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Qeema Karahi to dhoom machae gi - Bakhoor wali smoky Qeema Karahi Recipe Analytics Table
Income Estimates for Qeema Karahi to dhoom machae gi - Bakhoor wali smoky Qeema Karahi Recipe
Based on this YouTube video's total view count of 42.4K views and industry-standard rates, the estimated total earning is $30 - $85 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.
About Qeema Karahi to dhoom machae gi - Bakhoor wali smoky Qeema Karahi Recipe
Explore Qeema Karahi to dhoom machae gi - Bakhoor wali smoky Qeema Karahi Recipe with 42,498 views, 700 likes, and 44 comments. Experience the impact of this video content that has captured audience attention.
Smoky Qeema Karahi Ingredient Chicken & Marinade • Qeema (chicken/mutton/beef) 1 kg • Yogurt 3 tbsp • Lemon juice 2 tbsp • Ginger garlic paste 1 tbsp • Salt 1 tsp • Red chili powder to taste • Turmeric powder ½ tsp • Paprika powder 2 tsp (for color) • Cooking oil 1/4 cup • Onion 1 big, chopped • Tomatoes 4 large, cut into big chunks • Salt to taste Garnish • Green chili, sliced • Fresh ginger, julienne cut • Fresh coriander, chopped • Lemon slices • Tomato slices Charcoal Smoke (Dum) • Charcoal piece 1 small • Oil or ghee ½ tsp Preparation 1. Mix qeema with yogurt, lemon juice, ginger garlic paste, salt, red chili powder, turmeric powder and paprika powder. Keep aside for 30 minutes for marination. 2. Heat oil in a karahi. Add chopped onions and fry until light golden. 3. Add marinated chicken mince and cook on medium-high heat, breaking any lumps, until it changes color and releases moisture. 4. Allow to cook until water dries and then bhoonify the qeema until it leaves oil. 5. Cook for 2–3 minutes. 6. Add chopped tomatoes and mix. Cook on medium heat for 10–12 minutes until tomatoes are soft and oil separates. Do not overcook the tomatoes. Leave them a little chunky. 7. For smoky flavour, heat a small charcoal piece until red hot. Put it in a small foil bowl and place it in the karahi. Drizzle ½ tsp oil or ghee over the charcoal and immediately cover with a lid for 3–5 minutes. 8. Remove the foil bowl. Add fresh ginger, coriander, lemon slices, tomato slices and green chilies and lemon juice. Give a final mix and serve hot.
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