Beef & Semolina Recipe- Authentic Indian Keema Upma with Spices

Last Updated on 2 months by Neha Deshmukh

Beef & Semolina Recipe – Authentic Indian Keema Upma with Spices

Introduction

Okay, let’s be real – finding incredible beef recipes in Indian cuisine can sometimes feel like searching for a hidden treasure! While chicken and lamb often steal the spotlight, beef holds a special place in many regional dishes, and this Beef & Semolina Upma (Keema Upma) is a prime example. I first stumbled upon this recipe through my grandmother, and it quickly became a family favorite. It’s a wonderfully comforting dish, packed with flavour, and surprisingly easy to make. Trust me, you need this in your life!

Why You’ll Love This Recipe

This isn’t your average upma. The combination of tender, spiced beef with the light, fluffy semolina is just… chef’s kiss. It’s a complete meal in one pot, perfect for a hearty breakfast, a satisfying lunch, or even a quick dinner. Plus, the aromatic spices will fill your kitchen with the most incredible scent. It’s a little different, a little special, and totally delicious.

Ingredients

Here’s what you’ll need to create this magic:

• 1 tbsp oil
• 1 large onion, sliced
• 2 green chillies, minced
• 1 heaped tsp ginger garlic paste
• 1 large tomato, chopped
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp coriander powder
• 400 gm boneless beef, cut into small pieces
• 1 tbsp ghee
• 1 tsp mustard seeds
• 1 green chilli, minced
• 2 sprigs curry leaves
• 1 inch pc ginger, grated
• 1 small onion, sliced
• 2 cups semolina (rava/sooji)
• 3 cups HOT water
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Using beef in Indian cooking isn’t as common as other meats, but it’s incredibly popular in regions like Kerala and parts of North India. Keema Upma itself has variations across South India – some use mutton, others chicken, and even vegetarian versions are common.

Now, about that semolina… using hot water is absolutely crucial. It helps the semolina bloom and creates that lovely, fluffy texture. Don’t skip this step! And finally, the spices. Feel free to adjust them to your liking – I’ll give you some options later on. The blend of turmeric, chilli, and coriander is classic, but you can always add a pinch of cumin or garam masala for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the sliced onion, minced green chillies, ginger garlic paste, and chopped tomato. Add a pinch of salt – this helps the onions soften. Sauté until everything is wilted and fragrant, about 5-7 minutes.
2. Now, add the turmeric powder, red chilli powder, coriander powder, and the beef pieces. Add another pinch of salt. Give it a good mix to coat the beef with the spices. Pressure cook for 1-2 whistles. Once done, let the pressure release naturally. This is important – don’t force it!
3. While the beef is cooking, let’s prepare the tempering. In a separate saucepan, heat the ghee. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
4. Add the minced green chilli, curry leaves, grated ginger, and sliced small onion to the ghee. Sauté until the onion is golden brown and fragrant.
5. Add the semolina to the saucepan and roast it until it’s lightly aromatic. Be careful not to burn it! This usually takes about 3-5 minutes.
6. Carefully pour in the hot water, adjust the salt to taste, and bring the mixture to a boil. Once boiling, cover the saucepan and simmer for about 5 minutes, or until the semolina has absorbed most of the water.
7. Now for the grand finale! Mix the cooked beef (along with any stock from the pressure cooker) into the semolina. Sprinkle with garam masala and cook for another 5 minutes, stirring occasionally, until all the liquid is absorbed and everything is well combined.
8. Garnish generously with fresh coriander leaves and serve warm.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re doubling the recipe, cook the beef in batches.
• Roasting the semolina is key to preventing a sticky upma.
• Taste and adjust the seasoning throughout the cooking process.
• If the upma seems too dry, add a splash of hot water.

Variations

• My friend, Priya, loves adding a handful of peas to her Keema Upma. It adds a lovely sweetness and texture.
• For a richer flavour, use coconut oil instead of regular oil.
• My family often adds a squeeze of lemon juice at the end for a bit of brightness.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil. You can also add a tablespoon of nutritional yeast for a cheesy flavour.

Gluten-Free Adaptation

This recipe is naturally gluten-free as long as you ensure your semolina (rava/sooji) is certified gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ¼ tsp and omit the green chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of red chilli powder and use 3-4 green chillies.

Festival Adaptations

While traditionally not a fasting food, you could adapt this for Navratri or Diwali by using sabudana (sago) instead of semolina. It will change the texture, but still be a delicious and festive treat!

Serving Suggestions

This Beef & Semolina Upma is fantastic on its own, but it also pairs well with a side of raita (yogurt dip) or a simple salad. A cup of chai is the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What cut of beef is best for Keema Upma? I recommend using a tougher cut like chuck or round, as it becomes incredibly tender during pressure cooking.
• Can I make this recipe ahead of time? You can cook the beef portion ahead of time and store it in the refrigerator. Then, simply finish the upma when you’re ready to serve.
• How do I adjust the consistency of the Upma? If it’s too thick, add a splash of hot water. If it’s too thin, cook for a few more minutes, stirring constantly.
• What is the role of ghee in this recipe, and can I substitute it? Ghee adds a lovely richness and flavour. You can substitute it with oil, but the flavour won’t be quite the same.
• Can I use a different type of grain instead of semolina? While semolina is traditional, you could experiment with quinoa or broken wheat (dalia), but the texture will be different.