • 2 cups basmati rice rinsed
  • 3 cups water
  • 1/2 tsp salt
  • 1 tbsp unsalted butter or oil
For the Beef Keema
  • 1 tbsp vegetable oil
  • 1.5 lbs ground beef 80/20 lean
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 large tomato finely diced (or 1/2 cup canned diced tomatoes)
  • 1/2 cup frozen peas
  • 1/2 cup beef broth or water
  • 1 tbsp tomato paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp turmeric powder
  • 1/4 tsp cayenne pepper or to taste
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
For Garnish & Serving (Optional)
  • 4 large eggs fried or soft-boiled
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • 1/4 cup plain yogurt or raita
  • Green chilies sliced, for extra heat

Equipment

  • Large Skillet or Dutch Oven
  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small Frying Pan (optional, for eggs)

Method
 

Prepare the Basmati Rice
  1. Rinse basmati rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.
  3. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.
  4. Remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork and stir in butter or oil. Set aside.
Cook the Beef Keema
  1. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
  2. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Add the diced tomato, tomato paste, garam masala, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, until the spices are fragrant and the tomato softens slightly.
  5. Pour in the beef broth (or water) and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Stir in the frozen peas and cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed.
Assemble the Bowls
  1. Divide the fluffy basmati rice evenly among four serving bowls.
  2. Spoon a generous portion of the beef keema over the rice in each bowl.
  3. If desired, fry or soft-boil eggs according to your preference and place one on top of each keema bowl.
  4. Garnish with fresh chopped cilantro, a lime wedge, and sliced green chilies if using. Serve with a dollop of plain yogurt or raita on the side.

Notes

• **Storage**: Leftover keema and rice can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• **Vegetable Boost**: Feel free to add other diced vegetables to the keema, such as bell peppers, carrots, or potatoes, along with the onions. Adjust cooking time accordingly.
• **Spice Level**: Adjust the amount of cayenne pepper to suit your preferred spice level. For a milder version, omit it.
• **Serving Suggestion**: A simple cucumber and tomato salad pairs wonderfully with these bowls.