Keemay wali Sawaiyan

This may sound odd but we found this recipe to be almost like a discovery. Amazing taste and very different combination. #HappyCookingToYou #FoodFusion

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  • Sawaiyan (Vermicelli) 1 pack (200g)
  • Cooking oil 1-2 tbs
  • Cooking oil ½ Cup
  • Pyaz (Onion) chopped 1 medium
  • Beef qeema (Mince) ½ kg (finely hand chopped)
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Namak (Salt) 1 tsp or to taste
  • Tamatar (Tomatoes) chopped 3-4 medium
  • Water 3-4 tbs
  • Hari mirch (Green chillies) 3-4
  • Lemon juice 2 tbs
  • Hara dhania (Fresh coriander) chopped 1-2 tbs
  • Hara dhania (Fresh coriander) chopped


Crush vermicelli with the help of hands & set aside.

In frying pan,add cooking oil,crushed vermicelli & cook on low flame until light golden (2-3 minutes) & set aside.

In a wok,add cooking oil,onion & sauté until light golden.

Add beef mince & mix well until it changes color.

Add ginger garlic paste,red chilli powder,turmeric powder,cumin powder,salt,mix well & cook for 4-5 minutes.

Add tomatoes & mix well.

Add water and mix well,cover & cook on medium flame for 20-25 minutes then cook on high flame until oil separates.

Add cooked vermicelli & mix well.

Add green chillies,lemon juice and fresh coriander,cover & simmer on low flame for 2-3 minutes.

Garnish with fresh coriander & serve!

Recipe By: Rabi Nasar

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