Pakistan, India, Bangladesh – Bhunna Hua Qeema (Minced Meat)

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by Anaa Rajpoot

INTRODUCTION

Bhuna hua qeema means the mince of meat like lamb, mutton, beef, etc are brownish in color, fry them in masala, and spiciest food to eat in lunch or dinner. We can also eat this at breakfast because most of the people in Pakistan eat “salad” in breakfast with parathas or roti as well with a cup of tea must. Bhuna hua qeema is the accurately fried mince of meat. I can bet this is the best-fried qeema recipe that enhances its flavor and taste and aroma as well.

WHAT IS QEEMA?

Qeema is the mince of meat. We can use a mince of lamb, mutton, beef, rabbit, camel or anything.

WHAT IS BHUNNA HUA QEEMA?

Bhunna hua qeema means we fry the mince of meat on a high flame with full of masala ( spices) until its color changes to brown because in the start its color is reddish so it is not cooked, it’s a raw material for the food but when its color changes to brown then it means that it’s cooked.

SERVE WITH

We can eat this qeema with chappati

  • Simple roti
  • Roghni naan
  • Simple naan
  • Khameeri roti
  • Garlic naan
  • Bread

We can eat this with rice as well.

  • Simple rice
  • Boiled rice
  • Tarka rice

Salad and raita is must to eat with this.

VARIATIONS

We can use this qeema as a filling in samosas or pie. we can use this as a base of samosa like qeema wala samosa.

We can use this in the rice like qeeme waly chawal ( qeema rice )

NUTRITION ASPECTS

  • Fats: 20 g
  • Protein: 15 g
  • Carbohydrates: 32 g

TIME MANAGEMENT

  • Preparation time :  20 minutes
  • Cooking time : 45 minutes
  • Total time : 1 hour

RECIPE

INGREDIENTS

  • Mince meat
  • Yogurt
  • Garlic paste : 1 tbs
  • Ginger paste : 1 tbs
  • Salt
  • Red chili powder : 1 tbs
  • Green chili
  • Cumin seed : 1 tbs
  • Coriander powder : 1 tbs
  • Tomatoes : 1
  • Onions : 2
  • Oil
  • Turmeric : 1 tbs

METHOD

  1. Take a karahi, add oil to it.
  2. Leave it on the high flame to heat the oil.
  3. When the oil is heated well.
  4. Then add chopped onions into the oil, fry them until its color changes to brown.
  5. When its color changes to brown then add garlic and ginger paste to it.
  6. Fry them for 2 minutes more and then add water in it, so they can’t burn.
  7. Now add chopped tomatoes to it. And all the spices in it included turmeric, coriander powder, salt, red chilies, green chilies,
  8. When the masala becomes soft, then fry them.
  9. Add mince into the masala and leave to cook.
  10. Stir them until it’s cooked completely.
  11. Now fry them or the 15 minutes so we can say that it’s completely bhuna Hua qeema.

COURSEE: MAIN COURSE

CUISINE: PAKISTANI

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