Kababchini ka Kheema

 If you ask me my one true favorite it has to be This! Kababchini ka Kheema.

Kababchini is known as Allspice in English. It is widely used as a cooking ingredient in India and many other Asian countries and has many medicinal benefits to its credit.

Kababchini ka Kheema is the minced meat prepared with kababchini (allspice) with addition to curd and dalia (roasted white chickpea) powder. My friends back in the college still remember its taste till date and time and over and have been asking for the recipe so here it comes...

                                                         

Ingredients:

1. Kheema - 500gm
2. Curd - 250gm
3. Kababchini powder - 3tbsp
4. Dalia powder - 3tbsp
5. Onion - 1no
6. Turmeric powder - 1tsp
7. Salt - to taste
8. Ginger garlic paste - 1tbsp
9. Green chilies - 4 to 5nos
10. Coriander leaves - 1/2 bunch
11. Mint leaves - 1/2 bunch
12. Oil - 3tbsp

Method:

• Wash Kheema well with water. Drain the water very well and keep aside. Let it rest for atleast 15 minutes.
• In a bowl take Kheema add curd, Kababchini powder, dalia powder, turmeric powder, salt and ginger garlic paste. Mix it very well using your hand. Keep aside.
• Heat oil in a vessel and fry the onion till red.
• Now add the kheema curd mixture to this. Or, you can remove the onions and proceed with the recipe and preserve the onions for garnishing.
• Let it cook on low flame till water dries completely.
• Now let it cook on dum i.e. low flame for some more time.
• Add coriander leaves, mint leaves and slit green chilies.
• Serve hot with rotis or steamed rice.

                                     

 Also try Kheema curry, Shami Kebab, Beans & Minced meat curry, Kheema cutlet and Dum ke tamaate from My Mom's Kitchen.


Do come back to tell me your experience. 

     I will meet you with my next post till then....

Happy Cooking!!!