Tuesday, 16 April 2013

Kachnar Qeema

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A lot of people around subcontinent especially those living in Pakistan are familiar with “Kachnar Tree” also known as the “Orchid Tree”. The flowers of this tree vary in colour from white with pink veins to almost purple that blooms every year during spring season,  it can take your breath away with its beauty and aroma. The flower buds are considered a delicacy The buds are tasty when they are cooked with meat or potatoes. They are relatively expensive as they are only available for a limited period. This is some thing I would make once in a year, and its mostly made with meat in our family. I have used minced meat, if you like you can substitute it with chicken or meat.... 

kachnar qeema


500 grams minced meat (you can use lamb or beef) 
500 grams kachnar buds
3 medium onions thinly sliced
2 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/2  tsp garam masala powder
1/2 tsp turmeric powder
salt to taste
1/4 to 1/2 cup oil/ghee 
4 medium tomatoes finely chopped
2-3  green chilies Chopped (or you can use them whole)
4-5 black peppercorn
2-3 cloves
1 & 1/2 tbsp ginger garlic paste
2-3 tbsp chopped coriander


1) Clean the kachnar buds by breaking them from stems, soak it in water for some time so all the dirt settles down, wash it again. You might need to do it 2-3 times till the water gets clear from dirt. 

2)Boil water in a pan and blanch the buds for 3-4 minutes, drain out the water and keep them aside.  

3) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between). 

4) Add qeema, fry it for further 5-8 minutes, add 1 cup of water and simmer over medium-low heat until qeema is cooked, and water dries (about 15 minutes). 

5) Now add in the kachnar buds, mix it well add in the 2 -3 green chilies cover the pan with a lid and let it cook on low-medium heat for further 5 minutes or until oil separates.

6) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes.  Dish out and serve it with roti.

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