Mughlai keema namkeen semiya 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 ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add minced meat (keema) and cook until it changes color.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 6.In a separate pan, heat ghee and roast the vermicelli until golden brown.
• STEP 7.Add the roasted vermicelli to the keema mixture and mix well.
• STEP 8.Add water and cook until the vermicelli is cooked through.
• STEP 9.Garnish with chopped coriander leaves and serve hot.

Cooking Tips

• You can use any minced meat of your choice like chicken, mutton, or beef.
• Make sure to roast the vermicelli well to enhance its flavor.
• You can add vegetables like peas or carrots to make it more nutritious.

Storage and Serving

• Mughlai Keema Namkeen Semiya is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a microwave or on the stovetop before serving.