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Serve the qeema with hot chapattis
Mince (coarsely pounded by hand) ½ kg
Moongray (beans) ½ kg
Salt to taste
Ginger and Garlic Paste 1 tbsp
Onion (medium) 1
Red Chili Powder 1 tbsp
Cumin Seeds 1 tbsp
Turmeric Powder 1 tsp
Tomatoes 2 -3
Dalda Cooking Oil ½ cup
Wash the moongray and mince meat separately. Cut the moongray into small pieces. Keep the mince meat in a colander. Chop the onions and tomatoes.
Add the moongray to 4 – 5 cups of boiling water, cook for 5 – 7 minutes, strain and set aside.
In a separate pan, heat Dalda Cooking Oil for 3 – 4 minutes over medium heat, add the chopped onions and fry till golden. Remove them from the oil and set aside.
In the same oil, add the ginger and garlic paste and fry it for 1 – 2 minutes. Add the mince meat and fry. After 3 – 4 minutes, add 2 cups of water and turn down the heat to low.
When the water from the mince meat dries up add salt, turmeric powder, red chilies and tomatoes; Simmer till the oil separates.
Add the moongray to this oil mixture and simmer for 10 minutes over low heat.
Sprinkle coarsely ground ground cumin seeds over the dish and remove it from the stove.
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