How To make Kheema

Hyderabadi Kheema Recipe Video in Hindi - Urdu - Easy & Simple Hyderabadi Food

Kheema from Maimoona Yasmeen's Recipes

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Ingredients:

Kheema (minced mutton): 250 grams
Chhoti methi (baby fenugreek leaves): 2 tablespoons
Pyaz (onion): 2 whole
Kata hua hara dhaniya(chopped coriander): 2 tablespoons
Sabith hari mirch (whole green chillies): 4
Adrak lehsan ka paste (ginger garlic paste): 1 tabespoon
Haldi powder (turmeric powder): ½ teaspoon
Bareek namak (salt): 1 teaspoon
Lal mirch powder (red chili powder): 2 teaspoons
Tel (oil): 2 tablespoons

Procedure:

1. Pressure cooker mein tel daliye.
2. Jab tel garam ho jaaye, is mein kati hui pyaaz daliye.
3. Pyaaz ko badami rang ki hone tak tal lijiye.
4. Is mein adrak lehsan ka paste daliye aur pandrah second (15 sec) tak taliye.
5. Haldi powder, bareek namak aur lal mirch powder daliye (agar aap chahen tab, tab dedh ya 1 ½ teaspoon lal mirch powder hi daliye).
6. Kheema dalkar ise tel chhootne tak bhuniye.
7. Chhoti methi ke patte dhokar daliye.
8. Ek cup (1 cup) paani dalkar achhi tarah se mila lijiye.
9. Dhakkan dhaanp dijiye aur teen se chaar seeti aane tak pakaiyye ke kheema gal jaaye.
10. Jab paani sookh jaaye aur tel chhootne lage, kata hua hara dhaniya daliye aur chaar sabith hari mirchein daliye.
11. Dhakkan dhaanp dijiye aur dheemi aanch par do se teen minute tak pakaiyye.

Kheema tayyar hai. Roti ke saath ya khichdi aur khatte ke saath serve kijiye.

10 MINUTE INSTANT MUTTON KEEMA RECIPE IN PRESSURE COOKER - BAKRID RECIPES

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INGREDIENTS
Oil - 1/2 cup
black peppercorns - 1/2 teaspoon
caraway seeds - 1/2 teaspoon
cloves - 4
cardamom - 2
cinnamon - 2
onions - 2 med
ginger garlic paste - 2 tablespoon
red chilli powder - 2 teaspoon
turmeric powder - 1/2 teaspoon
coriander powder - 1 teaspoon
Tomatoes chopped - 2
salt as req
coriander mint fenugreek leaves
green chillies


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खिमा बनाने का आसान तरीका | Dhaba style Kheema Pav | Kheema Recipe | Kheema Fry | MadhurasRecipe

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This is perfect dhaba style kheema pav recipe. You will get few tips and tricks to make it dhaba style. With 31st December round the corner you must be searching for some non veg recipe. So here is the recipe for you. It tastes just awesome and pretty easy to make. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 3 tsp Oil
• 1 small piece Cinnamon (Optional)
• 1 cup finely chopped Onion
• 1 tsp Ginger-Garlic paste
• Finely chopped Green chili
• 2 finely chopped Tomatoes
• 1 tsp Garam masala
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Oil
• 1 tsp Besan
• 500 gm Kheema
• Hot Water
• Salt to taste

Method:
• Heat up oil in a pressure cooker.
• Add cinnamon stick, onion. Adding cinnamon is optional. You can skip it if you don’t want.
• You can use onion puree too in place of finely chopped onion.
• Fry well until onion is cooked well and caramelizes a little.
• Add ginger-garlic paste, green chili and mix well.
• Add tomatoes and fry well until tomatoes and onion are cooked well.
• Add garam masala, red chili powder, coriander powder and fry everything well for 2 minutes.
• Move the masala along the edge of the cooker and add oil, besan in the remaining space.
• Fry the besan well with oil for about 2 minutes.
• Mix the masala and roasted besan well together.
• Add kheema and mix well.
• Add water and mix well.
• Add salt and mix well.
• Close the lid and cook on medium heat until 3 whistles.
• Open the cooker and kheema is all ready.
• You can serve it with pav or rice too.

For more Such Recipes

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DHABA STYLE ALOO KEEMA | ALOO KEEMA MASALA | KEEMA RECIPE | MINCED MEAT RECIPE

Aloo Keema Masala | Dhaba Style Aloo Keema | Keema Recipe | Mutton Keema Masala | Mutton Keema Curry | Minced Meat Recipe | Minced Meat Curry | Keema Masala | Aloo Keema


Ingredients for Aloo Keema Masala:

Keema (Goat Mince)- 500 gms.
Potatoes, cubed- 2 medium (200 gms.)

