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 "Hyderabadi Cuisine"



 

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Hyderabadi Kheema

By Shru Reddy

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 & flavour.
   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...

Ingredients :  

Quantity 
Kheema (minced  mutton)  500 gms
Liver ( Mutton, Cubed)  200 Gms
Tomatoes  (chopped)  450 gms
Ginger & Garlic paste  1 tspn
Red chilly Powder  to taste
Turmeric  1/4 tspn
Onions (finely chopped)  50 Gms
Garam Masala (powder)  2 gms
Cardamom  2 nos
Cloves  2 nos
Cinnamon ` 1" Piece
Shahjeera  1/4 tspn
Oil  10 ml
Curd  50 ml
Salt  To taste
coriander  1 Sprig

Method:

  1. Wash the minced meat & diced liver. Marinate it with curd, half of the Ginger & garlic paste, redchilly powder & salt. Set aside for 30 mins.
  2. Heat oil, add cardmon, cloves, cinamon & shajeera. Add chopped onions, saute. Add remaining ginger & garlic paste, turmeric, chilli powder. saute.
  3. Add the minced meat & allow to cook for 5 mins. Add chopped tomatoes. Fry for 2 mins, keep stirring.
  4. Add the liver pieces, saute.
  5. Once the oil starts oozing out of the mixture (approx 5 mins) add the garam masala powder & salt.
  6. Adjust the seasoning. Sprinkle Chopped coriander. Serve hot with Puri, lukmi or rotis.

Bon Appite!

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Shru Reddy is a graduate in Hotel Management and Catering Technology from Osmania University, presently working in Hyderabad.

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