Marinate qeema with g/g paste n seekh kebab masala for at least two hours. You can also marinate it overnight.

Apply meat tenderizer for one hour only before cooking for chicken mince but if using beef/mutton you can apply it along with spices.

Put oil, fry one sliced onions n saute till softened. Add in mince mixture n stir a little n cover n cook on dum for about 15 to 20 mins till done. Close stove, give smoky effect n dish out.

Garnish with onions(left over), coriander leaves, green chillies n ginger.