We love keema peas and basmati rice, so we decided to try this one-pot recipe: https://cooking.nytimes.com/recipes/1026138-one-pot-spiced-turkey-and-rice?smid=ck-recipe-iOS-share This was delicious.
Our modifications: first, in response to comments to the NYT recipes, we doubled the wet aromatics (6 garlic cloves, 2 inches frozen ginger, and 1/2 jalapeño pepper, seeded), which we minced together in a handheld food processor. We also doubled the dry spices (1 Tbsp garam masala, 1/2 tsp ground cinnamon, 1/2 tsp kashmiri red pepper powder, and 1/2 tsp salt). We kept the remaining ingredients (turkey, basmati rice, and tomato paste) the same as in the original recipe.
Second, we reduced the water to 2 cups (instead of 2.5 cups), which still left the final dish tender and slightly moist.
Third, after folding in 1 cup peas, we covered and simmered for 4 mins. Upon serving, we garnished with fresh cilantro. We enjoyed this with pickled lemon (Priya brand). (Feb. 2026)
Cooking Adventures 