Keema or kheema or Qeema is a famous traditional south Asian meat dish. The word keema is meant for minced meat which is a turkish word. This dish can be made by meat which is cooked by stewing or frying. This mixture can be used to make kababs, naan and samosas. Keema is commonly cooked with vegetables, onions, curry powder, ginger garlic past and garam masala spices.
Keema is a flavorful source of many essential nutrients.Each cup of keema contains calories, macronutrients, sodium, saturated fat, vitamins and minerals. You can found this dish mostly in hyderabadi. If you want to enjoy really the taste of the dish means try to prepare in winter season because it warms up the body and also a great source of proteins. The aroma and fragrance lingering makes the food lovers to grab the food. Preparing different types of dishes with keema feel like you had a hot meal with delightful taste. Let’s start cooking some of the dishes with Keema.
Erachi pathiri with mutton keema
Erachi pathiri is a delicious rich filled meat pastry. It is very famous dish in kerala during the month of Ramadan. Preparing of this erachi pathiri is very easy. It is cooked with spices and then shredded by hand. Erachi pathiri can be taken as snack. It is stuffed with spiced and minced meat. It is made with keema and the puri is shredded by hand. This case is dipped in a egg custard and fried nicely both the sides. There are different procedures to cook or prepare erachi pathiri. I have listed below the ingredients and procedure. Just go through it and gather all ingredients, start cooking the tasty Erachi pathiri.
- Mutton keema – ½ cup
- Onion grate – 1 cup
- Ginger grate – 1 tbsp
- Garlic grate – 1tbsp
- Green chili grate – 2tbsp
- Coriander grate – 2tbsp
- Turmeric – ½ tbsp
- Oil (required for fry)
- Eggs – 2
- Sugar – 1tbsp
- Maida flour – 1 cup
- Salt (required)
- Cardamom (Elachi) – ½ tbsp
How to make Erachi pathiri with mutton keema
Step 1: Take mutton keema in a bowl add salt and turmeric to it. Now cook it on low flame.
Step 2: Take another pan add oil and heat it. Add onion grate, ginger grate, garlic grate and green chili grate.
Step 3: Fry the grates nicely in the oil.
Step 4: Now add mutton keem that you kept a side in other bowl to this fried grates.
Step 5: Add required salt again and allow it to fry till the mixture becomes dry.
Step 6: Put some coriander grate and turn off the flame. Keep the pan a side.
Step 7: Take well bottomed bowl add maida flour. Start mixing the maida with required water.
Step 8: Remember you need to mix the flour like how you do for chapathi.
Step 9: Start making small size balls with mixed maida flour.
Step 10: Press the balls like thin puris (round shaped).
Step 11: Now keep mutton keema mixture which you have prepared before in the center.
Step 12: Cover the mixture with other puri on the top.
Step 13: Start folding the edges of the puri by pressing both bottom and top puri. Now the pathiri is ready.
Step 14: Add elachi powder, sugar in egg. Beat the egg by mixing the ingredients.
Step 15: Apply this liquid to both sides of pathiri.
Step 16: Take a bottom pan and oil to half of the pan. Start frying pathiris in oil.
Step 17: Remember the pathiri should become light yellow in color.
Erachi pathri is ready to eat now.
Keema pulav / Pulao
Keema biryani / Pulav is most common aromatic biryani which is made from Keema and varieties of masalas. I have used keema, ghee and lot of spices. Cooking of keema pulav is very easy and it doesn’t take much effort. It is made with fragrant minced lamb cooked in aromatic spices. Then it is cooked again by mixing with basmati rice. No worries just go through the complete procedure which is given below. You will get a cool idea. Keema pulao is healthy with all nutrients, minerals and vitamins.
- Keema – 200grms
- Basmathi rice – 1 ½ cup
- Oil – 2tbsp
- Cloves – 2
- Cinnamon stick – 1
- Elachi – 4
- Black pepper – 10
- Cumin seeds – 1tbsp
- Ginger garlic grate – 2tbsp
- Onion grate – ½ cup
- Green chili – 4
- Garlic ginger paste – 2tbsp
- Red chili powder – 1tbsp
- Tomato pieces – 1cup
- Mint grate – 2tbsp
- Coriander – 2tbsp
- Salt (required)
- Garam masala – 1tbsp
How to make Keema pulav / Pulao
Step 1: Take basmathi rice in a bowl and soak it for ½ hour. Pour down the water.
Step 2: Add oil in a big pan and heat it.
Step 3: Add cinnamon, cumin seeds, black pepper, cloves, elachi, ginger garlic grate, onion pieces, green chilli pieces and keema into the oil.
Step 4: Allow them to fry for some time. Now add ginger garlic paste, red chili powder, tomato pieces and mint grate to the mixture.
Step 5: Fry it nicely by stirring slowly.
Step 6: Now pour three cups of water to it and add salt.
Step 7: Add soaked basmathi rice into this water and mix them well.
Step 8: Add garam masala into it and mix it well.
Step 9: Cover the bowl with lid and allow to cook rice. Check if the rice is half cooked.
Step 10: Now cover the lid and slow down the flame. Allow it to cook for 15 minutes.
Step 11: Turn off the flame and garnish with coriander leaves and mint leaves.
Tasty keema biriyani is now ready to eat.
We have come up with healthy chicken recipe. Chicken korma is the most famous muglai specialty. Chicken and almond sauce and pieces makes the dish still more colorful. There are lots of styles followed in preparing the chicken korma. This is completely different compared with other vegetarian kormas. Add correctly the spices and required salt for rich taste. Follow the steps cleanly for perfect dish. Feel the taste of chicken korma with our recipe. Here you go.
- Chicken – ½ kg
- Almond powder – 1 tbsp
- Lemon juice – 1 tbsp
- Black pepper powder – 1tbsp
- Ginger garlic paste – ½ tbsp
- Ghee – 2tbsp
- Onion – 1
- Turmeric – ½ tbsp
- Curd – 200ml
- Green chili – 6
- Cardamom – 4
- Cinnamon stick – 2
- Biriyani leaves – 1
- Garam masala – ½ tbsp
- Coriander powder – 1 tbsp
- Almond pieces – 1
- Salt (required)
- Cloves – 2
- Coriander leaves
How to cook Chciken korma
Step 1: Take the chicken in bowl and wash it with clean water twice.
Step 2: Now add salt, turmeric, lemon juice, black pepper powder, ginger garlic paste to the chicken.
Step 3: Mix all the ingredients and keep a side for half hour.
Step 4: Take thick bottom pan add ghee to it an allow it get hot in low flame.
Step 5: Now add onions, turmeric and fry it till onions get golden brown. Turn off the flame and keep the pan a side.
Step 6: Let the mixture get cool and now add whole mixture in a jar by adding green chilli. Grind it and make it a fine paste.
Step 7: Add this paste to the magnet chicken and mix well.
Step 8: Take curd in a small bowl and add almond powder and coriander spice powder.
Step 9: Pour this liquid item into the chicken bowl.
Step 10: Now turn on the stove and keep a pan on it. Add ghee to the pan and heat it.
Step 11: Add Cardamom, cloves, cinnamon stick and biriyani leaves and fry it.
Step 12: Take the chicken bowl which you kept side and add this to the pan.
Step 13: Mix it well and cook in a low flame. Cover the pan with lid.
Step 14: Check the chicken pieces whether they cooked nicely are not.
Step 15: If you feel the chicken is completely cooked then add garam masala powder.
Step 16: Taste the salt and now the dish is ready. Garnish the curry with almond pieces and coriander leaves.
Enjoy the tasty keema recipes and be healthy. A good recipes for food lovers.