Hyderabadi Mutton Kheema
Hyderabadi cuisine, also known as Deccani cuisine of India, is the native cooking style of the Hyderabadi Muslims. It was developed after the foundation of the Qutb shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason why Hyderabadi cuisine is described as spicy. The cuisine draws its flavour from two rich legacies- the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Try this spicy Hyderabadi delicacy this EID.
- 500 grams minced meat/ kheema
- 3 tbsp oil
- 3 medium size finely sliced onions
- 2-3 vertically slit green chillies
- 1 tbsp ginger garlic paste
- salt -to taste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp black pepper powder
- ½ tsp garam masala powder
- 2 medium finely chopped tomatoes
- 1 tbsp finely chopped fenugreek leaves
- 3-4 tbsp fresh coriander leaves.
- Wash mutton kheema and strain out the excess water from the kheema with help of a strainer.
- In a Panasonic Mixer, blend the kheema for a few seconds.
- Next, in a Panasonic Rice Cooker add oil and heat it.
- Add sliced onions, green chillies and sauté them until the onions turn slightly brown in colour.
- Add ginger garlic paste and sauté it to get rid of the raw smell.
- Once done, add mutton kheema into it and roast it until it changes colour and there is no moisture remaining.
- Add salt, red chilli powder & turmeric powder and mix it. Cook it until the oil appears at the end.
- Once done, add chopped tomatoes and sauté it well. Cook it for two minutes on a low flame.
- Into the gravy, add black pepper powder & garam masala powder and mix it. Let it cook for a minute.
- Next, add fenugreek leaves & coriander leaves and mix it.
- Once the mixture is well blended together, add about 2 cups of water and mix it well.
- Cook the kheema for 10 minutes or until it gets tender.
- Cook for few minutes keeping the lid uncovered if there is any water remaining.
Serve it hot with roti, rice or paratha!