Ground Turkey Kheema with Forbidden Rice

This ground turkey kheema with forbidden rice recipe features potatoes, peas, and tomato cooked in a tomato-based sauce flavored with Indian spices.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 506 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with coriander, cumin, ground chile, turmeric, garam masala, 1 teaspoon cinnamon, salt, and black pepper; stir until evenly distributed.

Step 2

Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low; cover and 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. Add rice; sauté for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low; simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Season with 1/2 teaspoon cinnamon, cloves, salt, and black pepper; stir until evenly distributed.