Qeema palao
Qeema palao

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, qeema palao. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Qeema palao is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Qeema palao is something which I have loved my entire life. They are fine and they look fantastic.

Welcome to my YouTube channel Mum's Kitchen Secrets. Pulao is an essential recipe in every occasion. It is very quick and easy to cook.

To get started with this recipe, we have to prepare a few components. You can have qeema palao using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Qeema palao:
  1. Take 1 kg Qeema
  2. Take 1 kg Rice
  3. Take Tomatoes2
  4. Get Onion 3 medium
  5. Take G.gpaste 2 t spn
  6. Get 2 Taiz pata
  7. Take 4-5 Raw red chilli
  8. Prepare Salt red chilli 1 tb spoon
  9. Get Oil for cooking
  10. Make ready Water as r req
  11. Make ready 1/4 kg Yougt
  12. Take White zeera 1 t spn
  13. Make ready Corender and chilli as u like

Enjoy the taste and texture of Qeema Methi Soya made with hand chopped mince. #HappyCookingToYou Written recipe Qeema Services and BUSINESS. Qeema enables clients to achieve their Business objectives on multiple fronts. Todays recipes are Punjabi Pulao by Chef Saadat Siddiqi and dry Koftay & Mattar Qeema Pulao by special guest huma (House Wife). TAVAY WALA QEEMA (mince) WITH CAPTION Must Try. *cook with faiza *.

Steps to make Qeema palao:
  1. Take oil add onion and lets cook till it's become soft add g.g paste and white zeera with qeema. And cook well till chikhen turns it's colour
  2. Add spices and cook.means while wash rice and soak for time
  3. When qeema turns it's colour add tomatoes and yougt and m8x well and cover with lids
  4. Add approx 4 to 6 glass water and let it becomes hot and and add rice and cook it.
  5. Cover with lid for 15 mints on very low flame. Add chilli and corender for garnishing
  6. Serve

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