Kachri Qeema


A Rajasthani dish known for its rich flavor. This dish is especially prepared with the spice called kachri along with spices and charcoal steam. The herb kachri is used for tenderizing the meat. It is a commonly used ingredient in Rajhistani cuisines. Kachri Qeema can be served with parathas, naan and tandoori rotis.

  • Easy
  • 5 person(s)
  • 25 Min


    • Beef mince1 kilo
    • Salt1 teaspoon
    • Royal cumin seed1 teaspoon
    • Kachri powder1 teaspoon
    • Ground coriander1 teaspoon
    • Red chili powder1 teaspoon
    • Ground cumin1 teaspoon
    • Ground turmeric1 teaspoon
    • Raw papaya paste1 teaspoon
    • Ginger garlic paste1 teaspoon
    • Mace, crushed1 teaspoon
    • Oil½ cup
    • Onion, sliced1
    • Red chili powder1 teaspoon
    • Green chili, chopped2 – 3
    • Yogurt1 cup
    • Charcoal, heated1
    • Green chilies, choppedfor garnish


  • In a mixer, combine the beef mince with salt, ground coriander, cumin seeds, kachri powder, ground cumin, red chili powder, papaya powder, ginger garlic powder, ground turmeric, mace powder and grind.
  • Place it in a bowl, cover with cling wrap and let it marinate for about 1 hour or overnight.
  • Heat oil in a wok, add the marinated mince and fry until the color is changed.
  • Add sliced onion and mix well.
  • Now add the red chili powder, stir well, cover the lid and steam cook for 05 - 10 minutes.
  • Now add the chopped green chilies and stir well.
  • Add the yogurt, stir and simmer for another 05 - 10 minutes.
  • Place the heated charcoal, drizzle few drops of oil on the coal, cover the lid and give smoke for 2 minutes.
  • Garnish with the chopped green chilies and serve it with naan.
  • Enjoy! Please give us your feedback in the comments below.
Like this recipe?

How'd it turn out?


Reviews (6)