Ground Turkey Kheema with Forbidden Rice

Nutritious black rice is paired with a delicious ground turkey kheema featuring 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
• ½ teaspoon ground cinnamon
• ½ cup water
• ¼ teaspoon ground ginger
• 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
• ½ cup tomato sauce
• 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

Recipe Instructions

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.