Sara Dhanani

Bihari dum Keema

In Favorite Recipes, Meat & Poultry on August 12, 2012 at 11:24 am

Mouth watering, tender minced beef with hot naan. The smoky flavor comes from giving the cooked beef “dum”. Thanks Zaidi! This one is a keeper!

Bihari dum Qeema

2.5 pounds of minced beef (85 or 90% lean)
One packet of Shaan Bihari Kabab mix
One tablespoon meat tenderizer powder
One cup full fat yogurt

One tablespoon ginger garlic paste

Three green chillies, finely sliced
Two tablespoons gram flour (besan)

Dum

One piece of charcoal, foil and One teaspoon oil

Method:
In a heavy bottomed pan, dry roast the gram flour. This means cooking it on medium heat, without any oil in the pan, till you can smell it. You have to keep stirring so it doesn’t burn. Once done, set aside.
In a large bowl, mix the ground beef, shaan bihari masala, ginger garlic paste, meat tenderizer, green chillies. Add the yogurt and gram flour, combining them thoroughly. Let this mixture marinate for 4-6 hours or overnight in the fridge.
Preheat oven to 375 C. Add the meat mixture to an oven safe dish which has a lid (I use a large saucepan) and bake with the lid on for 20 minutes. Uncover and cook for 10 more minutes. Remove from oven. For “Dum”, make a small well in the middle of qeema and put a small piece of aluminum foil on it. Heat a piece of charcoal on stove top till its red-hot in the center. Place coal in the foil boat, and add 1 teaspoon of oil on it. It will sizzle immediately! Replace lid on the saucepan and cover for 15-20 minutes. Garnish with chopped coriander. Serve with paratha or naan.

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