Producer: Mehak Pal Editor: Manuj Yadav
Combine minced mutton with finely chopped onions, ginger-garlic paste, and Kashmiri red chilli powder. Now, shape the keema into small balls. Simmer it in a thick, yoghurt-based gravy infused with spices like fennel, dry ginger, and cinnamon.
Cook minced mutton with onions, tomatoes, yoghurt, and whole spices like bay leaves, cloves, and cardamom. Now, layer saffron-soaked rice with keema and cook on a low flame. Garnish it with fried onions and fresh coriander.
Minced mutton is sautéed with onions, garlic, ginger, green chillies, and a mix of ground spices like turmeric, cumin, and coriander. Tomatoes and water are added to create a thick curry, which is simmered until the kheema is tender.
The chicken keema is cooked with onions, tomatoes, ginger, garlic, and ground spices like garam masala, cumin, and coriander powder. Potatoes are added and cooked until tender.
The dish features minced meat, typically mutton or chicken, cooked with onions, tomatoes, green chillies, ginger, and garlic. It is served with buttery pav and is garnished with chopped onions and fresh coriander.