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Bhuna Qeema With Khara Masala Minced Meat With Whole Spices Recipe

Experience the rich flavors of Pakistan with this authentic Bhuna Qeema recipe! Made with tender minced meat (chicken, beef, or mutton), aromatic whole spices, and a vibrant Khara Masala blend, this dish is incredibly flavorful and easy to make. Perfect for a weeknight dinner or a special occasion, this recipe will transport your taste buds to the heart of Pakistan.

Prep Time 15 mins
Cook Time 50 mins
Calories 571.8 kcal
Protein 69g
Rating 4.0 (1 Reviews)
Bhuna Qeema With Khara Masala Minced Meat With Whole Spices 95

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bhuna Qeema With Khara Masala Minced Meat With Whole Spices

  • 1 kg beef mince
  • 3 medium onions, finely chopped
  • 6-7 garlic cloves
  • 1.5 inch fresh ginger
  • 2 tsp red chili powder
  • 2 tsp salt
  • 1 tbsp cumin seed
  • 1 tbsp coriander seed, lightly crushed
  • 2 (2 inch) cinnamon sticks
  • 1 tbsp black peppercorns
  • 4-5 black cardamom pods
  • 6-7 whole cloves
  • 1 cup plain yogurt, whisked
  • 3-4 dried red chilies, chopped
  • 1/2 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 2-3 green chilies, sliced (optional)
  • 1/4 cup vegetable oil
  • 2 tbsp ginger-garlic paste

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How to Make Bhuna Qeema With Khara Masala Minced Meat With Whole Spices

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
  2. Add the cinnamon sticks, peppercorns, cardamom pods, and cloves. Stir-fry for 1 minute, until fragrant.
  3. Add the ginger-garlic paste and sauté for another minute until fragrant.
  4. Stir in the cumin seeds for 30 seconds. Add the minced meat and break it apart with a spoon.
  5. Stir the meat on medium-high heat until it changes color and begins to brown, about 5-7 minutes.
  6. Add salt and chopped red chilies. Stir well. Reduce heat to low, cover the pot, and let the mince simmer in its own juices for 25-30 minutes, or until tender.
  7. Remove the lid, increase the heat to medium-high, and stir-fry for 1 minute to evaporate excess liquid.
  8. Stir in the yogurt and cook for 1-2 minutes, stirring constantly, until the yogurt is heated through and slightly thickened.
  9. Add the chopped coriander leaves and green chilies (if using). Stir well.
  10. Cover the pot, turn off the heat, and let it rest for 5 minutes.
  11. Garnish with chopped mint leaves and serve hot with naan or rice.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

54g

Fat

68g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Ground Beef Recipes Asian Gluten Free Keto One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef Asian Pakistani Ground Beef Meat