Open Shop Sorted

Dinner recipe

Beef Keema Pea Rice Bowls with Cucumber Yoghurt

No ratings yet

Mild beef mince keema with peas, tomato, basmati rice, coriander, lime, and cooling cucumber yoghurt.

Start planningStart cookingIngredients
40 min650 kcal4 base servingsDinnerRice bowlsFamily Friendly
ContainsMilk
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: beef mince, basmati rice, frozen peas, Greek yoghurt

Dietary fit: Gluten-free

Serving tip: Keep chilli flakes on the table for adults while keeping the main keema mild for children.

Beef Keema Pea Rice Bowls with Cucumber Yoghurt plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 500g beef mince
  • 300g basmati rice
  • 250g frozen peas
  • 1 tin chopped tomatoes
  • 1 onion
  • 3 cloves garlic
  • 25g ginger
  • 1 cucumber
  • 180g Greek yoghurt
  • 20g fresh coriander
  • 1 lime
  • 1 tbsp vegetable oil
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp black pepper

You'll also need

large frying pan, saucepan, sieve, grater, knife, chopping board, small bowl

Method

Step by step

Up to 8 clear steps
  1. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 1: Prep the rice bowls.
    Step 1

    Prep the rice bowls

    Rinse the basmati rice. Finely chop the onion, grate the garlic and ginger, dice half the cucumber, grate the remaining cucumber into a small bowl, and roughly chop the coriander stalks and leaves separately.

    10 min
  2. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 2: Cook the rice.
    Step 2

    Cook the rice

    Put the rinsed rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Turn off the heat and leave covered for 5 minutes.

    17 min
  3. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 3: Brown the beef.
    Step 3

    Brown the beef

    Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the onion and coriander stalks for 4 minutes until softened, then add the beef mince, garam masala, cumin, turmeric, black pepper, and a pinch of salt. Cook for 6 to 7 minutes, breaking up the mince, until browned.

    11 min
  4. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 4: Simmer the keema.
    Step 4

    Simmer the keema

    Stir in the garlic and ginger for 1 minute, then add the chopped tomatoes and 100ml water. Simmer uncovered for 10 to 12 minutes until the sauce is thick and the beef is coated.

    13 min
  5. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 5: Add the peas.
    Step 5

    Add the peas

    Stir the frozen peas into the keema and cook for 3 to 4 minutes until hot through and bright green. Squeeze in half the lime juice, then taste before adding any extra salt.

    4 min
  6. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 6: Mix the cucumber yoghurt.
    Step 6

    Mix the cucumber yoghurt

    Squeeze the grated cucumber over the sink to remove excess water, then stir it into the Greek yoghurt with a squeeze of lime juice and half the coriander leaves.

    4 min
  7. Beef Keema Pea Rice Bowls with Cucumber Yoghurt cooking step 7: Serve the bowls.
    Step 7

    Serve the bowls

    Fluff the rice and divide it between bowls. Spoon over the beef keema, add the diced cucumber and cucumber yoghurt, then scatter with the remaining coriander leaves.

    3 min