Recipe: Perfect Qeema bhari shimla mirch (Mince stuffed Capsicum)

Qeema bhari shimla mirch (Mince stuffed Capsicum). Mince stuffed capsicum Keema bhari shimla mirch. How to make stuffed mince capsicum Hyderabadi Kheema Bhare Shimla Mirch or Minced Mutton Stuffed Capsicums YOU CAN ALSO REACH US ON : Youtube Subscribe.

Shimla Mirch Qeema is a famous Pakistani dish in which chicken mince cooked with capsicum _ a great combo. It's pretty easy to make and tastes really good. Jab k dandi katay hoye hissay k sath rehni chahye. You can cook Qeema bhari shimla mirch (Mince stuffed Capsicum) using 11 ingredients and 18 steps. Here is how you cook that.

Ingredients of Qeema bhari shimla mirch (Mince stuffed Capsicum)

It's 200 g of chicken mince.
Prepare 2.5 tbsp of Olive oil.
It's 1 inch of piece ginger (chopped finely).
You need of Chopped coriander.
You need of Coriander seeds (pinch).
It's of Fenugreek seeds (pinch).
Prepare 2 tbsps of Kasuri/kasuri methi.
You need 1 tbsp of reflux masala.
It's Pinch of sweet paprika (optional).
It's 3 tbsp of yoghurt.
You need of I cut size Capsicum.

Now I have to utilie it in making different kinds of dishes but I prefer using capsicums because they. Shimla Qeema is known to be one of the most eaten pakistani dishes using minced meat cooked with a combination of shimla mirch. This delicious mince is cooked with a combination of shimla mirch and perfectly ground spices. This dish can be served at dinner, lunch or even at brunches.

Qeema bhari shimla mirch (Mince stuffed Capsicum) step by step

Chop coriander and ginger. Finely grind ginger in a mortar and pestle..
Measure mince to 200g. And set aside. In the fridge preferably..
Take a Capsicum and slice the top in a way that it forms into a lid. And take out the seeds from inside..
Warm a pan. Add oil..
Add ginger paste to oil. Make sure the oil is not too hot as the paste will fly about and might burn you..
Sautee the paste till it becomes brown..
Add reflux masala and little paprika. And sautee. When bubbles of oil appear add a little water so it doesn't burn..
Keep adding water little by little till it reacher the desired consistency..
Once brown and juicy add to it 3 tbsp of yoghurt..
Cover for a few seconds. Uncover and add mince. Cover again and cook for 5-7 mins..
Uncover in between to check if mince has clumped together. Break it apart and cover again to get rid of moisture..
After covering make a long and pointy stopper with foil. And plug the steam opening..
Once moisture is gone uncover. Set some mince aside for the filling of the Capsicum. Add coriander seeds and dried methi (fenugreek leaves) and cooped coriander. (There is still little water in the picture below that I added to prevent the mince from burning.).
Stuff the Capsicum and cover it. 'Sew' the sides with toothpicks to secure..
Put the Capsicum on the mince in the pan..
Cover and cook for 10 mins..
Uncover. Serve hot with roti or rice😋.
Enjoy!!!.

Initially I decided to make a biryani with stuffed capsicum from one of my favourite cook books - Biryanis and Pulaos by Katy Dalal, but had to abandon the He exclaimed on sampling just a bite of this dish. I never expected that the mince and the chillies together would create such a riot of flavours! Bharwa Shimla Mirch- bell peppers stuffed with a spicy potato filling! I got introduced to this dish through my maami (my mom's bothers wife). She used to make these bharwa shimla mirch (bharwa=stuffed and shimla mirch=bell peppers in hindi) and I would absolutely adore them.