Name: Beef Keema Kabab Recipe ( Keema Tikki )
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Pakistani
Ingredients: 350g, keema 25g, butter/fat 1/3 cup, fried brown onion crumbed 1/3 cup, chopped onion squeezed 2 tbsp, chopped fresh coriander 2-3 pcs, chopped green chilies 1 medium-sized lemon, juice freshly squeezed 1 tbsp chili flakes Salt to taste; For roasted spices: 1 tbsp coriander seeds 1 tsp, black peppercorns 10-12, roasted chickpeas; Other ingredients: Oil for frying

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Keema Chana Dal Recipe

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fried-keema-dal-recipe-with-step-by-step-photos

Keema Chana Dal | Fry Keema || How to make Keema Chana Dal with step-by-step photos

Fried Dal Keema is a yummy, flavored, aromatic, and spicy dish. Keema or minced meat cooked with channa dal in an amazing spicy masala gravy. This delicious recipe is made by adapting to the restaurant style.

Though this recipe contains high-calorie meals, as I have been telling you all, traditional meals become so delicious if you make them with ghee. If you have health issues, then you must skip using ghee in traditional dishes. You can use healthy, low-calorie oil.

You can make this fried keema dal with lamb, chicken, or mutton. I used beef mince. Additionally, you can also skip chana dal from this recipe, and it can be served only with fried keema or added beans or green peas of your choice.e

WHAT IS KEEMA?

Keema literally means to mince anything. In broader terms, keema means Indian Pakistani curried minced meat. The usual ingredients are ground meat of lamb, mutton, or beef, fried onions, tomatoes, ginger, garlic, and Indian spices like cumin, turmeric, chilies, cinnamon, cardamom, clove, and pepper. Cilantro is almost always used to garnish.

What else can I add to Keema?

If you love a combo of veggies, add green peas to make keema Matar curry or add potato to make Aloo keema curry.

Another trick is to fry the mince until you see a golden brown ting in qeema (browning) and the oil separates profusely. This is like searing and is called bhuna ( bhun-na) in Urdu. Serve it with nan, chapati, or roti, raita, and some fresh cucumber salad.

For the best result, follow my detailed step-by-step photo instructions and tips.

Recipe notes:

Mincemeat: Best-tasting fried keema is made with beef mince that has 20% fat. However, for healthy options, you may take low-fat lamb leg mince.
Ghee: In this recipe, ghee is the key to enhancing the taste buds since in all traditional foods can’t be compromised with, but as I have mentioned above, you can use oil, I recommend olive oil or corn oil
Ginger garlic: Chopped ginger garlic will be used in this recipe, as fresh chopped ginger garlic produces an earthy taste in the meal
Bengal gram: lentil quantity 4th part of the mincemeat, most important, don’t overcook chana dal in this. We require 90% cooked chana dal, and the rest of 10% will be cooked with mincemeat
Roasting keema: Making a delicious recipe depends on roasting keema with spices and ghee. The more you roast keema, the more the taste will enhance
If you want the best-tasting keema bursting with traditionally Pakistani restaurant flavors, use fresh spices. This means using freshly minced ginger, garlic, and chilies. The fresher the better

For more Similar recipes:

Kache keema kabab

Mince samosa

Keema naan

Keema bhara karela
Stuffed mince chilies

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To begin this recipe, first soak chana dal in warm water for an hour.

Take all the veggies and prepare them.

Rinse the mincemeat so that all blood can be removed.

Boil the gram lentil in 1 ½ glasses of water till 90%

Put all the whole spices in the pan.

Dry roast them together for a few seconds until they are fragrant

Grind them to a fine powder in the mortar or grinder jar.

Combine the mincemeat, onion slices, chopped tomatoes, and chopped ginger-garlic in the pot. Stir to mix them together until everything is incorporated.

Next, add powder spices such as red chili powder, red chili flakes, turmeric powder, and salt.

Further, mix it up very well, pour 1 ½ cups of water, and then bring it to a boil. Put the lid on. Allow cooking for 10-15 minutes on a medium flame.

Remove the lid, and you will see the water is getting almost dry. At this stage, add Kashmiri red chili powder, then mix well.

Keep mixing until the water dries out. Next, add roasted ground spices to the minced mixture. Combine well together

Now add ghee and yogurt to the mince. The quantity of ghee in this recipe is kept higher.

