Preparing Qeema mince: Wash meat and drain. The water well, chops onions.
Heat ghee and fry onions to a light brown color, then add chilly powder, hara masala, turmeric, salt, all spices and water and cook till mince is tender and water dries up. Add chopped boiled eggs.
For the Khichdi: Wash rice and daal and soak for 15 minutes.
In a pan put water to boil. Add rice and daal and salt also. When done remove from fire and put aside.
In another pan fry onion till brown. Add all spices and then pour over khichdi.
When serving put a layer of khichdi with a thin layer of qeema. Make several layers like this. Take the pan and put in oven for about 10 minutes.
For the Khurdi (Soup): Boil the chicken in hara masala and salt with about 4-5 glasses of water.
When done deep aside. In another pan fry onion and chilly. Add this to stock and then add milk, mint leaves and 1 tsp flour and deep on stirring until it boils.
Serve with qeema khichdi.
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