Whole Spices:
- Green Cardamom- 4
- Cinnamon- 3
- Cloves- 5
- Dried Red Chillies- 3 (halved)
- Whole Black Peppercorns- 10

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Kashmiri Chilli Powder- 1 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom Powder- 1/2 tsp

Other Ingredients:
- Onions, chopped- 4 small (200 gms)
- Ginger Garlic paste- 2.5 tsp
- Curd/Plain Yogurt, whisked- 3 tbsp
- Tomato Sauce - 2 tbsp
- Refined Oil- 4 tbsp
- Coriander Leaves, chopped- 2 tbsp
- Salt - 1 tsp or to taste

Preparation:

Wash & keep the minced meat to drain in a colander.
Chop the onions and the coriander leaves. Peel and cube the potatoes, keep it in a bowl of water to prevent it from darkening.
Whisk the curd/yogurt, set aside.

Process:
Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour.
Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone.
Add the washed and drained keema (minced meat) and fry on high heat for 3-4 mins till colour changes.
Add the turmeric, red chilli, coriander and cumin powders & salt, give a mix. Fry/bhunno on medium heat for around 7-8 mins till the keema is browned and oil separates.
Add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and whisked curd/yogurt, give a mix on low heat and fry on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2 mins.
Now add the cubed potatoes, add a pinch of salt, mix and fry for 2 mins.
Add 200 ml water, mix and cover & cook on low heat for 20 mins till the keema & potatoes are tender.
Add the tomato sauce, mix and simmer for 2 mins.
Garnish with chopped coriander leaves, give a mix and simmer for a minute.
Serve with naan, roti or rice.



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Mutton Keema Recipe | MUMTAZ SPECIAL RECIPE | How To Make Mutton Keema

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Mumbai Keema masala | हरे मसाले का क़ीमा | Mutton Keema Pav | कीमा मसाला नए तरीके से |Chef Ranveer

HARA MUTTON KEEMA - This recipe is quite popular at typical Irani/Parsi restaurants in Mumbai. Pair it with Pav and you are sorted for the weekend :)

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HARA MASALA MUTTON KEEMA
Hara Mutton Kheema
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 2-4

Ingredients
For Ginger Garlic Paste
6-7 Garlic cloves, लहसुन
1 inch Ginger, peeled, slice, अदरक
3-4 Green chillies (less spicy & broken into half) हरी मिर्च
Salt to taste, नमक स्वादअनुसार

For Kheema Marination
1 kg Mutton kheema (with bones) मटन खीमा
Salt to taste, नमक स्वादअनुसार
1 tsp Turmeric powder, हल्दी पाउडर
½ tbsp Coriander powder, धनिया पाउडर
½ cup Curd, beaten, दही
Prepared Ginger Garlic Paste, तैयार किया हुआ अदरक लहसुन का पेस्ट

For Green Paste
3-4 Green chillies, less spicy & broken into half) हरी मिर्च
½ inch Ginger, peeled, slice, अदरक
¼ cup Mint leaves, पुदीना पत्ता
1 cup fresh Coriander leaves, धनिया पत्ता
3-4 tbsp Water, पानी
½ tbsp Oil, तेल

For Cooking Kheema
2-3 tbsp Oil, तेल
1 Bay leaf, तेजपत्ता
1 tsp Cumin seeds, जीरा
Marinated Kheema, मैरिनेटेड मटन खीमा

For Tempering
2-3 tbsp Oil, तेल
2 large Onions, chopped, प्याज
Prepared Green paste, तैयार किया हुआ हरा पेस्ट
¼ cup fresh Green peas, ताजा हरी मटर
Bhuna kheema, भूना हुआ खीमा

For Finishing
1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता
2-3 Green chillies (less spicy & chopped) हरी मिर्च
1 tbsp Dill leaves, finely chopped, सोआ के पत्ते
2-3 tbsp Butter, cubed, मक्खन (for finishing)

For Egg Fry
1 tsp Oil, तेल
1 Egg, अंडे
Salt to taste, नमक स्वादअनुसार

For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Onion, sliced, प्याज
Tomato, sliced, टमाटर
Green chili, हरी मिर्च
2 no. Ladi pav, लादी पाव

Process
Ginger Garlic Paste
In a mortar pestle, add garlic cloves, ginger, green chillies, salt to taste and make a coarse paste.
Keep aside for further use.

For Kheema Marination
In a large bowl, add mutton kheema, salt to taste, turmeric powder, coriander powder and curd.
Add prepared ginger garlic paste and marinate it well. Rest it for 5-10 minutes.

For Green Paste
In a bowl, add green chillies, ginger, mint leaves, coriander leaves, water and oil.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.

For Cooking Kheema
In a handi, add oil, once it's hot, add bay leaf, cumin seeds and let it splutter well.
Add Marinated kheema and saute it on a medium flame for 10-15 minutes.

For Tempering
In a deep handi or lagan, add oil once it's hot, add onions and saute it on a medium flame until translucent.
Add prepared paste and saute for a while.
Add green peas, bhuna kheema and cook it for 10-15 minutes on medium flame.
Add coriander leaves, green chillies, dill leaves and saute it .
Finish it with butter and cook kheema well for a while.
Transfer it into a serving dish and garnish it with coriander sprig, some sliced onions, tomato, lemon wedge and green chili.
Serve hot with pav.

For Egg Fry
In a pan, add oil, once it's hot, add egg and season it with salt.
Keep aside for further use.

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