Pakistani Qeema recipe

Pakistani Qeema


A simple and quick recipe for Pakistani qeema or Pakistani style ground mince with onions and green chilies. This recipe makes for a dry style qeema which is best had with puri or paratha.
 Course Dinner
 Cuisine Indian, Pakistani
 Keyword Pakistani Keema Recipe, Pakistani Qeema
 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes
 Servings 4 people
 Calories 400 kcal


  • 4 tablespoons oil
  • ½ kg beef mince chicken, goat, lamb or turkey can be substituted
  • 2 large onions divided
  • 1 inch ginger sliced
  • 1 teaspoon garlic paste
  • ½ teaspoon cumin seeds
  • 2 - 3 cloves
  • 8 - 10 black peppercorns
  • 1 inch cinnamon
  • 2 black cardamom bari elaichi
  • ½ - 1 teaspoon red chili flakes
  • ½ - 1 teaspoon coriander seeds crushed
  • 1 teaspoon salt adjust to taste
  • 2 tomatoes chopped
  • 3 - 4 green chilies
  • ½ teaspoon lemon juice


  1. Wash and peel the onions. Finely chop one of the onions, and slice the second one.
  2. Heat oil, and fry the sliced onions first till they turn golden brown. Take the onions out in a bowl, and let them cool. Crush them lightly and set aside.
  3. Heat the leftover oil that was used to fry the sliced onions. Add chopped onions and fry till light golden.
  4. Add sliced ginger and garlic paste, followed by the whole spices (cumin seeds, cloves, black peppercorn, cinnamon and black cardamom)
  5. Cook for a minute till the flavour of the spices is released and then add the mincemeat.
  6. Cook for 2-3 minutes till mince colour changes, and then add the powdered spices (red chili flakes, coriander seeds and salt).
  7. Cook for a minute, and then add the tomatoes.
  8. Cook uncovered for about 20 - 25 minutes, stirring every few minutes. Use a wooden spoon to mash the tomatoes as they soften.
  9. Once the tomatoes soften, turn the heat to medium high and saute the qeema on high heat to bhonofy it. The qeema is ready once the oil separates (you will see oil rising to the top). The qeema will be on the dry side.
  10. In the end, place the crushed brown onions on the qeema, along with green chilies and lemon juice. Cover the pot, and put it on low simmer for 5 minutes. This step is known as dum, and will infuse the flavours of the brown onion and green chilies into the qeema.
  11. This Pakistani qeema recipe can be served with rice or roti as well, but my preferred way is with puri or paratha.

Recipe Notes

  1. Adjust the oil content based on the mince type that you are using. Beef mince already has fat in it, but chicken and turkey mince is relatively leaner so will require more oil. Just make sure that there's enough oil for the mince to be browned properly. 
  2. To save time, the sliced fried onions added in the end can be replaced by pre-packaged crispy fried onions available from Desi stores. Just add 3 - 4 tablespoons of the fried onions, and put the qeema on dam for 5 minutes as stated in the recipe. 

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