QEEMA KANDHARI by Shireen Anwar

Ingredients:
Mince ½ kg
Onion 2 chopped
Tomato 2 sliced
Ginger garlic 2 tbsp
Green chili 1 tbsp
Red chili powder 2 tsp
Turmeric ½ tsp
Mixed spice ½ tsp
Tomato paste 4 tbsp
Salt to taste
Coriander leaves 2 to 3 tbsp
Naan to serve

Method:
Heat oil. Fry chopped onions till light golden. Add ginger garlic paste, chopped green chilies and fry. Add mince with all the dry spices. Fry well. Add tomato puree. Cover and cook till mince tender. Lastly add all spice, chopped coriander and green chilies and leave it on dum.

Pyazi Qeema

Ingredients:

Mince ½ Kg

Onion 4 Large
Tomatoes 2 (Grinded)
Yogurt 1 Cup
Turmeric Powder ¼ Teaspoon
Cumin seeds 1 Teaspoon
All Spices Powder 1 Teaspoon
Green Chili 8-10
Lemon Juice 2 Tablespoon
Ginger Paste 1 Tablespoon
Garlic Paste 1 Tablespoon

Ginger Julienne as required

Oil as required

Salt to taste

Method:

• In a pot, heat oil, add sliced onion and fry till it gets soft.

• Drain it from oil and keep aside.

• Now in the same oil add cumin seeds and ginger garlic paste, fry a little.

• Add mince and fry well.

• Now add turmeric powder, salt and grinded tomatoes, fry well.

• Add beaten yogurt and fry till oil appears.

• Cover and cook on very low flame for 15 to 20 minutes.

• When is done, add fried onion and chopped green chilli.

• Keep on dum.

• After 10-15 minutes sprinkle All spice powder.

• Add lemon juice and ginger garlic Julienne.

• Serve with chapaties or paratha and enjoy with your loved ones.

Mince with Cabbage (Qeema Gobhi)

Ingredients:

Mince ½ Kg
Cabbage 1 small
Onion 1 big
Tomatoes 2 big
Red chilli powder 1 teaspoon
Turmeric powder ½ teaspoon
All spices whole ½ teaspoon
Ginger crushed ½ teaspoon
Garlic crushed ½ teaspoon
Yogurt ½ cup
Green chillies 1-2
Mint leaves 10 – 15
Oil ¼ cup
Salt to taste

Method:

• In a pan, heat oil add all whole spices, onion and ginger garlic crushed.

• Fry till it turns golden brown.

• Then add mince and fry well for 5 to 10 minutes then add chopped tomatoes and mix well.

• Cover the pot and leave for 5-7 minutes on low flame.

• When the tomatoes are finely mashed, add red chilli powder, turmeric powder and salt and mix well.

• Then add yogurt mix well.

• Add water cover the pot and leave to cook.

• When the mince is nicely cooked, add finely chopped cabbage and mix well.

• Cover and let it cook on low flame for 10-15 minutes. 

• Garnish with green chillies and mint leaves.

• Serve with naan and enjoy with your loved ones.

Gola Kabab

Ingredients for Marination:
Mince ½ Kg
Raw Papaya Paste or meat tenderizer 2 Tablespoon
Garlic Paste 1 Tablespoon
Ginger Paste 1 Tablespoon
Heeng ¼ Teaspoon
Salt to taste

Roasted Masala:
Sesame Seeds (til) 1 Tablespoon
Grated Coconut 1 Tablespoon
Poppy Seeds (khaskash) or Cashew nuts (Kaju) 1 Tablespoon
Cumin Seeds (Zeera) 1 Teaspoon
Cinnamon Stick (Daarchini) 1 small piece
Black Pepper 10-12
Green Cardamom 5 pieces
Black Cardamom (Seeds only) 1 piece
Roasted Chickpeas 4 Tablespoon
Fennel Seeds 1 Tablespoon

Other Ingredients:
Fried Onion ½ Cup
Yogurt (extract water) ½ Cup
Lemon Juice 2 Tablespoon
Fresh Coriander ½ Cup
Mint Leaves 2 Tablespoon
Green Chillies 3-4
Oil for fry

Method:

• Mix well all the ingredients mentioned above for marination and marinate mince overnight.

• Dry roast all the ingredients mentioned above for roasted masala and grind to powder form.

• Add yogurt, fried onion, lemon juice, fresh coriander, mint leaves, green chillies and the grinded masala in marinated mince.

• Blend mince to a fine paste.

• Give rest for about an hour so that the masala may infuse well.

• Make kababs of required size.

• In a pan, heat oil, place kababs when oil is medium hot.

• When done from one side, flip to the other side till golden.

• Garnish with fresh coriander and onion rings.

• Serve with chutney or ketchup and enjoy with your family.

Qeema Biryani

Ingredients:
Roughly chopped mince (Qutta hua Qeema) 750 grams (3 Pao)
Rice ½ Kg
Onion 3 medium size
Tomatoes 3-4

Yogurt 1½ cup

Red chilli crushed 1 Teaspoon
Red chilli powder 1 Teaspoon
Turmeric powder ¼ Teaspoon
Garam masala powder 1 Teaspoon
Garam masala whole 2 Teaspoon
Bay leaves 2
Green chillies 8-10
Citric acid (tatri) ¼ Teaspoon
Lemon 4 Tablespoon
Ginger garlic paste 2 Tablespoon

Orange food color (zarday ka rang) ¼ Teaspoon
Kewra water 1 Tablespoon
Fresh coriander
Mint leaves
Oil 1 cup
Salt to taste

Method:

• Boil rice with all spice whole 1 teaspoon, bay leaves and salt to taste. When ¾ done, drain and keep aside.

• In a pot, heat oil, add onion fry till golden brown, take out half of the onion and keep aside.

• Now add all spice whole 1 teaspoon and ginger garlic paste, fry.

• Add mince, red chilli crushed, red chilli powder, turmeric powder and salt to taste.fry a little.

• Now add yogurt and chopped green chillies and tatri. Cover to cook on low heat.

• When the mince gets tender and oil appears add all spice powder.

• Now on cooked mince, place the boiled rice, spread sliced tomatoes, chopped fresh coriander, chopped mint leaves, orange food color, kewra water and lemon juice.

• Cover and keep on dum, first on high flame for 2-3 minutes when steam develops lower the flame and keep on dum for 8-10 minutes.

• Serve with raita and enjoy with your family and friends.

          Serving 8