New! Restaurant Style! Keema Karahi! Perfect for Sehri Ramadan 2021 Recipe in Urdu Hindi - RKK
Keema Karahi Perfect for Sehri Ramadan 2021 Recipe in Urdu Hindi - RKK
Ye hai meri keema karahi ki recipe. Umeed hai aapko pasand ayegi! -
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Punjabi Style Mutton Kheema | Pressure Cooker Mutton Recipe | कुकर वाला मटन कीमा | Chef Sanjyot Keer
Recipe for Street Style Green & Red chutney:
Full written recipe Punjabi Style Mutton Keema
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Marination
Ingredients:
MUTTON | मटन 1 KG (MINCED)
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
CURD | दही 1/2 CUP (WHISKED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना 2 TBSP (CHOPPED)
Cooking
OIL | तेल 4-5 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ONION | प्याज़ 4 MEDIUM SIZED. (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल 1 TBSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
TOMATO | टमाटर 2 NOS. (CHOPPED)
CORIANDER STEM | धनिए के डंठल 2 TBSP (CHOPPED)
SALT | नमक TO TASTE
OIL | तेल 1 TBSP
GHEE | घी 1 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
CLOVES | लौंग 2 NOS.
BLACK PEPPERCORNS | साबुत काली मिर्च 3-4 NOS.
CINNAMON | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
GREEN CHILLI | हरी मिर्च 1 NO. (SLIT)
GARAM MASALA | गरम मसाला A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
GHEE | घी 1 TBSP (OPTIONAL)
Method:
For this recipe make sure that you use hand minced mutton keema which is not minced finely, it needs to be very coarse for the right texture.
Add the minced meat into a large bowl followed by salt, turmeric powder & all the remaining ingredients of the marinade & mix well with the mutton, set the mutton aside & let it marinate until you cook the base masala, you can also marinate the mutton overnight or for a couple of hours.
To make the masala set a pan over high heat, add oil & once the oil gets hot add in the cumin seeds along with the chopped onions, stir well & cook until the onions turn golden brown.
Once the onions turn light golden brown add in the ginger garlic chilli paste, stir & continue to cook until the onions turn golden brown.
Then lower the flame & add all the powdered spices, stir & immediately add a splash of hot water then stir & cook over high flame until the oil gets separated, this process will take 3-4 minutes.
Further add the chopped tomatoes, coriander stems & salt, stir well & cook over high flame for 10-12 minutes until the tomatoes get cooked & the oil separates again, your base masala for mutton keema is ready.
Now to cook the mutton keema set a pressure cooker over high heat & add in the oil, ghee & let it get hot.
Further add in all the whole spices along with green chilli & the marinated mutton keema, stir well & cook over high flame for 5-6 minutes until the meats releases its moisture.
Then add the cooked base masala & mix it well with the keema, then put the lid on & cook the mutton for 1 whistle over high flame & then for 2-3 more whistles over low flame.
Once cooked switch off the flame & let the cooker de-pressurize naturally then open the lid & stir the mutton well, if the keema hasn’t cooked then you can cook for 1-2 more whistles.
Switch on the flame to high & add in the garam masala, black pepper powder, roasted kasuri methi powder, green chilli, fresh coriander & ghee, stir well & cook for the final 2-3 minutes.
Your Punjabi style mutton keema is ready, serve it hot along with toasted pav (skewered over direct flame) or with butter pav.
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Chapters
Intro 0:00
Marination 1:15
Base masala 3:25
Final cooking 5:11
Pav 1 8:11
Plating 1 8:36
Pav 2 10:13
Plating 2 10:34
Outro 11:20
White Keema Karahi Recipe By Food Fuson
White Keema Karahi recipe for you today. Make it like we do and you will love it. #HappyCookingToYou
Written Recipe:
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White Qeema Karahi
Serves 4-5
Recipe in English:
Ingredients:
-Kaju (Cashew nuts) 9-10
-Badam (Almonds) 9-10
-Hari mirch (Green chillies) 9-10
-Pani (Water) 1/4 Cup or as required
-Cooking oil 3-4 tbs
-Pyaz (Onion) chopped 1 medium
-Chicken qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dhania (Coriander seeds) crushed ½ tsp
-Zeera powder (Cumin powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Garam masala powder ½ tsp
-Lemon juice ½ tbs
-Dahi (Yogurt) whisked 1/4 Cup
-Pani (Water) 1/4 Cup or as required
-Cream 3 tbs
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Hari mirch (Green chilli) 1-2
-Adrak (Ginger) julienne
Directions:
-In spice mixer,add cashew nuts,almonds,green chillies,water and grind well & set aside.
