Comfort in Food

So this past week the L&M had been down with a viral bug, aka, don’t know what’s going on. Cough, cold, fever, the works. The dutiful wife , aka me, has been at it, slogging it out in the kitchen, trying to please with delectable soups and stews. Must say I am very kicked by how good I am at said job. L&M is definitely on the mend, thanks for asking. Yesterday my clues to ‘ What’s for Dinner ‘ were something semi-mushy, meat based and tasty and specifically, NO SOUP! I set my cooking brain to work and came up with a combination of Turkey mince and rice and called it… drumroll please …..Kheema (mince meat) Rice!!. What ? Not fancy enough. Sorry I can either cook a mean meal or come up with fancy names, not both.

The L&M loved it, said it hit the spot so here I am sharing the recipe with you. Simple , comforting food. Even though cooked rice and mince meat are both soft , the difference in texture makes it a very interesting composition. The south has their Nawlins dirty rice which is very similar and this is my version of it.

I have also included a Veggie and a Keto option for you, my friends.

Kheema ( mince) Rice

1 lb Turkey or any mince of your choice (sitting in water)

1 cup rice soaked

1 large onion chopped fine

1 tsp minced garlic

1 tsp grated ginger

1 cup plain yogurt

3 tbsp oil

2 bay leaves

4 cloves

2 tsp coriander powder

1 tsp red chili powder

1 tbsp amchoor ( dry mango) powder

1/2 tsp turmeric powder

1 tsp Garam masala

Chopped cilantro

Salt as needed

In a non-stick Dutch oven take oil, add the bay leaves and cloves. When they get aromatic, add the onions and 1/2 tsp salt and sauté. When they turn light brown add the ginger and garlic. Continue cooking on a medium flame, stirring continuously.

Drain the meat and add to the onions all the while stirring to make sure no lumps are formed. When brown add the coriander , red chili, amchoor and turmeric powders. Sauté for a few minutes. Drain the rice and add to the pan, saute for a few more minutes, add the yogurt and Garam masala, continuing to sauté for about 5-6 minutes. Now add about 1 cup of water and bring to a boil. On a low flame cover and let the rice cook till it is nice and fluffy and all the water has evaporated.

Sprinkle chopped coriander and serve hot.

TIP – once the rice starts cooking stir using a fork so it doesn’t break.

Cooking options:

For a Veggie option substitute meat with Soy granules – 1 cup dry soy granules to 3/4 cup rice. Follow the recipe above but a couple things ; do not soak the soy, use 1/2 cup yogurt and start with 3/4 cup of water, add more if needed.

Keto option : cook the meat all the way without adding rice. When about 1/2 the liquid is absorbed take off the stove, add 1cup of Riced Cauliflower, mix gently, cover and let stay for 10 minutes.

Serving Suggestions:

Serve hot with a cucumber and yogurt raita or Dahii Wada (lentil dumplings in yogurt) with some papadums on the side.

Use it in a burrito. Line a wrap with lettuce leaves , put in the rice, add a little hot sauce (or not), fold tight and you have a meal in one.

Use left overs to make delicious Arancini. Add an egg, mozzarella and Parmesan cheese, bread crumbs to the rice. Shape into balls and fry or bake.

Waiting for your comments.

Happy Cooking!