Shehenshahi Qeema Palav Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Shehenshahi Qeema Palav Recipe | Food Diaries
Shehenshahi Qeema Palav Recipe | Food Diaries

Shehenshahi Qeema Palav is that royal dish you can’t miss out on. Its scrumptious taste will tantalize your taste buds.

Watch this Masala TV video to learn how to make Shehenshahi Qeema Palav , Burani raita and Mithu Dahi Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 22 March 2021.









  • Rice 2 cups
  • Mutton mince 250 grams
  • Onions, finely chopped 2
  • Ginger paste 2 tbsp
  • Garlic crushed 2 tbsp
  • Green Chilies 4
  • Yogurt 2 tbsp
  • Oil 1 tbsp
  • Ghee 2 tbsp
  • Salt to taste
  • Coriander Powder 2 tbsp
  • Red Chilli powder 1 tsp
  • Cloves 4
  • Whole Black Peppercorns 4
  • Bay leaves 2
  • Caraway seeds 1/2 tsp
  • green Cardamoms 2
  • Black cardamoms 2
  • Cinnamon Stick peces 1/2 inch
  • Star anise 2

For garnish:

  • Green Chilliest 2
  • Mint Leaves 1/2 cup
  • Coriander Leaves 1/2 cup
  • Cashew nuts, fried in ghee 6
  • Raisins, fried in ghee 6
  • Lemon juice 1 tsp
  • Saffron strands, soaked in milk 2 tbsp
  • Eggs boiled 3
  • Onions fried 1/2 cup

Heat oil and add cloves, whole black peppercorns, bay leaves, caraway seeds, cardamom, black cardamom, cinnamon stick, star anise and saute. Now add ginger garlic paste and saute. Add in the chopped onions and fry till they are golden in colour. Add in the mutton mince and saute. Once the mince changes colour, add in whisked yogurt and salt, cook till the mince is cooked. Add in red chilli powder, green chillies and coriander powder. Boil water add rice, salt and lemon juice to it. Strain the rice and layer them over the cooked mince and add ghee. Put green chilies, coriander, mint, fried cashews and raisins, fried onions and saffron soaked milk. Cover the pan and simmer for 15 to 20 minutes. Serve garnished with boiled eggs. Serve with burani raita.


  • yogurt 1 cup
  • Garlic, minced 4 cloves
  • Cumin powder, roasted 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Black salt a pinch of

Mix the yogurt with garlic, red chilli powder, cumin powder and black salt.


  • Milk 1 kg
  • Curd 250gm
  • Sugar 4 oz
  • Thick yogurt 2 tbsp
  • Vanilla essence 1 drop of
  • Cardamom powder Pinch of
  • Nutmeg powder Pinch of
  • Rose petals to garnish
  • Almonds blanched and silvered paper to garnish
  • Pistachios blanched and slivered to garnish

Heat the milk for 40 minutes on low. Add sugar and keep stirring till it dissolves. Cool for a while. When the milk turns warm, then add the beaten yogurt. Lastly add nutmeg and cardamom powders and vanilla essence and let cool. Apply extra 2 tbsp thick yogurt to the bowl and then slowly pour the mixture in an ovenproof dish and let it set covered in a warm oven for 4 hours or more until set. Remove from oven and chill overnight in fridge before serving. Just before serving decorate with rose petals and almonds and pistachios.

Shehenshahi Qeema Palav Recipe in Urdu and English

At Masala TV you can check complete Shehenshahi Qeema Palav Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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