-In wok,add cooking oil,onion and sauté until translucent.
-Add chicken mince and mix well until changes color.
-Add ginger garlic paste and mix well.
-Now add cashew & almond paste,mix well and cook for 2 minutes.
-Add coriander seeds,cumin powder,salt,black pepper powder,garam masala powder,lemon juice and mix well.
-Add yogurt and mix well.
-Add water and mix well,cover and cook on low flame for 8-10 minutes.
-Turn off the flame,add cream and mix well.
-Turn on the flame and cook until oil separates.
-Add dried fenugreek leaves,fresh coriander,green chili and ginger,cover and simmer on low flame for 2 minutes.
-Garnish with fresh coriander,green chili,ginger & serve!
Recipe in Urdu:
Ajza:
-Kaju (Cashew nuts) 9-10
-Badam (Almonds) 9-10
-Hari mirch (Green chillies) 9-10
-Pani (Water) 1/4 Cup or as required
-Cooking oil 3-4 tbs
-Pyaz (Onion) chopped 1 medium
-Chicken qeema (Mince) ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Dhania (Coriander seeds) crushed ½ tsp
-Zeera powder (Cumin powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Garam masala powder ½ tsp
-Lemon juice ½ tbs
-Dahi (Yogurt) whisked 1/4 Cup
-Pani (Water) 1/4 Cup or as required
-Cream 3 tbs
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Hara dhania (Fresh coriander) chopped 1 tbs
-Hari mirch (Green chilli) 1-2
-Adrak (Ginger) julienne
Directions:
-Spice mixer mein kaju,badam,hari micrh aur pani dal ker ache tarhan grind ker lein & side per rakh dein.
-Karhai mein cooking oil aur pyaz dal dein aur translucent hunay tak sauté ker lein.
-Chicken qeema dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
-Adrak lehsan paste dal ker ache tarhan mix karein.
-Ab kaju & badam paste dal ker mix karein aur 2 minutes kliya paka lein.
-Dhania,zeera powder,namak,kali mirch powder,garam masala powder aur lemon juice dal ker ache tarhan mix ker lein.
-Dahi dal ker ache tarhan mix karein.
-Pani dal ker mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
-Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein.
-Chulha on karein aur oil alag hunay tak paka lein.
-Kasuri meethi,hara dhania,hari mirch aur adrak dal ker dhak dein aur halki ancch per 2 minutes kliya dum per rakh ein.
-Hara dhania,hari mirch aur adrak sa garnish ker ka serve karein.
SPECIAL LAHORI KEEMA RECIPE. HOW TO MAKE ||LAHORI KEEMA|| BY IJAZ ANSARI.
ASSLAM O ALAIKUM DOSTO
KESY HAIN AP SAB DOST UMEED HAI KHERIYAT SE HO GY...
AAJ ME AP SE APNI BOHT HI KHAAS RECIPE SPECIAL LAHORI KEEMA RECIPE SHARE KERNE JA RAHA HUN. PLZ LIKE MY VIDEO ANS SUBSCRIBE TO MY CHANNEL.
THANKS
#KEEMA #KEEMARECIPE
Matar keema Recipe By Ijaz Ansari. Vegetable Mince Best Recipe Ever.
ASSLAM o ALAIKUM
aaj me ap k lye banane ja raha hun
matar keema
vegetable and mince
please like and share
for suggestions WhatsApp 03049787471
#matarkeema #matargosht #ijazansarifoodsecrets
Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry
Keema matar (English: pea and minced meat),[1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals. The term is derived from Chaghatai Turkic 'قیمه' (minced meat).
Keema, is a staple curry in many Pakistani households. This particular version, Classic Keema Matar (mince with peas) is one of two favourites in my own house, the other being Aloo Keema (mince with potatoes). Both curries can be made following this recipe, simply replace the peas with potatoes.
I hope you enjoy my Husband's Favourite Classic Keema Matar Recipe | Mince and Pea Curry. For those that are interested in the items I use in my kitchen, take a look at some of them on my Amazon Store, which can be found at the following link:
See how I make my Classic Keema/Qeema Matar Curry
Ingredients:
500g lamb mince
150g frozen peas
1 medium onion finely diced
2 medium tomatoes finely diced
1/3 cup of oil
1 teaspoon of:
salt
coriander powder, garam masala and kashmeri chilli powder
1/2 teaspoon of:
regular chilli powder and turmeric powder
3 bay leaves and 2 black cardamom pods
1 frozen peice each of ginger and garlic cubes
1/2 tablespoon of dried fenugreek leaves (kasoori methi)
3 green chillies sliced lengthways (optional)
fresh coriander to garnish
water in a jug
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