From craving to table
Instructions
- 1
Rinse the basmati rice until the water runs clear. In a medium pot, combine rice, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and water is absorbed. Fluff with a fork and set aside.
- 2
Heat vegetable oil in a large skillet over medium heat. Add onions and sauté until golden brown, about 6-8 minutes.
- 3
Add garlic and ginger, and sauté for 1 minute until fragrant.
- 4
Add ground turkey and cook, breaking it up with a spoon, until no longer pink.
- 5
Mix in cumin, coriander, garam masala, turmeric, chili powder, and 1 teaspoon salt. Cook for 2 minutes to toast the spices.
- 6
Add diced tomato and cook until softened, about 4 minutes.
- 7
Stir in Greek yogurt and peas. Simmer for 5 minutes until the mixture thickens and peas are heated through.
- 8
Taste and adjust salt or spice if needed.
- 9
To serve, divide cooked rice among bowls. Top with the turkey keema masala. Garnish with fresh cilantro and serve with lemon wedges.