3:30 am - Sunday December 21, 2014

Keema Qabooli


  • Minced Meat (Hand made)         1 kg
  • Rice                                                        1 kg (wash and soak for 15 minutes)
  • Grams (Chanay Ki Daal)                 1 cup (Half Boiled)
  • Yogurt                                                   1 cup
  • Milled Red Chili                                 1/2 tbsp
  • Salt                                                         as per taste
  • Green Chili                                          6 (3 chopped & 3 whole)
  • White Vinegar                                   1 tsp
  • Ghee/ oil                                             1 and 1/2 cup
  • Hot Milk                                               1 cup
  • Milled Ginger Garlic                        1 tsp
  • Turmeric                                              1 tsp
  • Mint                                                      1 bunch (Fine chopped)
  • Lemon                                                  4
  • Black Cumin                                        1 tsp
  • Onion                                                    4 (fine chopped)
  • Food Color                                          finger sprinkle.


  1. First of all put minced meat, ginger, garlic, salt, chili, turmeric and 2 tbsp ghee in a cooking bowl and roast it without water then take it off.
  2. Separate water from boiled grams and combine with half bunch of mint, 3 green chilies, chopped black pepper and juice of 2 lemons.
  3. Heat ghee in a small cooking bowl and fry onions in it till golden brown then take out and place on a paper and put ghee in grams.
  4. Boil rice in a big cooking bowl with some leaves of mint, whole green chili, black cumin and salt, take off after half boiled and separate its water by sieve.
  5.  Now all three items are ready.
  6. Paste some oil on surface of cooking bowl and place a layer of rice the a layer of minced meat then a layer of grams and put some crushed fried onions on it. Put rice on top.
  7. Mix food color in hot milk and spread over rice then remaining onions and juice of 2 lemons.
  8. Cap it and heat on high flame for 5 minutes then turn the flame low, when steams appears Qabooli is ready.
  9. Serve it hot with Raita and pickles.

Filed in: Rice

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