Foodedo recipe

Turkey Keema Pilau with Peas and Spinach

Name: Turkey Keema Pilau with Peas and Spinach
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 brown onions (medium, finely diced); 1 red pepper (deseeded and diced small); 3 garlic (finely grated or crushed); 20 g fresh ginger (peeled and finely grated); 1 tsp cumin seeds; 2 tsp ground coriander; 1 / 2 tsp ground turmeric; 1 / 2 tsp mild chilli powder; 500 g turkey mince (5% to 7% fat works well); 3 / 4 tsp fine salt (plus more only if needed); to taste black pepper; 2 tbsp tomato purée; 300 g basmati rice (rinsed well until the water runs mostly clear); 1 chicken stock cube; 650 ml boiling water (for making the stock); 160 g frozen peas; 120 g baby spinach; 1 tsp garam masala; 1 lemon (half juiced, half cut into wedges); 15 g fresh coriander (roughly chopped)

Serves 4

55 min

Quantities are kept as written by the author.

A one-pan, Indian-inspired turkey mince and basmati rice pilau with peas, spinach and lemon for a practical weeknight dinner.

Ingredients

21 items

1 tbsprapeseed oil
2brown onionsmedium, finely diced
1red pepperdeseeded and diced small
3garlicfinely grated or crushed
20 gfresh gingerpeeled and finely grated
1 tspcumin seeds
2 tspground coriander
1 / 2 tspground turmeric
1 / 2 tspmild chilli powder
500 gturkey mince5% to 7% fat works well
3 / 4 tspfine saltplus more only if needed
to tasteblack pepper
2 tbsptomato purée
300 gbasmati ricerinsed well until the water runs mostly clear
1chicken stock cube
650 mlboiling waterfor making the stock
160 gfrozen peas
120 gbaby spinach
1 tspgaram masala
1lemonhalf juiced, half cut into wedges
15 gfresh corianderroughly chopped

Recipe notes (2)

Note: Basmati brands vary a little. If the rice is still slightly firm after the first check, re-cover and cook for a few more minutes on low, then rest again off the heat until tender.
Note: This is mildly spiced. Add extra chilli at the table if you want more heat.

Method

9 steps

Step 1. Prepare everything before you start. Finely dice the onions and red pepper, grate the garlic and ginger, chop the coriander, juice half the lemon and cut the rest into wedges. Crumble the stock cube into a jug and pour over the 650 ml boiling water. Keep the raw turkey mince and its packaging away from the rice, lemon and coriander, wash your hands after handling it, and do not wash raw poultry.
Step 2. Heat the rapeseed oil in a large deep frying pan, sauté pan or shallow casserole with a tight-fitting lid, about 28 cm wide, over medium heat. Add the onions, red pepper and 1/4 tsp salt. Cook for 8 to 10 minutes, stirring regularly, until softened and the onions are lightly golden.
Step 3. Add the garlic, ginger, cumin seeds, ground coriander, turmeric and chilli powder. Stir for 1 minute until fragrant.
Step 4. Add the turkey mince with a good pinch of black pepper and another 1/4 tsp salt. Increase the heat to medium-high and cook for 5 to 6 minutes, breaking the mince up well with a wooden spoon, until there are no large clumps and the meat has lost its raw appearance.
Step 5. Stir in the tomato purée and cook for 1 minute. Add the rinsed basmati rice and stir for 1 minute so the grains are coated in the spiced mixture.
Step 6. Pour in the hot stock and scrape the bottom of the pan to lift any stuck bits. Stir in the frozen peas and bring to the boil. Once boiling, cover with the lid, turn the heat to low and cook for 15 to 18 minutes, until the rice is tender and most of the liquid has been absorbed.
Step 7. Take the pan off the heat. Scatter the spinach over the top, cover again and leave for 5 minutes so the rice finishes steaming and the spinach wilts.
Step 8. Uncover and gently fold the spinach through with the garam masala, chopped coriander and the lemon juice. Before serving, check the turkey is cooked through by probing the centre of the pilau or a compact spoonful taken from the middle of the pan: it should read 75°C for 30 seconds, or 70°C for 2 minutes. Taste only after this check, then add more salt or black pepper if needed.
Step 9. Loosen the rice with a fork, divide between bowls or plates and serve with the lemon wedges alongside.