How to Cook Kachri Qeema

Posted on Mar 27 2019 - 1:39pm by kumar
Prep time: 70
Cook time: 25
Serves: 2 People

Ingredients for Kachri Qeema :

For Marination:

  • 1 Kg Qeema
  • 4 Whole Kachris (crushed)
  • 1 Cup Papaya (half-ripe), grated
  • 1/2 Cup Pineapple pulp
  • 1-1 1/2 tsp Red chilli powder
  • 1 tsp Garam Masala
  • 2 tsp Garlic paste
  • 1 tsp Ginger paste
  • To taste Salt

For cooking Qeema:

  • 250 Gram Curd
  • 4 Medium Onion (golden fried)
  • 4 Cloves
  • 1 Cup Oil

How to Cook Kachri Qeema :

  1. Marinate the mince with all the marinating ingredients.
  2. Leave overnight in the fridge or at least for four to five hours.
  3. Add the curd and onions to the marinated mince an hour before cooking.
  4. Heat oil and add cloves and cardamoms, allowing them to crackle for a minute or two.
  5. Now add the marinated mince. Stir it for a few minutes on medium flame and then leave on low flame till done.
  6. Do not use the pressure cooker. As it is a dry dish, let the excess water from the marination evaporate fully.
  7. After the qeema is cooked, prepare to smoke it.
  8. Light a small piece of coal over the stove flame, then place it on an onion slice, pour a few drops of oil on the live coal so it smokes.
  9. Then, leave the smoking coal over the mince and cover the cooking pot with a lid. Let it remain there for a few minutes.
  10. We sometimes use a long deep spoon, place the smoking coal on it and close the lid. It adds an exceptional smoked aroma.
  11. Garnish with fresh coriander leaves, onions rings, chopped green chillies, finely shredded ginger strips and a sprinkling of garam masala.
  12. A squeeze of lemon juice adds a bit of tanginess.
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