I had leftovers from a Kheema dish I made using Minced Beef, Green Peas and Potatoes. The next day, I decided to use the leftover Beef Kheema along with Poha (Beaten Rice or Rice Flakes). It was the first time I was trying Poha with meat. It tasted awesome and we enjoyed it for lunch. Whenever you have got leftover Kheema, try adding it to Poha for making a quick Lunch, Dinner or even Brunch. If you have leftover Beef Masala, you can mince it in a food processor and add it to the Poha to make a yummy dish.
- Poha (Beaten rice/Rice Flakes) – 2 cups (Thick or Thin Variety – I used Thick variety for this recipe)
- Cooked Beef Kheema (Minced Meat without gravy) – 1 to 1.5 cups
- Diced Onions – 1 small
- Slit Green Chillies – 2 or 3
- Turmeric Powder – 1/2 tsp
- Red Chilly Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Oil – 2 tbsp
- Lemon Juice – 1 tbsp
- Salt – to taste
- Wash the Poha 3 or 4 times until moistened. Drain and keep aside. If you are using thick Poha, you can soak it for around 4-5 minutes, then wash and drain.
- Heat oil in a non stick pan and splutter mustard seeds.
- Add the onions and green chillies. Saute until the onions become translucent.
- Reduce heat and add turmeric powder, red chilly powder, garam masala powder and salt to taste. Stir fry for 2 minutes.
- Next, add the cooked minced meat to the pan without any gravy. Mix everything well. Saute for a few minutes.
- Add drained poha to the pan and mix everything well. Cover and cook for 2-3 minutes.
- Sprinkle lemon juice for more flavor. Remove from stove top and keep covered.