Mughlai Keema Namkeen semiya | How to make Mughlai Keema Namkeen semiya

By Nagina Hasan  |  5th Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Mughlai Keema Namkeen semiya, How to make Mughlai Keema Namkeen semiya
Mughlai Keema Namkeen semiyaby Nagina Hasan
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

17

2





About Mughlai Keema Namkeen semiya

Mughlai Keema Namkeen semiya is a popular aromatic and delicious dish. You can try making this amazing Mughlai Keema Namkeen semiya in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Mughlai Keema Namkeen semiya by Nagina Hasan has detailed steps with pictures so you can easily learn how to cook Mughlai Keema Namkeen semiya at home without any difficulty. Mughlai Keema Namkeen semiya is enjoyed by everyone and can be served on special occasions. The flavours of the Mughlai Keema Namkeen semiya would satiate your taste buds. You must try making Mughlai Keema Namkeen semiya this weekend. Share your Mughlai Keema Namkeen semiya cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nagina Hasan for inputs. In case you have any queries for Mughlai Keema Namkeen semiya you can comment on the recipe page to connect with the Nagina Hasan. You can also rate the Mughlai Keema Namkeen semiya and give feedback.

Mughlai Keema Namkeen semiya

Ingredients to make Mughlai Keema Namkeen semiya

  • 500 gm keema
  • 400 gm roasted semiya/vermicelli
  • 4 fine chopped onion
  • 1 tsp sha jeera
  • 3 tbs garlic paste
  • 4 chopped tomato
  • few roasted cashew nuts
  • 1 tbs chana dal
  • 1 tsp mustered seed
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • mint
  • oil for cooking
  • water /mutton stalk

How to make Mughlai Keema Namkeen semiya

  1. Pour oil in a vessel and fry slices of onion and green chilies till onion turns soft now add in the soaked daal .
  2. Now add keema, turmeric powder, garlic ginger paste, red chili powder, salt (½ tsp) and fry till water of keema dries.
  3. Now add tomato, water (250 ml), and cook till keema becomes tender. On removing lid stir till tomato dissolves.
  4. Now add 1 ½ litre of water, salt ( ½ tsp), dhania & jeera powder, sha jeera powder, mint and let water boil for 2 mins.
  5. Now in sprat pan add ghee or oil and roast semiya till golden brown. Now add vermicelli and cook on medium flame. Then leave on low flame for 5- 10 mins.
  6. Now add cashew nuts
  7. Vermicelli with keema is ready serve with curd.

Reviews for Mughlai Keema Namkeen semiya (2)

Jayanth Kodikal2 years ago

Sounds yummy. Must try. Incidentally, it is mutton stock NOT stalk please.
Reply

Shambhavi Gupta2 years ago

Awesome :D Very innovative and something new to try for me!
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