Rajhistani Keema Recipe | How To Make Rajhistani Keema

FULL WRITTEN INGREDIENTS AND RECIPE IN THE DESCRIPTION

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Music:
Last Summer by Ikson: http://www.soundcloud.com/ikson

Meizong - Salt Mines (Original Mix)

INGREDIENTS:
Ginger Garlic paste 1 tablespoon
Onion 1 medium
Potatoes 3 medium boiled
Peas ½ cup boiled
Green chilies 2 – 3 chopped
Lemon juice 1 – 1 ½ tablespoon
Dry mango powder/khatai powder 1 tablespoon
Red chili powder 1 teaspoon
Turmeric 1 teaspoon
Cumin seeds 1 teaspoon crushed
Kalonji (black caraway) 1 teaspoon
Badiyan phool (star anise) 1 teaspoon grounded
Salt to taste
Button red chilies 6 – 7 or dried red chilies long 3 – 4
Coriander leaves ¼ bunch (chopped)

Heat oil on low heat in a pan. Fry onions until they are translucent.

Add ginger paste and garlic paste. Stir for 30 seconds.

Add ground beef. Fry on medium heat until the water of the minced lamb dries completely.

Add potatoes (if you want them), salt, red chili powder, crushed cumin, ground badiyan phool, turmeric, dry mango/khatai powder, lemon juice, green chilies and sliced dried red chilies button/long in the ground beef and onions and mix it well.

Turn the heat to low, cover the lid and cook from 8-10 minutes.

RISHTA TIP FOR LADIES - Whenever someone says to cook by covering the lid that means you turn the heat to low, then put the lid and cook.

After 8 - 10 minutes take the lid off. Add the boiled peas and fry it on high heat from 2 - 3 minutes more. Rajasthani Keema is ready to serve.

Ladies and Gentlemen I give you RAJASTHANI KEEMA.

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