Start your Eid day with this special Lagan Qeema and paratha recipe. The perfectly balanced spices and smooth texture of the qeema paired with square paratha complete the equation. #happycookingtoyou #foodfusion #digitalammi #eidbreakfast
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00:00 Lagan Qeema with Paratha
00:14 Prepare Lagan Qeema
02:27 Prepare Paratha
03:23 Aray waah
Serves 8-10
Recipe in English:
Ingredients:
Prepare Lagan Qeema:
-Beef qeema (Mince) finely chopped 1 kg
-Himalayan pink salt 1 & ½ tsp or to taste
-Kacha papita (Raw papaya) paste 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Badam (Almonds) soaked & peeled 15-16
-Kaju (Cashew nuts) 10-12
-Khopra (Desiccated coconut) 2 tbs
-Hari mirch (Green chillies) 5-6
-Podina (Mint leaves) 12-15
-Hara dhania (Fresh coriander) 2-3 tbs
-Lemon juice 2 tbs
-Water 5-6 tbs
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Kabab cheeni (Cubeb spice) powder 1 tsp
-Elaichi powder (Cardamom powder) ½ tsp
-Garam masala powder 1 tsp
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Pyaz (Onion) fried 1 Cup
-Dahi (Yogurt) whisked 1 Cup
-Cream ¾ Cup
-Ghee (Clarified Butter) ½ Cup
-Koyla (Charcoal) for smoke
Prepare Paratha:
-Paratha dough ball 150g each
-Ghee (Clarified butter) 1 tbs
-Ghee (Clarified butter) 1 tbs
-Hara dhania (Fresh coriander) chopped
-Hari mirch (Green chillies) slices 1-2
-Pyaz (Onion) rings
Directions:
Prepare Lagan Qeema:
-In a pot,add beef mince,pink salt,raw papaya paste,ginger garlic paste & mix well,cover & marinate for 1 hour.
-In a spice grinder,add almonds,cashew nuts,desiccated coconut & grind well.
-Add green chillies,mint leaves,fresh coriander,lemon juice,water & grind well to make a thick paste & set aside.
-In the pot,add red chilli powder,cubeb spice powder,cardamom powder,garam masala powder,black pepper powder,turmeric powder,fried onion,yogurt,cream,clarified butter,ground paste & mix until well combined,cover & marinate for 1 hour or overnight in refrigerator.
-Turn on the flame & cook on medium flame for 5-6 minutes,cover & place a heat diffuser plate or a griddle under the pot & cook on low flame for 25-30 minutes (check & stir in between) then cook on medium flame until oil separates (4-5 minutes).
-Give a coal smoke for 2 minutes than remove coal,cover & let it rest for 3-4 minutes.
Prepare Paratha:
-Take a dough ball (150g),sprinkle dry flour & roll out with the help of rolling pin.
-Add & spread clarified butter,flip all sides to make a square shape.
-Sprinkle dry flour & roll out with the help of rolling pin.
-On heated griddle,place paratha,add clarified butter & cook on medium flame from both sides until done.
-Garnish with fresh coriander,green chillies,onion rings & serve with paratha!
