Dhaba-Style Chicken Mince with Urad Dal (Chicken Qeema with Mash Ki Daal) by @afshansskitchen

1h

4 servings

🫘

120 ml

Urad dal

💧

Water

🧂

Salt

🫗

Oil

🫙

2.5

Green cardamom

🫙

Cloves

⚫

Black peppercorns

🌿

1

Bay leaf

🧅

2

Onion

🍗

0.5 kg

Chicken mince

🧄

1 tsp

Ginger-garlic paste

🍅

3

Tomato

1 tsp

Coriander and cumin

🌶️

1 tsp

Red chilli powder

🫙

1 tbsp

Achar gosht masala

🫙

0.5 tsp

Turmeric powder

⚫

1 tsp

Black pepper

🍛

0.5 tsp

Garam masala powder

🫑

Capsicum

🌶️

Red chilli

🌿

Coriander leaves

  1. Wash
    • Urad dal
    • Water
    • Salt

    Wash the urad dal (mash ki dal) and add it to a saucepan with water and salt, then boil until the dal is about 80% cooked, and set aside.

  2. Heat
    • Oil
    • Green cardamom
    • Cloves

    In another pot, heat oil and add the whole spices: green cardamoms, cloves, black peppercorns and bay leaf, and let them release their aroma.

  3. Add
    • Onion

    Add the sliced onions and fry until golden brown.

  4. Add
    • Chicken mince

    Add the chicken mince and fry for 2-3 minutes.

  5. Add
    • Ginger-garlic paste

    Add the ginger-garlic paste and mix well.

  6. Add
    • Tomato

    Add the chopped tomatoes, mix well, cover, and cook until the tomatoes become soft and tender.

  7. Add
    • Coriander and cumin
    • Coriander leaves

    Add the crushed coriander and cumin, red chilli powder, achar gosht masala, turmeric powder, crushed black pepper, salt to taste, and garam masala powder.

  8. Mix
    • Urad dal
    • Water
    • Salt

    Mix everything well, cover, and cook for 10 minutes.

  9. Step
    • Oil
    • Achar gosht masala

    Remove the lid and bhunify the masala until the oil separates and the mince is well coated.

  10. Mix
    • Urad dal

    Add the partially boiled dal and mix gently.

  11. Cook
    • Urad dal

    Cover and cook on low flame until the dal is completely tender and cooked through.

  12. Add
    • Capsicum
    • Red chilli
    • Coriander leaves

    Add the chopped capsicum, red chilli buttons, and fresh coriander leaves.

  13. Cook

    Cover and cook for another 5 minutes on very low flame.

Dhaba-Style Chicken Mince with Urad Dal (Chicken Qeema with Mash Ki Daal) by @afshansskitchen

1h

4 servings

🫘

120 ml

Urad dal

💧

Water

🧂

Salt

🫗

Oil

🫙

2.5

Green cardamom

🫙

Cloves

⚫

Black peppercorns

🌿

1

Bay leaf

🧅

2

Onion

🍗

0.5 kg

Chicken mince

🧄

1 tsp

Ginger-garlic paste

🍅

3

Tomato

1 tsp

Coriander and cumin

🌶️

1 tsp

Red chilli powder

🫙

1 tbsp

Achar gosht masala

🫙

0.5 tsp

Turmeric powder

⚫

1 tsp

Black pepper

🍛

0.5 tsp

Garam masala powder

🫑

Capsicum

🌶️

Red chilli

🌿

Coriander leaves

Preparation Steps

  1. Step 1/13

    Wash the urad dal (mash ki dal) and add it to a saucepan with water and salt, then boil until the dal is about 80% cooked, and set aside.

    🫘Urad dal
    💧Water
    🧂Salt
    🍲Saucepan

  2. Step 2/13

    In another pot, heat oil and add the whole spices: green cardamoms, cloves, black peppercorns and bay leaf, and let them release their aroma.

