Ingredients:
- Hari elaichi (Green cardamom) 3-4
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Jaifil (Nutmeg) ¼ piece
- Javatri (Mace) 3 blades
- Sabut lal mirch (Whole red chilies) 8-10
- Chanay (Chickpeas) 3 tbs
- Qeema (Mince) Mutton/Beef ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dahi (Yogurt) ¼ Cup
- Meat tenderizer 1 tbs or Kacha papita (Raw papaya) paste 3 tbs
- Lal mirch powder (Red chili powder) 2 tsp or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Koyla (Charcoal) for smoke
- Ghee ½ Cup
- Pyaz (Onion) sliced 1 medium
- Pani (Water) 1 & ½ Cups or as required
- Kewra water 1 tsp
Directions:
In frying pan,add green cardamom,cloves,cinnamon stick,black peppercorns,nutmeg,mace,whole red chilies,chickpeas and roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices,grind well & set aside.
In chopper,add mince and chop finely.
In bowl,add mince,ginger garlic paste,yogurt,meat tenderizer,red chili powder,salt,turmeric powder, coriander powder,ground spices and mix well.
Give a coal smoke for 3 minutes.
Remove coal and let it marinate for 2-3 hours.
In pot,add ghee and let it melt.
Add onion and fry until golden brown.
Now add marinated mince,mix well and cook for 5 minutes.
Add water and mix well.
Add kewra water and mix well.
Cover and cook on low flame for 30 minutes or until oil separates.
Garnish with onion rings & serve.
Ajza:
- Hari elaichi (Green cardamom) 3-4
- Laung (Cloves) 4-5
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Jaifil (Nutmeg) ¼ piece
- Javatri (Mace) 3 blades
- Sabut lal mirch (Whole red chilies) 8-10
- Chanay (Chickpeas) 3 tbs
- Qeema (Mince) Mutton/Beef ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Dahi (Yogurt) ¼ Cup
- Meat tenderizer 1 tbs or Kacha papita (Raw papaya) paste 3 tbs
- Lal mirch powder (Red chili powder) 2 tsp or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Koyla (Charcoal) for smoke
- Ghee ½ Cup
- Pyaz (Onion) sliced 1 medium
- Pani (Water) 1 & ½ Cups or as required
- Kewra water 1 tsp
Directions:
Frying pan mein hari elaichi,laung,darchini,sabut kali mirch,jaifil,javatri,sabut lal mirch aur chanay dal dein aur khusbhu anay tak roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal ker ache tarhan grind ker lein & side per rakh dein.
Chopper mein qeema dal ker ache tarhan chop ker lein.
Bowl mein qeema,adrak lehsan paste,dahi,meat tenderizer,lal mirch powder,namak,haldee powder, dhania powder aur ground spices dal ker ache tarhan mix ker lein.
3 minutes kliya koyla ka dhuwan dein.
Koyla ko nikal lein aur 2-3 hours kliya marinate ker lein.
Pot mein ghee dal ker melt karein.
Pyaz dal dein aur golden brown hunay tak fry ker lein.
Ab marinated qeema shamil karein aur ache tarhan mix ker ka 5 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein.
Kewra water dal ker mix ker lein.
Dhak dein aur halki ancch per 30 minutes or oil alag hunay tak paka lein.
Pyaz ka rings sa garnish ker ka serve karein.
