Easy Pakistani Keema Recipe (Bhuna Keema Recipe)

Beef Keema is an authentic Pakistani desi dish. It’s super delicious and easy to make. Pakistani Beef Keema (ground meat curry) was one of the best daily meals in my childhood and I still love it. It’s popular across the Indian subcontinent and known for its delicious flavors and comforting aroma.

Cooking up this keema curry always makes me feel connected to my roots and brings joy to my kitchen.

Whether you’re a beginner or an experienced cook, you’ll love the simplicity and deliciousness of this staple dish. This Beef keema Pakistani recipe will help you to enjoy the taste of Pakistan wherever you are.

Minced beef is full of traditional flavors that you can easily make at home. This recipe will bring the delicious taste of Pakistani cuisine to your table, and I am excited to show you how to make it step-by-step.

You can try our more Pakistani recipes like Authentic Pakistani Pakora Recipe, Chicken Chargha Recipe, Authentic Pakistani Kheer Recipe, and Halwa puri recipe (Pakistani Breakfast).

INGREDIENT NOTES

1. Ground Beef: You will need 500g of Lean ground beef from the base of this dish, providing protein and a hearty texture.

2. Oil: You will need 2 tbsp of oil used for cooking the onions and spices, oil adds richness and helps to develop flavor.

3. Red Onions: You will need 1 finely chopped red onion that adds sweetness and depth to the dish as it cooks down. Red onions are preferred in qeema recipes over other onion types (yellow, white) due to their milder flavor profile, which complements the spices and meat without overpowering them. 

4. Fresh Tomatoes: You will need 2 diced tomatoes to contribute acidity and moisture to the dish, enhancing its overall flavor. While tomato paste or tomato puree can be used as substitutes, opting for diced fresh tomatoes offers a more vibrant and natural taste. The juicy texture and tangy flavor of fresh tomatoes complement the spices and meat, resulting in a richer and more satisfying qeema dish.

5. Green Chillies: You will need 2 finely chopped green chilies to add heat and spice to the keema curry.

6. Ginger Garlic Paste: You will need 2 tsp of a flavorful blend of fresh garlic and ginger paste to add aromatic depth to the dish.

7. Cumin Seeds: You will need 1 tsp of cumin seeds to provide an earthy, warm flavor and texture to the ground beef curry.

8. Coriander Powder: You will need 1 tsp ground coriander to add a citrusy and slightly sweet flavor to the beef keema.

9. Garam Masala Powder: You will need a blend of aromatic spices, garam masala (powdered spices made up of cumin powder, coriander powder, black peppercorn powder, and cinnamon stick powder) adds warmth and complexity to the dish.

10- Red Chili Powder: 1/2 tsp

11- Red chili flakes: 1/2 tsp Red chili powder and red chili flakes add a kick of heat and depth of flavor to the qeema recipe. With just the right amount of spiciness, they elevate the dish’s taste profile, balancing well with the other spices and ingredients. Adjust the quantity according to your preference for heat.

12. Turmeric Powder: You will need ½ tsp turmeric powder to add a vibrant yellow color and mild flavor to the beef keema.

13. Salt: You will need salt which is essential for seasoning; salt enhances the flavors of the other ingredients.

14. Dried Fenugreek (Kasuri Methi): You will need 2 tablespoons of dry fenugreek. Dry fenugreek leaves, also known as kasuri methi, are used in keema to add a unique aroma and flavor to the dish. They have a slightly bitter taste with hints of sweetness and a pleasant herbal fragrance.  Fenugreek is also believed to have health benefits, including aiding digestion and regulating blood sugar levels. 

15. Fresh Coriander Leaves: You will need Chopped fresh coriander used as a garnish, adding freshness and color to the dish.

HOW TO MAKE BEEF KEEMA RECIPE PAKISTANI

Step 1: Heat the Oil

To begin, place a pan on the stove and set the heat to medium. This step ensures that the oil reaches the right temperature without burning.

Once the pan is heated, add 2 tablespoons of oil and allow it to warm up for about a minute until it shimmers. Heating the oil properly at the beginning of the cooking process helps to evenly cook the ingredients and infuse them with flavor.

Step 2: Sauté the Onions

Now, it’s time to add the onions to the cooking pot. Finely chop one onion and add it to the heated oil. Stir the onions occasionally to ensure they cook evenly and develop a golden brown color. This step usually takes about 5-7 minutes.

Sautéing the onions until they are golden brown adds sweetness and depth to the dish, enhancing its overall flavor profile.

Step 3: Add Ginger Garlic Paste

Once the onions are golden brown, it’s time to add the aromatics. Stir in 2 teaspoons of ginger-garlic paste and 2 finely chopped green chilies.

The aroma of ginger, garlic, and green chilies will fill the kitchen as they cook, adding layers of flavor to the dish. Continue to cook for about 2 minutes until the mixture becomes fragrant and the flavors meld together.

Step 3: Cook the Minced Meat

It’s time to add the star ingredient: ground beef. Add 500g of ground beef to the pan and break it up with a spoon, mixing it well with the onion-garlic mixture.

Cook the ground beef for about 10-12 minutes on high flame, stirring occasionally, until it is fully cooked through has changed color, and is no longer pink. This step allows the flavors to meld together and ensures that the keema is tender and flavorful.