    🫗Oil
    🫙Green cardamom
    🫙Cloves
    ⚫Black peppercorns
    🌿Bay leaf
    🍲Pot
    🥄Stirring spoon

  3. Step 3/13

    Add the sliced onions and fry until golden brown.

    🧅Onion
    🍲Pot
    🥄Stirring spoon

  4. Step 4/13

    Add the chicken mince and fry for 2-3 minutes.

    🍗Chicken mince
    🍲Pot
    🥄Stirring spoon

  5. Step 5/13

    Add the ginger-garlic paste and mix well.

    🧄Ginger-garlic paste
    🍲Pot
    🥄Stirring spoon

  6. Step 6/13

    Add the chopped tomatoes, mix well, cover, and cook until the tomatoes become soft and tender.

    🍅Tomato
    🍲Pot
    ✨Lid
    🥄Stirring spoon

  7. Step 7/13

    Add the crushed coriander and cumin, red chilli powder, achar gosht masala, turmeric powder, crushed black pepper, salt to taste, and garam masala powder.

    Coriander and cumin
    🌶️Red chilli powder
    🫙Achar gosht masala
    🫙Turmeric powder
    ⚫Black pepper
    🧂Salt
    🍛Garam masala powder
    🍲Pot
    🥄Stirring spoon

  8. Step 8/13

    Mix everything well, cover, and cook for 10 minutes.

    🍲Pot
    ✨Lid

  9. Step 9/13

    Remove the lid and bhunify the masala until the oil separates and the mince is well coated.

    🍲Pot
    🥄Stirring spoon

  10. Step 10/13

    Add the partially boiled dal and mix gently.

    🫘Urad dal
    🍲Pot
    🥄Stirring spoon

  11. Step 11/13

    Cover and cook on low flame until the dal is completely tender and cooked through.

    🍲Pot
    ✨Lid

  12. Step 12/13

    Add the chopped capsicum, red chilli buttons, and fresh coriander leaves.

    🫑Capsicum
    🌶️Red chilli
    🌿Coriander leaves
    🍲Pot

  13. Step 13/13

    Cover and cook for another 5 minutes on very low flame.

    🍲Pot
    ✨Lid

Composition

Ingredients

Types

Legumes, Liquid, Spices, Fat, Vegetables, Meat

Ingredients

Urad dal, Water, Salt, Oil, Green cardamom, Cloves, Black peppercorns, Bay leaf, Onion, Chicken mince, Ginger-garlic paste, Tomato, Coriander and cumin, Red chilli powder, Achar gosht masala, Turmeric powder, Black pepper, Garam masala powder, Capsicum, Red chilli, Coriander leaves

Notes

Urad dal (mash ki dal), Water (for boiling the dal), Salt (for boiling the dal, to taste, for the mince), Oil (for frying the whole spices and onions), Green cardamom (2-3 pods), Cloves (amount not given), Black peppercorns (whole, amount not given), Onion (sliced), Chicken mince (keema), Tomato (medium-sized, chopped), Coriander and cumin (crushed), Capsicum (chopped, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

High-Protein, Egg-Free, Low Carb, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 18g, Fat: 24g, Fiber: 5g, Sugars: 3g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 620mg, Magnesium: 55mg, Zinc: 2.8mg, Sodium: 780mg

Vitamins

Vitamin C: 28mg, Vitamin A: 450mcg, Vitamin B6: 0.5mg, Folate: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Saucepan, Pot, Lid, Knife, Cutting board, Stirring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Autumn Season, Everyday Family Meal

Origin

Source

Platform

instagram

Original Creator

@afshansskitchen

Origin

Cuisine

Pakistani

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Chunky, Tender

Flavors

Spicy, Savory, Earthy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (store in an airtight container,reheat thoroughly before serving), freezing : up to 2 months (store in a freezer-safe airtight container,thaw in the fridge before reheating)