Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, qeema karhai. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
ہمارے چینل کو آج ئی سبسکرائب کریں ہمارے فیس بک کو لائک، یوٹیوب چینل کو سبسکرائب اور ٹوئیٹر پر فالوو کرنا نا بھولیں لنکس مندرجہ ذیل ہیں: Our youtube. Qeema Karhai is a newer version of karhai which is very much delicious and spicy in taste. Qeema Karhai is a dish which can be nicely cooked with the hand beaten qeema in the highly aromatic.
Qeema Karhai is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Qeema Karhai is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have qeema karhai using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Qeema Karhai:
- Take 500 gm Beef Mince
- Prepare 1/2 cup Oil
- Make ready 3 Tomatoes
- Get 1 Capsicum
- Prepare 1 Tsp Cumin seeds
- Prepare 1 Tbsp Garlic chop finely
- Make ready 1 Tsp Ginger chop
- Get 1 Tsp Crush Red Chilli Flakes
- Make ready 1 Tsp Red Chilli powder
- Get 1 Tsp Coriander powder
- Get 1 Tsp Salt (to taste)
- Get 1/2 Tsp Termuric
- Make ready 2-3 Green Chillies
- Take Fresh Coriander
A delicious and tasty warm, healthy meal which is made for either chicken mince or. tawa kema karhai keema krhai. Tawa Qeema Karahi Mujhe buhat Pasand aai Kfoods pr Tawa Qeema Karahi chicken se bnai gai ha But me Bakra Eid pr Tawa Qeema Karahi Mutton k meat se. A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines.
Instructions to make Qeema Karhai:
- Heat oil in a wok or cooking pot.add cumin seeds,as thy pop up add chop garlic+ginger.saute for minute or 2.then add diced capsicum.I used yellow capsicum.you can use any colour.
- Add crush red chilli flakes.fry till aroma settles,then add beef mince.
- Mix mince well & keep frying at medium flame till the colour changes.
- Keep frying mince till water dries up.then add spices & mix well.
- Cut tomatoes in half.place each half piece of tomato over mince with flash side down & skin side up.cover & let it cook over low to medium flame for 5-8 min.
- Tomatoes get soft in steam.remove the skin with help of toung.mash the tomatoes in mince nicely with help of spoon.
- Mix well mince in masala.cover & leave to cook at low-medium flame.tomatoes will leave their water which is enough to cook mince.if you like you can add little water as well.
- Heat a coal at flame.place a thick onion ring in center of dish & place the hot sizzling coal at it.cover the dish & let the smoke fill inside dish to give charcoal smoky flavour.
- Give coal smoke for maximum 2 min.then remove coal.garnish with green chillies & fresh coriander.
- Serve hot Qeema Karhai with hot crisp paratha & hot cup of tea.Enjoy first Sahor of Ramadan 2020 with Cookpad.
Traditionally press-formed from mild steel sheet or made of wrought iron. An authentic Indian spiced ground (minced) beef recipe known as Qeema (or keema or kheema). Cafe Ehsaan & Koyla Karhai. the food didnt seem to b fresh.. Karhai Fry, Kofta (Meat Ball), Lahori Charga, Katchari Qeema, Nihari, Paya, Pullao, Qeema, Quorma, Sabzi /Bhujia, Shahi Dal, Shami Kebab, Sindhi Biryani, Vegetable Curry, White Karhai, White. Последние твиты от karhai (@karhai). My life revolves around social networks, health, technology, being in the water, and Princess Hazelnut.
So that is going to wrap this up for this special food qeema karhai recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