Step 4: Incorporate Spices

Now, it’s time to incorporate the tomato and spices that will give the chicken keema its distinct flavor. Quickly add 2 diced tomatoes to the pan and stir well to combine with the keema mixture.

Sprinkle in 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1/2 teaspoon of chili powder. 1/2 teaspoon of chili flakes, and 1/2 teaspoon of turmeric powder. These spices will add warmth, depth, and complexity to the dish. Season the mixture with salt to taste, ensuring that the flavors are well-balanced.

Next, pour 1 cup of water into the qeema mixture and cover it. Let it cook over medium-high heat for 10-12 minutes, allowing the water to evaporate and the tomatoes to evenly meld with the keema.

Once the water has dried up and the tomatoes are thoroughly cooked, fry the qeema until the oil separates and all the ingredients are fully incorporated.

Step 6: Garnish and Serve

Lastly, Once the keema is cooked sprinkle the fenugreek evenly over the surface of the keema. Use a spatula to gently incorporate the fenugreek into the keema, ensuring it is well-mixed. Let the keema cook for an additional minute to allow the fenugreek to release its aromatic flavor and blend into the dish.

Finally, once the beef Keema is cooked to perfection, turn off the heat and garnish the dish with freshly chopped cilantro and green chillies. This adds a burst of freshness and color to the dish, enhancing its visual appeal.

Serve the Pakistani Keema hot with rice, naan, or your favorite side dishes. The combination of aromatic spices, tender chicken, and vibrant flavors makes this dish a truly satisfying and delicious meal option.

TEMPERATURE NOTE

Keep the heat at a steady medium level throughout the cooking process to ensure even cooking and optimal flavor development.

Avoid high heat, as it can cause the spices to burn and become bitter. Gentle cooking over medium heat allows the flavors to meld together harmoniously, resulting in a deliciously aromatic Keema. Adjust the heat as needed to prevent the dish from sticking or burning, and cook until the beef is fully cooked through and tender.

PRO TIPS FOR MAKING PAKISTANI BEEF KEEMA

1. For an extra layer of flavor, toast whole spices like cumin seeds before adding them to the dish.
2. Consider making your own ginger-garlic paste for maximum freshness and flavor. Simply blend equal parts ginger and garlic with a little water until smooth.
3. Allow the onions and spices to cook down slowly over medium heat to develop rich flavors.
4. Don’t be afraid to adjust the spices according to your personal preference.
5. After adding the ground beef, simmer the dish for a few extra minutes to allow the flavors to meld together.

DIFFERENT COOKING METHODS

Stovetop Cooking: To make easy Pakistani beef Keema on the stovetop, start by heating oil in a pan over medium heat. Sauté onions until golden brown, then add aromatics and spices, cooking until fragrant. Add ground chicken, cook until fully cooked through, and garnish before serving.

Instant Pot Cooking: For a quicker method, use an Instant Pot. Heat oil in the pot on sauté mode, then sauté onions, aromatics, and spices until fragrant. Add ground chicken, cook until no longer pink, and then pressure cook on high for 5 minutes. Quick release pressure, garnishes, and serves.

Slow Cooker Cooking: For a hands-off approach, try using a slow cooker. Sauté onions, aromatics, and spices in a pan until fragrant, then transfer to the slow cooker along with ground chicken. Cook on low for 4-6 hours or high for 2-3 hours. Garnish and serve once done.

HOW TO STORE

1. Allow the Pakistani Chicken Keema to cool down to room temperature before transferring it to an airtight container. Seal the container tightly and place it in the refrigerator. It can be stored in the refrigerator for up to 3-4 days.
2. If you want to store the Keema for longer periods, consider freezing it. Allow the dish to cool completely before transferring it to freezer-safe containers or resealable bags. The beef keema can be stored in the freezer for up to 2-3 months.

SERVING SUGGESTIONS:

• With Rice: Serve the Pakistani  Keema alongside steamed basmati rice for a classic and comforting meal. The fluffy rice pairs perfectly with the flavorful keema, creating a satisfying combination.
• With Naan Bread: Enjoy the beef keema with warm, freshly baked naan bread for a delicious and hearty meal. The soft and pillowy naan is perfect for scooping up the keema and soaking up all the flavorful sauce.
• As a Filling for Wraps: Use Keema as a filling for wraps or rolls for a fun and portable meal option. Simply spoon the keema onto warm tortillas or flatbreads, add your favorite toppings, and roll them up for a tasty on-the-go meal.
• With Salad: Pair the  Pakistani Keema with a fresh salad for a lighter and more refreshing meal. A simple side salad of mixed greens, cucumbers, tomatoes, and onions dressed with a squeeze of lemon juice makes a great accompaniment to the rich and flavorful keema.

Variation And Addition:

For a delicious twist, consider adding green peas (matar) and potatoes (aloo) to the keema mixture, transforming it into a hearty dish known as keema aloo, keema matar or, aloo matar keema.

If you prefer a lighter option, you can swap out the beef keema for chicken mince, mutton mince, or even turkey mince, maintaining the rich flavors while offering a different protein choice. Here is my favorite aloo keema recipe.

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