Mutton yakhni pulao
September 11, 2024
Keema or Qeema, or minced meat in english, is a dish popular across Pakistan and India. It is believed to be introduced during the time of the Mughals, and soon become a common dish across households in South Asia.
In Indian and Pakistani cooking, Keema is a beloved dish known for its delicious blend of minced meat and veggies. A very popular combination is dhaba-style keema, a combination of minced meat and onions, which are cooked with the minced meat, and gives you the benefit of enjoying the slight sweetness of the onions combined with other mild spices in a quick and simple dish. Dhaba’s are streetside restaurants across south Asia, and dhaba-style keema is always a popular choice for millions of people during lunch time.
But let’s say you have a little bit more time and can get your hands on some delicious veggies. Then this recipe is perfect for you. Imagine having minced meat cooked with spices like cumin, coriander, and garam masala until it’s tender and flavorful. The addition of vegetables adds a pop of color and freshness to every bite.
Personally, I’m always looking for a delicious and healthy recipe to make, and I think this recipe provides the best of both worlds, especially if you can get your hands on some fresh veggies. Fresh veggies can be very flavorful but require some extra prep work. So, for the sake of time and simplicity, I’m using store bought frozen veggies, and I feel that the distinct flavors in this recipe will be more than enough
The best part about this recipe is that the spices in the keema mixed in with the vegetables will fool your kids in to eating their veggies and getting a full and nutritious meal. We make this at least twice a week at my house, and it never disappoints.
Here I will show you how to make chicken keema, so you can eat this in the comfort of your home, without having to order expensive take-out. I’ll share some tips along the way to make this restaurant inspired recipe truly worth it.
Cook Time
30-40 mins
4 pounds minced chicken
6 tomatoes
2 chopped green chilies
2 large size onions, chopped
24 ounces vegetable bag
2 tablespoons of ginger garlic paste
1 cup of oil
1 teaspoon of turmeric
1 teaspoon of vinegar
bunch of cilantro
1 tablespoon of cumin-coriander powder
1 tablespoon of garam masala
6 whole red chilies
3 small pieces of cinnamon sticks
20 black peppercorns
1 tablespoon of cumin
10 cloves
The recipe above is for 10-12 servings.
It’s important to note that keema matar is usually made with minced beef, but I opted to use chicken instead. The good thing is, this recipe can be used with either type of meat, but with beef you may have to cook a little longer for the beef to cook through
For the veggies, I’m going to use green peas. Adding potatoes along with the peas is a common variation. If using potatoes, add them in with the tomatoes, green chili, and yogurt. Check the recipes below for details.
Another common variation is to use ground beef instead of chicken. Pakistani keema recipes usually use ground beef, but this recipe is great with ground chicken also. If using beef, there are minor differences to note, such as the time it takes to cook. Minced beef will have to be cooked for a few more minutes to make sure it’s cooked through. I have provided details in the recipe below to accommodate the beef lovers here.
At this point, your keema is fully cooked. If using minced beef, check to make sure meat is cooked through. If needed, add half a cup of water in to the pot and continue cooking for a few more minutes.
Garnish your dish with cilantro, green chilies, and lemon.
Q. Should you wash keema before cooking?
A. No. Washing will make it difficult to handle the minced meat and it can increase the risk of cross-contamination.
Q. Should I add water in keema?
A. No. Minced meat, or keema, will release it’s own water when it cooks.
Q. Do you have to boil minced meat before cooking?
A. You don’t need to boil the minced meat, chicken cooks quickly but minced beef will usually take a little longer.
Keema is traditionally served with either roti/naan/paratha or Basmati Rice. But like I mentioned earlier, you can use this recipe in any context wherever ground beef makes sense. Though it’s flavorful enough that it doesn’t really need much enhancement, here are some typical accompaniments:
1. Saute the whole dry masala for few minutes bring a nice aromatic smell and taste like a restaurant
2. Adding the vinegar with the vegetables keep the vegetable bright and fresh at the end
3.Adding ginger garlic help in losing meat smell
4. Adding whole tomatoes with yogurt makes a thick and enrich gravy
