Khara semiyah with keema Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and saut茅 until golden brown.
• STEP 3.Add minced meat and cook until it turns brown.
• STEP 4.Add ginger-garlic paste, green chilies, and spices. Cook for a few minutes.
• STEP 5.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 6.In a separate pot, boil water and cook the vermicelli noodles until they are al dente.
• STEP 7.Drain the noodles and add them to the cooked keema. Mix well.
• STEP 8.Garnish with chopped coriander leaves and serve hot.
• STEP 9.Cooking Tips: You can add vegetables like peas, carrots, or bell peppers to the keema for added flavor and nutrition. Adjust the spice level according to your preference.
• STEP 10.Storage and Serving: This dish is best served hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Cooking Tips

• You can add vegetables like peas, carrots, or bell peppers to the keema for added flavor and nutrition.
• Adjust the spice level according to your preference.

Storage and Serving

• This dish is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.