It is an interesting main course meal dish which not only gives enhanced taste but also very useful for our health. Its main ingredient is Mince and Split Chickpeas which has many health benefits. If you are interested to see its benefits you may watch MHK channels recipe “Raisha Dar Beef Kabab” however some of it are as under:-
Beef: Beef is a rich source of Proteins, Vitamins, potent Amino Acid, Minerals, and L-Carnitine (turns fat into energy) and many more. Consequently it improves muscles, prevent from iron deficiency, turns fats into energy, reduce the risk of anemia etc.
Split Chickpeas: Vitamin, fibers, proteins and minerals are enriched in split chickpeas which are very helpful in preventing from many diseases like disturb digestion, improve heart health, prevent from many cancers, weight management etc.
Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to cook it in simple, easy and quick way to add an interesting main course meal dish:
Ingredients for Making of Qeema or Chanay ke Daal:
Mince (قیمہ): 750 Grams (Washed thoroughly and cut in small pieces)
Split Chickpeas (چنے کی دال) : 375 Grams (1.5 Cup) (washed and soaked for 1 hour)
Onion (پیاز): 3 (Medium size roughly chopped)
Green Cardamom (سبز الائچی) : 2X
Black Cardamom (موٹی الائچی) : 1X
Cinnamon (دار چینی) : 3~4 Pieces
Black Pepper (کالی مرچ) : 8~10X
Clove (لونگ) : 3~4X
Garlic (لہسن) + Ginger () Paste: 2 Table Spoon (fine cut)
Salt (نمک): 1 Table Spoon
Turmeric (ہلدی): 1/2 Tea Spoon
Red Chili (سرخ مرچ): 1 Table Spoon
Coriander (دھنیا) Powder: 1 Table Spoon
Black Seed (کلونجی) : 1/2 Tea Spoon
Tomato (ٹماٹر): 3 (Medium size roughly chopped)
Green Chili (ہری مرچ): 3~4 (roughly chopped)
Cooking Oil (تیل): 1/2 Cup
Spice Powder (گرم مصالحہ) : 1 Tea Spoon
Green Coriander (ہرا دھنیا) : 1/2 Cup
Green Chili (ہری مرچ) : 2 Whole & 2 Fine cut
Procedure for Making of Qeema or Chanay ke Daal:
Step-1: Pour oil in a pan on stove and fry onion in it at high flame till its colour turns into transparent.
Step-2: When colour of onion is changed, turn the flame towards low and pour spices (whole), fry for a while and add garlic+ginger paste and two minutes.
Step-3: Add salt stir a while then add Mince (750 Grams) and further fry till its colour is changed. (Approximately 5 minutes)
Step-4: Add one by one Turmeric, red chili, coriander powders and black seeds, mix and fry for two minutes till the smell of spices is felt.
Step-5: Now add tomatoes, fry till they are tendered further steam cook for 2~3 minutes to make the tomatoes soft completely, than fry the same for 5 minutes (approx) so that all the spices are dissolved thoroughly in the mixture.
Step-6: After that pour split chickpeas in the said mixture which was washed and soaked for 1 hour in prior, further fry for 2~3 minutes.
Step-7: Now pour sufficient amount of water in which mixture could only be dipped and mix thoroughly.
Step-8: Place the lid on cooker and steam cook for 15 minutes after the whistle sounds.
Step-9: Sprinkle spice powder, Green Coriander, Green Chili (fine chopped/cut), Mix slightly
Step-10: in last place lid again on the pot and steam cook for a short while & then dish out as it is ready to serve/present...
Tips for Making of Qeema or Chanay ke Daal:
1. Use whole spice to overcome the smell of garlic and meat
2. After pouring chickpeas fry dry in the batter so that colour of spice overlap it smoothly and keep the each grain of chickpeas separate
3. Never pour extra water in chickpeas otherwise colour may spoil and become glutinous
However you cant watch the video by clicking the link below:-
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