Bhunna means to fry on high flame so when mince meat is fried with spices on high flame, the result is bhunna qeema / keema / kheema. It is a most common mince meat dish cooked in every Pakistani home. It is also great as picnic food; ideal for canning food on travel and stays good on room temperature for several hours.( see note 1) It’s also handy to be added in pies, mince lasagna, rolls, sandwiches, samosa, filling, Bohra lasanyo or pities. Plus it is super easy and simple to cook. Best tasting bhunna qeema is made with 20% fat beef mince. However, for healthy option you may take low fat, mutton leg mince.(That’s what I used.)
How to make Bhunna Qeema masala, fried mince.
Author: Mariam Huzaifa
Recipe time:50 min| Prep time:15 min| Cooking time:35 min| Cuisine: Pakistani, Indian, Nepali, Bangladeshi | Recipe type: Main course, Dinner, picnic food, recipe for canned food
- 500 gm mince beef / mutton(keema)
- 1/2 to 1 cup oil (tel) (see notes 2)
- 250 gm, 2 cup onion (piyaz), thinly sliced
- 1 tbs whole cumin (sabut zeera)
- 1 1/2 tbs coriander seeds(sabut dhanya)
- 1/2 tbs chilli flakes (kooti lal mirch)
- 4 cloves (laung)
- 8-10 black pepper (kali mirch)
- 1/2 inch cinnamon stick ( dal cheeni)
- 1 black cardamom ( bari elaichi)
- 1 tbs green chili paste
- 1/2 tbs garlic paste
- 1/2 tbs ginger paste
- 2 tbs lemon juice
- 1/2 yogurt (dahi), whipped
- 2 tbs butter ( optional)
- 1/4 tsp black pepper powder, freshly grounded
- 3-4 jalapeno peppers ( bari hari mirch), thick slices
- 1/4 cup fresh Coriander (hara dhanya), chopped
- 2 inch ginger (adrak), julienne
- Wash mince meat and put in a strainer to drain excess water.
- Dry roast cumin and coriander seed together in a pan. Let it get cool, then make powder of it.
- In a pot, take oil and fry the onions until golden brown.
- On low flame add coriander and cumin powder, clove, cinnamon, cardamom , black pepper, red chili flakes, ginger paste, green chili paste and garlic paste. Fry for few seconds.
- Add chopped tomatoes and salt, mix well and cover. Cook for 2-3 minutes.
- Add mince meat, mix well and cover again. Cook for 12 minutes on medium flame.
- Add whipped yogurt and lemon juice. Burn the excess water.
- Add butter and fry (bhunna) qeema on medium high flame, until oil separates.
- Add pepper powder, sliced jalapeno, fresh coriander and ginger slices for garnish.
- Serve with green chutney, kachumber salad and roti or nan.
- Dry roast cumin and coriander. Let it cool in separate plate then make powder of it.
- Fry onions in oil on medium low flame until golden brown.
- When onion are golden and crispy, add all spices on low flame. Stir well for few second.
- Add tomatoes and salt, stir well, cover and cook for 2-3 minutes.
- Add mince meat, stir well.
- Cover and cook for 10-15 minutes.
- Add yogurt and lemon.
- Add butter.
- Fry keema or bhunnofy until oil separates or dry out more water for a dry qeema. You can add water to form a keema curry like consistency to be eaten with rice. Garnish with coriander, ginger and jalapeno. Serve with roti or nan and green chutney and kachumbar salad.
- If making kheema for picnic or travel or canning, add more oil while cooking. You can always remove extra layer of oil from top after heating but the oil layer on top protects food from spoiling.
- You may add less or more oil as per your taste.
- With some left over keema you can make tasty lasanyo.