Adaab, welcome to another issue of the Hyderabadi cuisine. Like in the other
parts of India the Hyderabadi cuisine uses various spices & condiments in its
cooking. Contrary to the common belief, the Hyderabadi cuisine uses limited
spices. The spices used in the dishes vary from one another & the form & its
addition time give a different & distinctive taste &
This weeks' recipe is the famous Hyderabadi Kheema. The
specialty of this dish lies in the cooking style. The Spices used are minimal & the secret lies
in cooking it to the right second. well this comes only with experience but
you check it out & rest assured this dish will turn out better each time u try
it. Bonne Chance...
|| 500 gms
|| 200 Gms
|| 450 gms
|Ginger & Garlic paste
|| 1 tspn
|Red chilly Powder
|| to taste
|| 1/4 tspn
|| 50 Gms
|Garam Masala (powder)
|| 2 gms
|| 2 nos
|| 2 nos
|| 1" Piece
|| 1/4 tspn
|| 10 ml
|| 50 ml
|| To taste
|| 1 Sprig
- Wash the minced meat & diced liver. Marinate it with curd, half of the
Ginger & garlic paste, redchilly powder & salt. Set aside for 30 mins.
- Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped onions,
saute. Add remaining ginger & garlic paste, turmeric, chilli powder.
- Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes. Fry
for 2 mins, keep stirring.
- Add the liver pieces, saute.
- Once the oil starts oozing out of the mixture (approx 5 mins) add the garam
masala powder & salt.
- Adjust the seasoning. Sprinkle Chopped coriander. Serve hot with
Puri, lukmi or rotis.
Reddy is a graduate in Hotel Management and Catering Technology
from Osmania University, presently working in Hyderabad.
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