Welcome back to my cooking blog. Today I am going to make a very Tasty Bhuna Keema Pakistani Food Recipe sharing with you. This is a very delicious and yummy beef mince with whole spices. You can use chicken mince or mutton mince but today I am using beef mince in that recipe because the bhuna keema is very tasty with beef mince that is why I am using beef meat.
Bhuna Keema & Paratha Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton Recipes. coming to recipes, this one has been tried out at least thrice before I decided that it was fit for the blog.
The dish is more Pakistani than Indian and is called ‘bhuna’ which means ‘slow-roasted’ or ‘fried’ not without a reason. Bhuna Keema uses some extra oil that we are normally accustomed to using so do make this your occasional indulgence. However, if you reduce the oil then make sure to fry the onions in a wide-based pan. Crowding them in a small pan without adequate oil will change the cooking technique.
A rich and delicious accompaniment to pav/pao (dinner rolls), chapattis, roti, naan, or pulao as you like it. But the taste of this recipe with Naan & Parthas. I like the bhuna keema with paratha and with one cup of tea strong tea. This combination is very fantastic and super. Try this recipe with paratha, I am sure you like this keema so much.
How To Make Tasty Bhuna Keema Pakistani Food Recipe Step By Step Instructions:
Here, I am showing you how to make bhuna keema at home. I am also sharing step to step recipe and also sharing the cooking method. So let’s begin the recipe:
- 500 grams of Beef or Mutton mince (Ground meat)
- Finely chopped onion ( 2 large onions)
- Finely chopped tomatoes ( 2 medium sizes)
- Ginger & garlic paste ( 1 & 1/2 tablespoons)
- Cumin seeds ( 1 tablespoon)
- Coriander Powder ( 1 & 1/2 tablespoons)
- 6-7 Peppercorns
- 1 black cardamom
- 4 Cloves
- Cinnamon stick ( 1-inch)
- 1-2 green chilies slit ( it is optional)
- Tomato puree ( 2 tablespoons) if required
- Kashmiri Red Chili ( 2 teaspoons) adjust to taste
- Lemon Juice ( 1 teaspoon)
- 1/2 half of Cooking oil
- Coriander Leaves ( 1 cup)
- 1-inch of ginger ( cut in julienne)
- Salt to taste
- Green chili for garnish ( optional)
- Lightly rinse the minced meat and place on a fine slotted colander to drain.
- On a skillet, dry roast the cumin and coriander seeds separately.
- Remove and let them cool for a few minutes before grinding them to a fine powder.
- Keep aside.
- Heat 1/2 cup oil in a wide, heavy-based wok/Kadai and fry the onions till they turn translucent.
- Then add the dry roasted cumin-coriander powder, cinnamon, cloves, black cardamom, peppercorns, and green chilies (if using) and fry everything on low heat for a couple of minutes.
- Add the ginger and garlic pastes and fry for half a minute or till the raw smell vanishes.
- Then add the chopped tomatoes and fry very well on low heat till the oil begins to separate.
- This step is very important.
- Next, add the minced meat and fry it well.
- Do not add any salt at this stage as it will make the meat ooze out water, so fry on low heat for at least 8-10 minutes.
Add the red chili powder and continue to fry
- When the meat is almost done and it looks dryish, add salt to taste and the tomato puree if required. Drizzle a few drops of lime juice and add more only if required.
- Continue to cook for a minute or two before adding the chopped coriander.
- Garnish with ginger julienne and serve hot with pav or chapati or rice or naan
Let’s Recipe Notes:
- If you want to simplify the dish and cannot dry roast the cumin and coriander seeds, you can just use 1-1/2 tablespoons coriander powder and 1/2 tablespoon cumin powder.
- If you plan to serve this with pao/dinner rolls then you can add approx 1/2 to 3/4th cup of water towards the end for some extra gravy. Give the curry a good boil before turning it off