Ingredients
-
1 1/2 Cup Basmati Rice
-
1/4 LB Ground beef, Lamb or Chicken
-
3 Cubes Chicken Bouillon
-
1 Tablespoon Geramin La Brie’s Garam Masala
-
2 Tablespoons Geramin La Brie’s Cunningham Blend
-
1 Teaspoon Turmeric
-
2 Stalks diced fine or ½ cup of diced celery Celery
-
3 Tablespoons (1 TBsp. if dried parsley) Fresh Parsley
-
1 Tablespoon finely minced or ½ TBsp of garlic powder Garlic
-
2 Tablespoons finely minced or 1 tablespoon dried ginger powder Ginger Root
-
1 Medium size diced Onion
-
1 Tablespoon Lime Juice Concentrate
Directions
Sautee diced onion along with garlic and ginger for about 2 minutes on medium heat till onion turns translucent in a Hammers stahl 12 “ fry pan with cover. . Add the diced celery and dried parsley and stir for a minute. Then add turmeric, garam masala, Cunningham blend , parsley, and the ground meat and bouillon and sauté all ingredients for about a minute and add the a lid and let the meat cook for another 3-4 minutes . Cook Rice separately in 3 and ½ cups of water. Add the Rice into the pan – in Cover and stir in between, add lemon juice before turning the stove off. Accompany Kheema Rice with Tomato Salad.
Knowledge Sutra
Recent genetic evidence shows that all forms of Asian rice, both indi ca and japonica, come from a single domestication event that occurred 8,200–13,500 years ago in the Pearl River valley region of China.
In China, extensive archeological evidence points to the middle Yangtze and upper Huai rivers as the two earliest places of O. sativa cultivation in the country. Rice and farming implements dating back at least 8,000 years have been found. Cultivation spread down these rivers over the following 2,000 years.
