This Bhuna Qeema recipe delivers bold, rich flavor in every bite. Bhuna means “to roast” in Urdu — and that technique is what makes this dish special. You cook the minced meat on high heat until the oil separates and the masala clings to every piece. The result? A deeply flavored, slightly dry qeema that pairs perfectly with roti, naan, or paratha.
What is Bhuna Qeema?
Bhuna Qeema is a Pakistani minced meat dish made by dry-roasting spiced mince in oil until the masala fully absorbs. Unlike a saucy qeema curry, bhuna qeema has a drier, more intense flavor. It works as a main dish, a paratha filling, or even a sandwich stuffing. You can make it with beef, mutton, or chicken — all three taste amazing.
Tips for the Best Bhuna Qeema
- Use fresh minced beef or mutton — avoid pre-packaged mince if possible
- The bhunofy step (high heat roasting) is non-negotiable — do not skip it
- Cook the tomatoes down completely before adding yogurt
- Let the oil separate fully — this is the sign your qeema is done
- Add chopped onions at the end for a slight crunch and freshness
Serving Suggestions
- Fresh roti or paratha — the classic pairing
- As a filling inside a paratha roll for lunch boxes
- Served with naan and raita on the side
- As a topping on dahi puri or on toast for a quick snack
FAQs
Can I use chicken mince for Bhuna Qeema? Yes! Chicken mince cooks faster — reduce cooking time to 15–20 minutes.
Why is my qeema watery? Cook on higher heat with the lid off to evaporate excess moisture. The bhunofy step fixes this.
Can I make it ahead? Yes — Bhuna Qeema stores well in the fridge for 3 days and freezes for up to 2 months.
Bhuna Qeema Recipe – Easy Pakistani Minced Meat
Ingredients
- 2 lbs Qeema Beef, mutton, chicken
- 1 cup Fried onions
- 1/2 Onion chopped
- 4-5 Tomatoes
- 2 tbsp Ginger garlic paste
- 1 tsp Green chili paste
- 1/2 cup yogurt
- Salt to taste
- 1 tsp Red chili powder or to taste
- 1/2 ts Turmeric powder
- 1 tbsp Coriander powder
- Oil
Garnishing
- Cilantro chopped
- Green chilli
- Ginger jullienne cut
Instructions
- In a large wok, add the qeema (minced meat). Add fried onions, chopped tomatoes, ginger-garlic paste, and green chili paste.
- Add all the spices and water. Mix everything well
- Cover the wok and cook for 20-30 minutes until the qeema is cooked.
- Once done, add yogurt and coriander powder. Cook for 5-10 more minutes.
- Now add in the oil and cook (bhunofy) the qeema on high heat, stirring, until the oil separates from the qeema.
- Next add chopped onions, cover and simmer on low heat for 10 mins.
- Garnish with green chilies, fresh cilantro, and ginger.
- Serve with roti, naan, or rice. And ENJOY 🙂