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How to make Pakistani bhuna keema recipe

A little bit at a time equation of Pakistani bhuna sheep keema recipe with photos of every movement.

Bhunna means to cook on high fire so when mince meat is burned with flavors on high fire, the result is bhunna qeema/keema/kheema. It is a most customary mince meat dish cooked in every pakistani home.

It is in like manner remarkable as excursion sustenance; ideal for canning sustenance on development and stays extraordinary on room temperature for a couple of hours.


This is soul continuance sustenance that is incredibly flexible and can be incorporated pies, mince lasagna, moves, sandwiches, samosa, filling, Bohra lasanyo or aloo feels frustrated about. Additionally it is unnecessarily straightforward and simple to cook. Best tasting bhunna qeema is made with 20% fat burger mince. Regardless, for sound elective you may take low fat, sheep leg mince.(That’s what I used.)

Attempt to burn and sear mince until you see a splendid dim hued ting in qeema and oil disengages plentifully. This takes after singing and is called bhuna ( bhun-na) in Urdu. Serve it with nan, chapti or roti, raita and some fresh kachumbar plate of blended greens.


500 gm mince meat/sheep keema

½ cup oil ,(see notes 2)

250 gm onion or 2 cup cut onion

3 medium tomatoes


1 tablespoon whole cumin (sabut zeera)

1 ½ tablespoon coriander seeds (sabut dhanya)

½ tablespoon bean stew drops (kooti lal mirch)

4 cloves (laung)

8-10 dull pepper (kali mirch)

½ inch cinnamon stick (dal cheeni)

1 whole dull cardamom (bari elaichi)

1 tablespoon green bean stew stick

½ tablespoon garlic stick

½ tablespoon ginger paste


2 tablespoon lemon juice

½ cup yogurt (dahi), whipped

2 tablespoon margarine ,optional



elaine3-4 jalapeno peppers (darmiyani hari mirch), thick cuts

2 inch ginger (adrak), julienne

¼ cup fresh Coriander (hara dhanya), severed

¼ teaspoon dull pepper powder ,normally grounded


Wash mince meat and put in a strainer to drain plenitude water, put in a sheltered spot

Dry dinner cumin and coriander seed together in a compartment. Allow it to get cool, by then make powder of it.

Fry the onions in oil until splendid dim shaded.

On medium warmth incorporate coriander and cumin powder, clove, cinnamon, cardamom , dim pepper, red bean stew drops, ginger paste, green bean stew paste and garlic stick. Fry for couple of minutes.

Incorporate sliced tomatoes and salt, mix well and spread. Cook for 2-3 minutes.

Next, incorporate mince meat, mix well and spread again. Cook for 12 minutes on medium warmth.

Incorporate whipped yogurt and lemon juice. Devour the plenitude water.

Incorporate margarine and fry (bhunna) qeema on medium high fire, until oil detaches.

Incorporate pepper powder, cut jalapeno, fresh coriander and ginger cuts for frivolity.

Pakistani bhuna keema recipe | Pictorial

Dry dinner cumin and coriander. Allow it to cool in discrete plate by then make powder of it.

Fry onions in oil on medium low fire until splendid dim shaded.

Right when onion are splendid and crisp, incorporate all flavors low fire. Blend well for few second.

Incorporate tomatoes and salt, mix well, spread and cook for 2-3 minutes.

Incorporate mince meat, mix well.

Spread and cook for 10-15 minutes.

Incorporate yogurt and lemon.

Incorporate margarine and fry (bhunna) qeema on medium high fire, until oil secludes.

What else do you make with keema? On the off chance that it’s not all that much issue share in comments, I couldn’t need anything over to scrutinize.


download (4)


1: mince 1/2 kg sheep

2: onions 1 colossal cut

3: tomatoes 5 cut

4: thick yogurt 1/4 cup

5: green chillies 4 cut

6: dried fenugreek leaves 2 tbs

7: coriander seeds 1tbs (dry cooked and squashed)

8: cumin seeds tbs (dry cooked and squashed)

9: gram masala powder 1/2 tsp

10:salt 1/2 tsp

11: squashed red bean stew 1 tbs (stacked)

12:turmeric powder 1/2 tsp

13:ginger and garlic stick 1 tbs

14:ginger 2 inch piece (julienne cut)

15:oil 1/2 cup



maxresdefault (1)1: heat oil in a compartment incorporate the onions, ginger and garlic paste fry till splendid high fire.

2: when splendid incorporate mince, salt cook till the mince changes concealing and the oil proceeds the surface, on high fire.

3: by and by incorporate the tomatoes, yogurt, turmeric, stewed cumin, coriander seared, squashed red bean stew mix well and cook it till the oil proceeds surface, medium fire.

4: when the oil proceeds the surface and the dried fenugreek leaves, green bean stew, ginger, gram masala mix all around spread and stew for 4 to 5 minutes on low fire.

5: serve hot with naan, roti 🙂

Dhabhe Ka Keema Recipe

About Dhabhe Ka Keema Recipe: The dependable sorts of the Indian interstate sustenance straightforwardly inside your kitchen with this delicious and basic sheep equation. A dish that is extraordinarily one of a kind! You can serve this with cooked rice or roti at your next dinner table and you’ll be enchanted to see your friends and family requiring more.Ingredients of Dhabe Ka Keema Recipe: Here you have minced sheep, cooked in Indian flavors with capsicum, tomato, sugar, lemon crush and milk.

The best technique to Make Dhabhe Ka Keema


images (11)1.In a dish incorporate oil, inlet leaf, green cardamom, zeera and cloves. Allow them to release the smell.

2.Now incorporate separated onions. Saute till splendid darker. Remove the inlet leaf.

3.Add garlic, ginger and spread. Saute.

4.Add the green chillies and capsicum. Saute till the capsicum is wilted a piece. (For around 3-4 minutes). De cover with some water.

5.Now incorporate the masalas: turmeric powder, red bean stew powder, zeera powder, dhaniya powder, hing and salt. Saute.

6.Add the sheep mince. Saute for 3-4 minutes. Incorporate milk and mix well.

7.Add the tomato puree, sugar and lemon juice. Cook for 10 minutes on medium fire.

8.After including some water, spread and cook till the water disappears and the sheep is all around done.

9.Garnish with sliced coriander leaves, split green bean stew and a mass of spread. Present with pav.

Components Of Dhabhe Ka Keema


images (12)1 Tbsp oil

1 Bay leaf

5 Green cardamom

2 tsp zeera

2 Cloves

3 medium onions, sliced

1 tbsp garlic, sliced

1 tbsp ginger, sliced

1 tbsp margarine (for cooking) + 1 Tbsp spread (to adorn)

1 green stew (for cooking) + 1 green bean stew, split (to enliven), finely separated

1/2 capsicum, sliced

1/2 tsp turmeric

1 tsp red bean stew powder

2 tsp zeera powder

2 tsp dhaniya powder

to taste salt

A spot of asafoetida (hing)

1/2 kg boneless sheep (minced)

3-4 tbsp milk

3 tomatoes, pureed

1-2 tsp sugar

1/2 Lemon (pressed)


coriander leaves, sliced

About Ali Amir

I am Cook Specialist and working as head cook in Nishat Group sonce two years, This is my Own Blog where i write about Recipe of All kind of food that people love and want to cook at home.

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