Chicken/ Beef Mince: 300 gm
Garlic ginger paste: 1 tbs
Ginger Julian: 1 tbs
Oil: 5 tbs
Onion chopped (medium): 1
Green chili (thinly sliced): 2-3
Fresh coriander (chopped): 2 tbs
Lemon juice: 1 tbs
Tomato (ripe) medium: 2 (small cube)
1. Boil Bake Parlor Elbow macaroni in salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbs of oil and set aside.
2. Heat oil in a pan and fry onion for 2-3 minutes. Now add ginger garlic paste, beef mince and fry for 5-6 minutes.
3. Add Bake Parlor Qeema Masala mix sachet and tomatoes, cook for 2-3 minutes. Add 1 cup of water, cover it and cook on low heat till tender. Remove cover and cook until water dries.
4. Add lemon juice, fresh coriander, ginger Julian and green chillies. Add macaroni toss it well. Serve hot.
