Ingredients
- 1/2 kg qeema (mince)
- 1 cup + 2 tbsp fried piyaz (fried onion)
- 1-1//2 tsp namak (salt)
- 2-3 tsp laal mirch powder (red chili powder)
- 1/2 tsp haldi (turmeric)
- 2 tbsp adrak lehsan paste (ginger garlic paste)
- 1-1/2 tsp zeera powder (cumin zeera)
- 1-2 darcheeni (cinnamon stick)
- 1 cup ubli kaali masoor ki daal (black lentil boiled till done only)
- 1 tsp dhania powder (coriander powder)
- 1 tsp garam masala powder
- 5-6 hari mirch (green chili)
- 1/2 cup tail (oil)
- 1/4 cup taza dhania (fresh coriander)
- 1/2 cup milk + 1/4 tsp food color
- 1/4 tsp food color
- 1 cup dahi (yogurt)
- 6-8 sabit kaali mirch (black peppercorns)
- 6-8 long (cloves)
- 4-5 choti ilaichi (green cardamom)
- 2-3 tbsp ghee
- 2 tbsp podina (mint leaves)
- 1-1/2 tsp kewra or kewra essence
- 1 tsp badiyan ka powder (star anise powder)
- 1 tez patta
- 2-1/2 cups chawal ek ghanta bhigoe, 3/4th boiled with 2-1/2 tsp namak (rice soaked 1 hour, 3/4th boiled with salt)
Directions
Pan main tail shamil karen or sabit garam masala (sabit kaali mirch, long darcheeni or tezpaat) jab khushbu anay tak anaya lagay to adrak lehsan paste shamil karen_
Jab paste ka rang tabdeel honay lagay to qeema shamil karke mix karen_
Qeema thora pak jaye to isme laal mirch, dhania powder, zeera powder or haldi daal kar mix karen_
Qeemay main dahi or namak shamil karen or dhaank den_
Jab pani mukammal khushk honay pe ae to fried piyaz, hari mirch or thora sa dhania daal kar bhun len_
Ussi pan main qeemay pe garam masala powder, badiyan ka powder, bachi hoi mirchen daalen, phir thoray chawal ki teh lagaen, chawal ke baad kaali masoor ki daal ki teh lagaen, or akhir main bache hue chawal ki teh lagaen_
Sab se akhir main chawal ke upar doodh or food color ka mixture daalen, food color, ghee, hara dhania, podina or talli hoi piyaz upar daal kar dhakan band karden_
Halki anch par 15-20 mins dum par rakh den_
Ab mix karke serve karen_:)