Keema handi Recipe
Keema handi Recipe. Keema Handi is a Mughalai dish which is prevalently served in eateries. Made with minced chicken this dish is additionally an ideal decision for celebrations like Ramadan, Navroz, Eid. This is a simple to-make and slow cooked recipe. The primary fixing utilized in this recipe is minced chicken alongside flavors including cumin, ginger and garlic glue, poppy seeds and ground coconut blend, and coriander all of which add their particular flavors, making it a mouth watering dish.
It is a fiery, low carb and gluten free recipe which would be cherished by individuals of all age gatherings. Qeema handi is a fundamental course dish and can be had for lunch or supper matched with paratha, naan or sheermaal. Attempt it.
Elements of Keema handi
1/2 kilograms minced chicken
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ginger glue
1 1/2 teaspoon coriander powder
1/2 cup yogurt (curd)
2 tablespoon coriander leaves
1 teaspoon poppy seeds
4 tablespoon margarine
1 1/2 teaspoon zest stew powder
1/2 teaspoon garlic glue
1 teaspoon cumin powder
1/4 teaspoon garam masala powder
4 little green bean stew
1 cup onion
1 tablespoon ground coconut
Keema handi Recipe
Step by step instructions to make Keema handi
Grind 1 teaspoon poppy seeds in espresso processor with 1 tablespoon ground coconut. Keep this combination to the side. Presently heat margarine in a handi, add cleaved onion and sear pleasantly until the onions become brilliant brown. Then, at that point, add ginger and garlic glue and broil for 5 minutes. Add minced chicken, salt, stew powder, turmeric, yogurt, cumin powder, coriander powder and the poppy seeds-coconut blend to the handi, and sear for 5 minutes more.
Cover it and cook for 1 hour on low fire to get a smooth surface. Presently, add garam masala powder, coriander leaves and green chilies.
Keema Handi is currently prepared. Present with naan, paratha or sheermaal.
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