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Keema Ghughni

Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Keema Ghughni

Ingredients

For boiling peas:
Dried white peas - 250 gm (soaked overnight or 7-8 hrs in water)
Water - 5 cups
Salt - 1 and 1/2 tsp or as per taste
Turmeric powder - 1/2 tsp
Ginger-Garlic paste - 1/2 tsp

For preparing keema:
Mutton mince (keema) - 250 gm Mustard oil - 3 tbsp
Onions - 2 medium (finely chopped)
Green chillies - 1 or 2 as desired (slit)
Tomato puree - 2 tbsp or as desired
Ginger-Garlic paste - 1 and 1/2 tsp
Cumin - 1 tsp
Bay leaves - 2 nos
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Red chilli powder - 1/2 tsp or as per taste
Garam masala powder - 1 tsp
Salt - 1 tsp or as desired
Sugar - 1 tsp
Turmeric - 1/2 tsp
Water - 1 and 1/2 cups

For Ghughni:
Ghee - 2 tsp
Fresh coconut (cut into 1 mm fine strips) - 1 tbsp
Cinnamon powder - 1/2 tsp

Method of Preparation

1. Wash the soaked peas and take in a pressure cooker. Add all the ingredients for boiling.
2. Boil for 5-6 minutes on low heat after the first whistle or till done. Let the pressure cooker
    cool on its own.
3. Transfer the boiled peas to a bowl.
4. Wash the pressure cooker and heat oil in it.
5. Fry the coconut pieces in the oil till light pink, take out and keep aside.
6. Add cumin and bay leaves and fry.
7. Add onion and green chillies, and saute on medium heat till brown.
8. Add Ginger garlic paste, salt and turmeric, and saute for 1-2 minutes.
9. Add tomato puree and saute till moisture evaporates.
10. Add sugar and 1 tbsp water to this and again saute till oil separates.
11. Add Mutton mince and fry on high heat till water separates.
12. Add coriander powder, cumin powder and red chilli powder.
13. Lower the heat to minimum and fry, till all the water evaporates and the mince starts
    sticking to the bottom.
14. Add garam masala powder and the remaining water. Mix and close the pressure cooker.
15. Cook till done or for 7 - 10 minutes on low heat after the first whistle.
16. Let it cool on its own till pressure releases.
17. Open the lid and add the boiled peas. Mix and bring to boil once.
18. Reduce heat and let simmer for 2-3 minutes.
19. Add ghee, cinnamon powder and fried coconut, and mix.
20. Remove from heat and serve hot.

Notes & Tips

1. You can omit coconut, if you do not like the taste. You can put coriander leaves instead.

2. Amount of gravy can be altered as desired, by altering the amount of water.

3. White peas available in South India is quite hard and takes a long time to soften. You can alter the duration of boiling as per the quality of peas. Take care not to overcook otherwise it will get mashed when boiled again with keema.