Huma's Bharma Mirch Qeema

Sil key zakhmon ko chupa diya dard, humnein is “Qeemey” ki tarhan 😉 Lol Ab khuleingey taankey (stitches) tab hi jub whoh tabeeb (doctor) o marham merey aainey sey paar hoga 🤓🙂

Ingredients:-

- 4 large bell peppers (capsicum), preferably green
- 250 grams minced chicken
- 1 onion, finely chopped
- 2 tablespoons oil or ghee
- 1 tablespoon ginger-garlic paste
- 2 tablespoons yogurt
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Chopped coriander leaves for garnish
For the stuffing:
- 250 grams minced chicken
- 1 onion, finely chopped
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped coriander leaves
- 1 green chili, finely chopped
- 1/2 teaspoon chaat masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- Salt to taste







Instructions:-
1. Cut the tops off the bell peppers and remove the seeds and membranes from the inside, creating hollow shells. Keep the tops aside.
2. In a bowl, mix together the minced chicken, finely chopped onion, chopped mint leaves, chopped coriander leaves, green chili, chaat masala, cumin powder, black pepper powder, and salt. Mix well to combine.
3. Stuff the bell peppers with the chicken keema mixture and press it gently to fill the peppers evenly. Place the tops back on the bell peppers.
4. Heat oil or ghee in a pan and add the finely chopped onion. Sauté until the onion turns golden brown.
5. Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
6. Add the minced chicken to the pan and cook until it turns brown and the moisture evaporates.
7. Add the yogurt, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.
8. Place the stuffed bell peppers in the pan with the chicken keema mixture, cover the pan, and cook on low heat for about 20-25 minutes or until the bell peppers are tender.
9. Place the stuffed bell peppers in the pan with the chicken keema mixture, cover the pan, and cook on low heat for about 20-25 minutes or until the bell peppers are tender.
10. Serve the Bhara Shikampuri Mirch Keema hot with naan or rice.
Cooking time: Approximately 45 minutes Serving: 4 servings
Enjoy your delicious Mughlai Bhara Shikampuri Mirch Keema with chicken stuffing!
Found these gorgeous green peppers at the grocery store last night and was anxiously waiting for the work day to be over so I could make a legacy recipe from my nani’s cookbook … Bharman Mirchein Qeema (Stuffed Qeema Peppers) 🌶️
Love love love ✨Glad I bought a good amount of peppers 😉 Sab khatam mashaAllah ✨💕👩‍🍳 While I was stitching the mirchein kuch shayri yaad aayi… Kuch zakhm harey huwe ek kahani yaad aayi.