The Khara Qeema recipe is very popular, especially in Pakistan. The Pakistani people mostly like this recipe or dish especially in the rainy season with Paratha and most people want to eat this dish with white rice. This dish is also made with chicken, mutton, and beef minced. In our country( Pakistan ) the khara qeema is served with naan, paratha, sheermaal.
This recipe is perfect for those looking to prepare a quick, hearty meal while keeping the essence of traditional desi flavors intact. Whether you’re a seasoned cook or a beginner, this step-by-step guide will help you create a delicious Khara Qeema that is sure to be a hit at your dinner table.
The Khara Qeema recipe is a famous Pakistani desi food. This dish also use in many events or functions in Pakistani wedding this dish is use in mayyon in Pakistani function.
Ingredients:
- 100 gm mutton or beef minced
- 4 Medium size onion( chopped)
- 6 green chili ( as you like )
- 2 Tablespoon ginger and garlic paste
- 1 Teaspoon cumin
- 1/2 Teaspoon cumin powder
- 1/2 Teaspoon turmeric
- 6 -8 red whole chilli
- 2 Teaspoon coriander powder
- 1 Tablespoon shan garam masala powder
- 1 Teaspoon black pepper
- 1 Cup oil
- Salt ( adjust your taste )
- Fresh coriander
- Red or green capsicum( for garnishing )
Instructions
Step No 01:
Frying the chilies:-
- Take a pan and pour the oil into the pan on medium flame.
- After heating the oil add the cumin seed and whole red chilies.
- Fry for 5 minutes cumin seed and red chili.
Step No 02:
Fry the Onions:-
- Add chopped onion that you have already chopped pour into the pan and fry until or unless it turns golden brown.
- It will take 10 – 12 minutes for golden onion.
- After frying the onion add ginger and garlic paste ( if you use ginger and garlic powder then add it ). Stir the spoon for 2- 3 minutes.
Step No 03:
Adding Masalas:–
- After step no 2 add all masalas into the pan that we mentioned above ( turmeric powder, salt, coriander powder, black pepper, red whole chili, garam masala, and green chilies.
- cook the spices for 10 – 15 minutes.
Step No 04:
Cooking the Minced:-
- After step no 3 add the minced meat to the pan and cook on high flame for 5 to 7 minutes while stringing the spoon in the pan.
- After frying the mince you have to slow low flame and cover the pan then cook the mince for 30 to 35 minutes unless or until the mince releases its juice.
- Occasionally stir the spoon into the pan.
Step No 05:
Drying the Minced Meat:-
- After cooking the Keema for 30 to 35 minutes, dry it with the water that it has released.
- Dry the water or moisture on a high flame.
- Stir the spoon continuously unless or until the keema becomes dry.
Step No 06:
Final Adding:-
- Add again shan ( national ) garam masala powder, black pepper ( for your choice ), and slice capsicum or green chili.
- Mix it well and cook for 3 to 5 minutes.
Step No 07:
Serving Time:-
- Turn off the flame pour into the dish and garnish with fresh coriander leaves and chopped capsicum or green chili.
- Then serve with hot naan, paratha, sheermaal, or white rice with fresh yogurt or raita and onion.
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Conclusion:
To cook the best Khara Qeema, it’s all about mastering the balance of spices, the right texture of the minced meat, and patience in cooking. By starting with aromatic cumin and dry red chilies, you build a flavorful base. Letting the onions brown perfectly and allowing the tomatoes and spices to blend smoothly ensures that every bite is infused with a rich taste.
The key to the perfect Khara Qeema is to cook the minced meat until it’s fully absorbed the flavors and is tender yet dry, with no excess moisture. Finishing touches like garam masala, fresh green chilies, and chopped coriander elevate the dish, making it aromatic and satisfying.
Serve it hot with naan, paratha, or rice, and enjoy the authentic taste of Pakistani home-cooked comfort food!