Bihari Dum Keema-The Relishing Variant For You

Bihari Dum Keema-The Relishing Variant For You

Recipe by Priti GuptaCourse: Breakfast, Dining, Lunch


Prep time


Cooking time





This Bihari Dum Keema is mouthwatering, and tender minced beef with hot naan. The smoky taste inserts from providing the cooked beef “dum”. Here is the recipe.


  • mincemeat (chicken/beef)-500g

  • medium onions, well sliced-3

  • yogurt-1.5 cups

  • salt-1 Tsp

  • oil-1/2 cup

  • garlic ginger paste-1.5 tbsp

  • green cardamoms-2

  • whole red chilies, dried-10

  • black peppercorns-1/2 Tsp

  • cloves-6

  • white cumin-1 tsp

  • a tiny piece of charcoal-1

  • mint leaves-1/4 cup

  • tiny onion, sliced-1

  • green chilies, sliced-2

  • cucumber, sliced-1


  • 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.

The Author is born and brought up in Delhi. He is an expert food blogger and loves non-vegetarian like a mad man. So, he loves to write about Keema too.

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