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Hyderabadi Keema Recipe

Hyderabadi Keema
How to make Hyderabadi Keema

This Hyderabadi mutton keema recipe accentuates the taste of keema and makes a mouth-watering masaledaar dish. It would taste great with some rotis or pair it with some tandoori naan.

  • Recipe Servings2
  • Easy

Ingredients of Hyderabadi Keema

  • 500 gms Mutton Keema
  • 2 tbsp Oil
  • 2 Onions (finely sliced)
  • 2 Slit Green Chillies
  • 1 tbsp Ginger garlic paste
  • salt to taste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 3 medium Finely Chopped Tomatoes
  • 1/2 tsp Garam Masala
  • 1/2 tsp Black pepper corn powder
  • 1 ½ cup water
  • 2 Fresh coriander leaves/kothmir
  • 1/4 tsp Dried Fenugreek Leaves

How to Make Hyderabadi Keema

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Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.
Take a pressure cooker or a cooking vessel. Into it, add oil and heat it.
Add sliced onions, green chillies and saute until the onions turn very slight brown color.
Add ginger garlic paste and saute to get rid of raw smell. Add mutton keema into it and roast well.
Roast it until the keema changes its color and there is no water remaining.
Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.
Add chopped tomatoes, garam masala powder, black pepper powder, mix and cook until the tomatoes turn soft.
Add about one and a half cups of water, mix it well.
Pressure cook the keema for 3 whistles on sim flame or cook them until it gets tender.
Reduce the steam. Add fresh coriander leaves, crushed kasoori methi and mix.
Cook for few minutes if there is any water remaining.
Switch off the flame. Serve it with roti, rice or paratha!!!
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