Keep frying keema for 10 minutes on medium flame. Reduce the flame to low, and add boiled chana dal to the mince.

Stir to mix them together for 5 minutes on a low-medium flame

At this point, adjust the spices, ghee, and salt. Pour 1 cup more water into the mince.

When you see the keema dal has reached the boiling point, then put the fried brown onion and garam masala.

At the end of the recipe, add some green chilies.

Stir to mix well. Simmer the fried keema dal for 5 minutes on a very low flame.

Fried keema dal is done.

Transfer the fried keema dal to the serving dish and garnish with coriander and green chilies.

transfer-the-keema-dal-to-the-serving-dish

Serve hot fried keema dal with roti or onion salad.

Beef Keema Kabab Recipe ( Keema Tikki )

Sana Rasheed 1 Comment

Beef Keema kabab recipe with step by step photos and video

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince.

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

My Latest Beef Keema Kabab Video:

Key Recipe Tips:

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

Spices and Ingredients:

This recipe incorporates spices, herbs, and whole spices

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor.

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control:

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

Meat Binding:

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture.

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method:

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

You Might Like This:

Beef Kababs For Pulao

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Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder.

Onion Preparation:

Fry brown onions in a separate pan and set aside.

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading:

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, and minced meat.

Knead until firm, then let rest for one hour.

Shaping the Kababs:

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

Frying:

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding.

Fry until golden brown on both sides.

Serving:

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

**Conclusion**

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!

Mixed Tadka Dal With Rice Recipe

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Mixed Tadka Dal With Rice || Tadka Dal With Rice || How to make mixed dal with rice with step-by-step photos and video

Mixed Tadka Dal is literally a delicious and mouthwatering kind of cooked dal. Which has an amazing and flavored taste that attracts it and goes well with rice and chapatis

Mixed tadka dal is made from various kinds of lentils. Which lentils will be used in the mixed dal is totally your choice. Here, I used moong (yellow lentil), masoor (pink or orange), and sabut masoor (black whole lentil) to make mixed dal. This is a delicious, aromatic, and flavored lentil recipe. I just put Tarka over the dal, but you can fry it as well to enhance the taste of the dal.

Most people in Pakistan love to eat dal chawal/lentil rice for lunch. A popular recipe is considered especially during the summer. I prepared mixed dal tadka with steamed rice. It is made with onion, tomato, and spices.

Literally, relish this mouthwatering, mildly spiced with roti, naan, or your favorite steamed rice. Additionally. Dal fry version, I will add them later in the post. Here I also cooked steamed rice alongside da that you can watch in a video, but not explain it in a post, as my focus of the post is on the dal.

My Latest Video Mixed Dal with Rice:

What is the Difference between Dal Tadka and Dal Fry?

Both these lentil recipes are made with different cooking techniques. While the ingredients are more or less the same, the unique cooking method implied makes a difference to the final flavors and taste.

In a dal Tadka:

Moong masoor dal is cooked with aromatics like onion, garlic or ginger, turmeric, and tomatoes. After being lightly mashed, a tadka, or tempering mixture (fried in ghee or oil) of spices, herbs, and seasonings is added to the dal. Then mixed and served.

For a dal fry:

The dal is simply cooked plain or with the addition of turmeric. which is then mixed with a sauteed onion-tomato base and further simmered

Both of these recipes are famous in the Dhaba (highway and roadside eateries)in Pakistan.

Ingredients of this dal:

I used those ingredients that are easily available in every desi kitchen.

Veggies: you will need onion, tomatoes, both finely chopped for this dal fry recipe

Green chilies: not as hot as jalapeno, but the just-right level of spice for the dish

Garlic: the subtle flavor is essential in this recipeButut if you don’t like to add garlic to it, they might well skip it. Though some flavor profiles will be amiss

Dry red chilies: Dry red chilies bring a mild spicy flavor to dal. But if you are not a spice-lover, then skip it. I highly recommend using dry red chilies in tadka to make a more aromatic and flavorful dal recipe.

Coriander leaves: This simple herb brings a much-needed hint of freshness to the dal tadka

Cumin seeds: Adding crackled cumin to dal is the most important part of any type of dal. Cumin plays a good role in bringing aroma and flavor to dal.

Additional seasoning: You will also need several pantry staples, including ginger, turmeric powder, coriander powder, red chili powder,garam masala, oil, and salt