Hyderabadi Dum ka Qeema/ Dum ka Kheema/Dum Ka Keema Recipe

Dum ka Qeema or Kheema is an sumptuous dish from the Hyderabadi cuisine. It's an amzingly Mouthwatering dish famous in Hyderabad and Pakistan  which can be relished with Naan  paratha or Roti. You will fall in love with the flavours and taste..One of the best dishes I have tried from the Hyderabadi cuisine.

As the name suggests the kheema or mince is cooked on dum thats slow cooking. The processes is as similar as the one done for biryani..The mince or kheema is marinated with spices yogurt and then slow cooked in till it's done and then smoked for the barbeque flavour.If you love seekhs and barbeques you should definitely try this out .

The dish is basically dry and it's supposed to be eaten with Naan /Paratha or roti.

Ingredients
1/2 kg mutton or beef Kheema/mince
1/2 cup curds/yogurt
1 tsp lemon juice
2 tbsp besan/chickpeas flour/chana
1 1/2 tsp khus khus
2 tbsp chironji powdered or ground to paste*
1 tbsp ginger garlic paste
1 small bunch coriander leaves
Handful mint leaves
3 to 4 green chillies
1 1/2 tsp Red chilli crushed or powder/as needed
1/2 tsp Garam Masala powder
1/4 tsp turmeric powder
2 tbsp Oil/ghee
2 Bay leaves
3 to 4 green Cardamom
2 inch Cinnamon
1 large/2 med Onions sliced and fried

method

• Make a paste of coriander, green chillies ,mint leaves and khus khus or poppy seeds
• Dry roast the besan/chickpeaflour till it emits nice aroma,let it cool then add to the marination 
• In  a bowl take mince to this add the ginger garlic paste,lime juice  salt and whisked yogurt and keep aside for an hour
• Then add the ground paste of coriander and mint leaves.
• Add the chironji or  charoli powder/paste.
• Mix in the fried onions/barista and the red chilli flakes, turmeric powder and keep it in the refrigerator for 2 to 3 hours.
• Heat a kadhai/vessel add oil then add bay leaves ,crushed cardamom and Cinnamon
• Let it saute for few seconds then add the marinated kheema/mince and saute for 8 to 10 minutes over medium flame till the oil sepearates.
• Then add about 1/2 to 3/4 cup water ,the mince will leave some water ,you can cover the lid and let it cook without adding water as well.
• Cover the lid and cook on low flame till done.
• Add garam masala powder and mix well .
• Once the mince is cooked place a piece of hot coal on a foil ,add a drop of oil or butter on the smoking hot coal and immediately cover with a lid.
• Let the smoke get infused in the mince for about 3 to 4 minutes,then remove the foil and the coal and discard it.
• Garnish with chopped chillies ,onion rings some mint and coriander and serve it with paratha/ naan/roti

notes
you can use beef or mutton mince you can try with chicken mince as well but it taste best with mutton or beef
adding charli/chironji is optional you can add almonds powder if you have no access to khus khus and chironji
if using chana roast it then powder it before marinating the mince 
this dish is supposed to be dry without any gravy but you can always add water and make a thick gravy acc to your taste buds

I served with sooji paratha and beef roast..it was finger licking yummmm