Dear sughar ladies,
I am pretty new in cooking. Everytime I make keema, it comes out sokha sokha bareek sa with dark color. Today I wanna try dum chicken keema with coal but I don’t want it to end up too bareek. I looked at some recepies who boil keema before cooking. I’ve never done that. Do you think I can boil chicken keema before cooking or it’s only for red meat? any other tips you may have will be highlyyy appreciated!
Thanko!
Re: Urgent - making keema today!
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Re: Urgent - making keema today!
Pari si ... chicken keema gets done in 20 minutes .. if you preboil it , it will not absorb any spices and will taste very bland ... hence its best never to preboil keema .
The keema gets that thin when its been taken through machine a few times and has a high fat content ... so when you cook it , the fat gets dissolved and the remaining meat looks really thin ..
About the sookha bit , that can be handled .. next time try to add a bit of water in the keema , like just quarter cup , after you have bhoonoed it nicely .. that will give it a nice consistency ...
Re: Urgent - making keema today!
What CB said!!...
I love sookha bareek qeema..yum.
Why don't you ask your gosht wala to only mince the chicken once.That should make it easy cooking in big bits.However,I always thought dum ka qeema is bareek anyways.