Bihari Dum Keema-The Relishing Variant For You

Directions

• Put the mince in a dry cloth. Fold the sides to make a ball. Rub & squeeze to detach extra water from the mince.
• Let it sit for ten mins.
• Detach the dried mince in a clean plate.
• Beat the yogurt, garlic ginger paste & salt.
• Drop the dried mince. Combine well.
• In a vessel with moderate heat pour the oil. When it’s hot drop the onions. Fry till brownish gold.
• When brown remove from heat, scoop out onions in a dish straining off extra oil. Wipe off the oil with a paper towel.
• Put the onions in the freezer for twenty minutes to crispen up.
• Add dry masalas into the oil. Drop cloves, peppercorns, whole red chilies, green cardamoms & cumin.
• Fry on moderate heat till brown.
• Strain off the extra oil. Scoop out fried sabut masala in a tiny vessel.
• Let it cool for five-ten minutes.
• Then strain out the hot oil. Pour the oil in the mince mixture. Combine properly.
• Drop the fried sabut masala. Seal from 1 end. Crush the masala on a wooden board with a mallet.
• When done, drop the crushed masala to the mince mixture.
• Then bring out onions from the freezer, put them in a bag & crush them.
• Drop the crushed onions to the mince mixture.
• Marinate for one hr.
• When marinated, drop the mincemeat mixture into a vessel with moderate heat.
• Cover & cook for 40-45 minutes till the mince is tender, properly made & water has vaporized.
• Heat the charcoal on the stove till red hot.
• Put the cut of charcoal.
• Pour 1/2 teaspoon of oil.
• Put the bowl in the pot with the cooked keema.
• Cover the pot for a few minutes.
• When done, dish out the minced keema in a dish.
• Decorate with onions, mint leaves, green chillies & cucumbers.
• Distribute with mint chutney & hot parathas.