Hyderabadi Dum ka Keema (Slow Cooked Minced Chicken) is an absolute ‘Melt in your Mouth‘ recipe from the Royal kitchens of Hyderabad (India). It’s an aromatic-spicy flavored minced meat (chicken) that’s mixed with spices, few other ingredients and then slowly cooked to perfection. It can be enjoyed with any sides of choice (usually Indian Bread or Rice but can be enjoyed with regular bread or quinoa too).Whenever I visit India and eat out, I prefer to eat different Indian cuisines and every time gets amazed by the sheer number of dishes offered….I mean with 29 States and 7 Union Territories – the food is amazing and different. Every state has it’s known dishes and the spices/ingredients get changed dramatically. ‘Hyderabadi Dum ka Keema’ was a recipe tried about 7 years back and till date I remember the first taste – it was unlike any other mince dishes that I had eaten. You may ask what is it exactly and here it is – Hyderabadi (state of Hyderabad, India) Dum (slow cooked in a pot sealed with dough) Ka Keema (Minced Meat and in our case it’s chicken). It’s very different from the regular curry or meat recipes we usually eat in North India. And ‘me being me’ had to figure out what’s in it and how’s it made. After a lot of coaxing and true ardent fan appreciation, the restaurant cook was kind enough to give me few pointers and that was it. After the cook’s recipe and speaking to few of our friends, I finally got the perfect recipe. It’s like ‘Sure Shot HIT’ if cooked exactly the same way (which is absolutely easy 😉As I had mentioned earlier, the recipe is straight out of the kitchens of Nizams (Royal rulers) of Hyderabad State (India). The Hyderabadi cuisine is actually a mix of Mughal, Turkish, Arabic, Telugu and Marathi cuisines, hence it’s amazingly aromatic and filed with various spices. Their most famous dishes are slow cooked meat, biryani’s and till date anyone who visits Hyderabad, can sing to you about the Biryani’s (Hint – Must Have :) Now, coming back to our dish which is fairly easy to make and the key to this recipe is ‘marination’. The meat needs to be marinated with a mix of yogurt, spices, nut powder and fried onions (you can fry the onions at home or use store bought). That’s it, there is no other chopping or grinding or cooking anything earlier or later. Just marinate and cook the marinated chicken after an hour or so. The cooking is done on low flame and traditionally it was cooked in earthen pots with covers and those covers were sealed with a fresh dough (to minimize any aroma being escaped) and cooking in the earthen pot used to give this magnificent flavor). Because of all that marination and slow cooking, the recipe actually just melts in your mouth and the aroma is mind-blowing. If you haven’t tried this recipe, then you Definitely are missing something. It’s one of those recipes from the ‘Treasures of Indian Cooking’ that cannot be found in every local Indian restaurant or every party. It’s a special dish that deserves the time taken to cook and should be enjoyed with family-friends as it’s a treat to senses. I prefer eating it with plain basmati white rice (to give it a full comfort food feel) but it can be enjoyed with any sides.
This weekend or on your special cooking day, give this dish a try and it will DEFINITELY please everyone who tastes it.