Ingredients
Kachnaar ½ kg
Minced meat 1 kg (Chicken, mutton or beef your preference)
Yogurt 375 grams
Tomatoes 2-3 finely chopped
Black Cardamom 2 pieces
Star Anise 1 flower
Clove 4 -5 pieces
Black Pepper To taste
Cardamom 2-3 pieces
White Cumin 1 tbsp
Turmeric 1 – 1 ½ tbsp
Red chilies To taste
Salt To taste
Onion 1 – 1 ½ medium sized thinly sliced
Ginger Paste 2 tea spoons
Garlic Paste 2 teaspoons
Cumin Powder 1 tbsp
Coriander Powder 1 – tbsp
Powder Garam Masala 1 tbsp
Cinnamon 1 – 1 ½ stick
Method:
Step I: Boiling Kachnaar:
Take 4 -5 cups of water in a pan.
Add kachnar to the pan and boil for 5 to 7 minutes.
After one or two boils, strain kachnaar and put them aside.
Step II: Stir fry Kachnaar:
Put 2 to 3 tbsp oil in a frying pan, heat it up a bit and then add kachnaar.
Fry for 5 to 10 mins till the water evaporates and kachnaar becomes crispy.
Remove from heat and put aside.
Step III: Frying Keema (minced meat):
Take a wok and add ½ cup oil in it.
Add 1 to 1 ½ onion medium thinly sliced onions and fry till they turn slightly golden.
Add minced meat and stir for a minute to fry it. Then add ginger and garlic paste &
cook for 5 – 10 minutes till it is fried and the water dries up.
Now add tomatoes and yogurt and cook for a minute. Add all the spices- cinnamon, star anise, cloves, cardamom, black pepper, turmeric powder, black cardamoms, cumin powder, garam masala powder, coriander powder, red pepper to taste, salt to taste.
Fry it for 5 to 7 minutes.
Add tomatoes and yogurt.
Add kachnar & fry it for 5 to 7 minutes
Qeema Kachnar is ready to serve. Garnish with green chilies and parsley.
