Parsi Kheemo

By 7 comments


Serves 4


  • 2 lb mince, mutton or beef

  • 2 large onions, sliced

  • tsp chili powder

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 1 tsp cumin seed

  • 1 tsp salt

  • 2 tomatoes, peeled and chopped

  • 1 tsp turmeric

  • ketchup, Worcester sauce

  • 4 green chilies, slit

  • 1/2 bunch coriander

  • 3 raw mangoes, in season optional


  1. Fry the sliced onions golden brown.

  2. Add in all the spices except for the cumin seed. Cook gently for a

  3. while, and then add the mince, stirring and mixing with the Masala.

  4. Add the chopped coriander, tomatoes, slit chilies and some ketchup.

  5. Cover and let it cook, in the pot for approx 30 minutes, pressure cooker for 15 minutes or in the oven at 350 degrees. Chicken and Turkey kheema cook faster than beef and lamb.

  6. Add cumin seed, a little sugar and Worcester sauce.

  7. Serve with hot Rotli or buttered Naan.


  1. Serve with diced fried potatoes or cook the kheema mince with diced potatoes and green peas.

  2. Serve with Sali sprinkled on top.

  3. Break whole eggs on top and cook till eggs are set.

  4. Beat 5 eggs and spread over cooked kheemo, cook till set.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine



Jun 6, 2014, 11:02 pm

Thought you would like this….


Apr 4, 2016, 7:28 am

Great recipes. Please give a recipe for Berry Pulao.

Happy Father’s Day – 10 Alarm Chilli the Parsi Way (Kheemo) – Parsi Cuisine

Jun 6, 2018, 11:41 am

[…] 10 Alarm Chilli the Parsi Way (Kheemo) […]


Oct 10, 2018, 10:13 am

Thank you so much ❤

Kheema Meat Empanadas –

Jan 1, 2020, 11:48 am

[…] filled ours with a classic parsi kheema mixture, but you could fill yours with chicken or even beans and rice for a vegetarian […]

Parsi Cuisine

Jan 1, 2020, 2:12 pm

Poornima, here is a recipe for berry pulao.

Arnaaz Mistry

Apr 4, 2020, 7:41 am

Please give a recipe for frenchbeans cooked the Parsee way

Ask Rita