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Ground Turkey Kheema with Forbidden Rice

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Ground Turkey Kheema with Forbidden Rice

Directions

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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
  • Methods :

  • 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.
  • 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.
  • 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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