This beef & bacon upma combines the savory richness of beef and bacon with the lightness of semolina and a hint of traditional Indian spices.
This dish is a delightful recipe that’s ready in just 30 minutes and ideal for weekends when you want to treat yourself.
Step by Step Video Instructions
- Ground Beef: Provides a hearty, meaty component. You can use lean ground beef for a healthier option and 20% fat for a richer Upma.
- Bacon (Streaky or Regular): Provides richness and texture. Smoked bacon can be used for an extra smoky flavor, but any type works well.
- Semolina (Rawa): The key ingredient for upma. You can typically find semolina in the flour section in most grocery stores.
- Ginger: Fresh, minced ginger is recommended for its vibrant flavor. Pre-minced ginger from a jar is a convenient alternative, though it may have a milder taste.
- Red Onion: Provides a mild sweetness. I used red onions, but you can also use yellow onions as a substitute if needed.
- Green Chillies: Add heat to the dish. Deseed for less spice or include seeds for more heat, depending on your preference.
- Curry Leaves: These bring a unique aroma and flavor, usually found in the grocery store’s spice section.
- Cashew Nuts: Provide crunch and a nutty flavor. Almonds or peanuts are suitable substitutes.
- Mustard Seeds: A key spice in Indian cooking, adding a sharp flavor
- Chana Dal (Split Black Gram) and Urad Dal (Split Black Lentils): Both add a crunchy texture and a nutty flavor. Look for them in Indian markets or international aisles of grocery stores.
- Water: Used to cook the semolina and adjust the upma’s consistency. The amount can be varied for the desired thickness.
- Lime: Balances the flavors in the recipe while adding a fresh note.
- Fresh Coriander: For garnish, adding freshness and color.
Toasting the Spices: The key to unlocking the flavors of mustard seeds is frying them until they start to crackle. This is a sign that they are releasing their aromatic oils and flavors.
Achieving the Right Moisture Level in Upma: For the perfect upma consistency, start with the recommended amount of water. If the upma seems too dry, gradually add more water until you achieve the desired moistness. Conversely, if it’s too moist, continue cooking it uncovered to allow some of the water to evaporate.
Salt Seasoning: Since the bacon is already salty and we add salt to the beef while browning, it’s important to be conservative with additional seasoning. It’s much easier to taste and add more salt later if needed, rather than trying to balance an overly salty dish.
Storage and Leftovers
Storing Leftovers: If you find yourself with leftover beef and bacon upma, it can be easily stored in the refrigerator. Place the cooled upma in an airtight container and refrigerate. It should stay fresh and tasty for up to 2-3 days.
Reheating: When you’re ready to enjoy the upma again, the easiest way to reheat it is in a microwave. Mix in a little water if needed into the upma before heating to keep it moist. Then reheat for 2 to 3 minutes, stirring halfway through to ensure even warming.
More Recipes You May Like:
- Keto Upma
- Keto Omelet (Indian Style)
- Keto Poha (Indian Breakfast Dish)
- Indian Ground Beef Recipe (Kheema Pav)
- Aloo Bhaji (Indian Spiced Potatoes)
Beef and Bacon Upma
- 1 Cup Semolina Rawa (180 grams)
- 250 g Ground Beef
- 60 g Red Onion finely chopped
- 10 g Ginger minced
- 70 g Bacon preferably streaky
- 2 Green Chillies de-seeded and chopped
- 25 g Small Curry Leaves
- 30 g Cashew Nuts
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal Black Gram Split
- 1 tsp Urad Dal Split Chickpea Lentils
- Salt to taste
- 3 Cups Water (700 ml)
- Lime for squeezing
- Fresh Coriander for garnish
- Begin by roasting the semolina. In a large sauté pan over medium heat, roast the semolina until it turns a golden-brown hue, stirring occasionally. Once done, set it aside.
- In a separate large deep saute or Karai over medium heat, cook the bacon until it’s crispy. Remove the bacon and set aside, keeping the bacon fat in the pan.
- In the bacon fat, fry the mustard seeds, chana dal, and urad dal for about 10 seconds. Then, add the minced ginger, chopped chillies, curry leaves, and cashews. Sauté for another 30 seconds.
- Add the chopped onions to the pan, mixing well. Sauté until the onions start to soften.
- Add the minced beef to the pan, season with salt, and cook until browned, ensuring to break up any large clumps.
- Pour in the water, add salt to taste, and bring the mixture to a gentle simmer.
- Once simmering, stir in the roasted semolina. Cover the pan and cook for 3-4 minutes. Adjust the texture of the upma as needed by adding more water or cooking it a bit longer.
- Finish by mixing in a squeeze of lime juice, streaky bacon and some fresh coriander.
- Serve hot and enjoy your beef & bacon upma.