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In this age of convertible cars,convertible bonds,tablets and convertible laptops, how convenient wouldn’t it be if we can convert some leftovers from the fridge into a delicious box lunch.
Keema fried rice is one such quick fix dish (try saying quick fix dish quickly ;) ) I used to pack for my kids,when they were in school. It doesn’t need any accompaniments or sides and is completely a non-drip and non-messy kind of food . Of course, it can be made fresh from scratch, but in case you are left with some cooked plain rice in your fridge and are wondering what to do with it, this is one tasty dish you can try.
Keema or Qeema is derived from the Persian word ‘Qeymeh’ which means ‘minced meat'(similar to the Turkish ‘Kiyma’ or Armenian ‘Gheymah’) Keema can be made with any meat-lamb,beef or chicken. I usually make this dish with lamb mince. But you can try it with any other meat.
In this dish the mince is fried with very less oil and is flavored with turmeric (the superfood),red chilli powder ,a spritz of lemon and fresh cilantro. Then the cooked rice is added to it ,mixed well and sauteed for a few minutes. I would normally add Chinese salt at this point if I am making this dish for grown ups but avoid it if it is for kids.
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How to cook Keema in a jiffy
Ingredients:
- 200 g minced lamb /chicken/beef
- salt to taste
- 1/2 to 1 tsp. red chilli powder
- 1/4 tsp. turmeric powder (optional)
- 1 tsp. ginger and garlic paste
- 2 tsp. juice of lemon freshly squeezed
- 1 small onion grated fine
- 1-2 tbsp. oil
Method:
- Mix the mince with salt,chilli powder,turmeric powder,ginger garlic paste and leave for half an hour.
- Put oil in a wok over medium heat.
- Toss in the onion and fry till translucent.
- Add the marinated mince and fry till cooked. Keep stirring all the while.
- Chicken takes lesser time than lamb or beef.
- Spritz the lemon juice and immediately turn off the heat.
- Your fried keema is ready.
Keema fried Rice
Ingredients:
- Fried Keema from 200 g mince
- 3 cups plain cooked rice ( preferably basmati)
- 1/4 tsp. Chinese salt (Ajinimoto)
- 1 tbsp. oil
- 2 tbsp. chopped fresh cilantro/coriander leaves
Method:
- Heat the oil in a wok over medium heat.
- Mix the fried keema, Chinese salt and cooked rice and saute for a couple of minutes.
- Turn off the heat and sprinkle the chopped cilantro.
- Serve hot or pack in a lunch box after it comes to room temperature.
Note: Avoid using Chinese salt if preparing for kids.
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I am taking this delicious quick fix meal to Angie’s Fiesta Friday#82
This week it is being co-hosted by Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen
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Filed under: Chicken, Indian, Main Course, Mutton, My daughter's Sketches, Rice Image may be NSFW.
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