Ground Turkey Kheema with Forbidden Rice

Name: Ground Turkey Kheema with Forbidden Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 4

Cost: $19.83 /serving

Author : Brian

Ground Turkey Kheema with Forbidden Rice

Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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