Hyderabadi Dum Ka Kheema2018-05-24
- Yield : 500 gm
- Servings : 4-5
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
Hyderabadi Dum Ka Kheema – A super fast recipe to cook a delicious meal.
This fragrant, melt in mouth Kheema (or keema) recipe is something you can make in a jiffy and it always turns out to be a winner. So next time you want to win hearts by your culinary skills, make this Hyderabadi style dum ka keema and see your fan-following rise.
Use slightly sour yoghurt or curds for best results.
The Dum Pukht or slow oven cooking of a dish is a cooking technique associated with the Khyber Pakhtunkhwa region in Pakistan in which meat and vegetables are cooked over a very low flame, generally in sealed containers with very few spices. The technique of cooking is said to be based on earlier Persian cooking methods introduced in the Indian subcontinent. However, the cooking traditions assign its origin in the pre-partition era of India to the reign of Nawab Asaf-ud-Daulah (1748–97). Although it is historically Persian the dum pukht way of cooking is now also commonly used in other cuisines like Peshawari, Balochi and Mughlai.
Legends claim that when Nawab Asaf-ud-daulah found his kingdom in the grip of famine, he initiated a food-for-work programme, employing thousands in the construction of the Bada Imambara shrine. Large cauldrons were filled with rice, meat, vegetables and spices and sealed to make a simple, one-dish meal that was available to workers day and night. Then, one day, the Nawab caught a whiff of the aromas emanating from the cauldron and the royal kitchen was ordered to serve the dish. He took a liking to it and thus a new tradition of cooking was born. Source: Wikipedia
- Minced mutton 500 gms
- Onions: 2 chopped finely
- Tomato 1 chopped finely
- Green chillies 4 chopped (remove seeds if you want it low on heat)
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Roasted gram (Roasted and puffed chana daal) ½ cup (ground)
- Chironji (Charoli) 90 gms (ground)
- Yoghurt: 1 cup
- Turmeric powder 1/2 tsp
- Garam masala 1 tsp
- Cumin powder 1/2 tsp
- Allspice powder (kabab chini) 1 tsp
- Black pepper powder 3 tsp
- Salt to taste
- Mint leaves chopped 1 cup
- Coriander Chopped 1 cup
- Ghee 3 Tbsp
In a bowl mix mutton mince, yoghurt, ground chironji, ground roasted gram, half of ginger and garlic pastes, mint leaves, coriander leaves, chopped tomato, all the spices, and salt. Allow the spices and mutton mince to marinate for about an hour. (minimum 30 minutes)
In a heavy bottomed pan, add ghee, add onions and fry them till they turn golden brown. Add the remaining ginger garlic paste and chopped green chillies. sprinkle some water and fry till ghee floats on top. This will take about 8-10 mins.
Add the marinated mutton mince and mix well. Add 1/2 cup water and seal the lid of the pan. Allow it to cook under dum for about 35 minutes.
After 35 miniutes, open the pan and check the doneness of the mince. If it is underdone, cook for a few more minutes till it is no longer chewy.
Garnish the keema with mint leaves, chopped onions and a wedge of lemon.
Serve this delectable dish with hot Rotis, Nan or Paratha with a salad on the side.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.