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 minced chicken, marinated in aromatic mix of Indian herbs+spices, along with few other ingredients and then slowly cooked to perfection.
I usually serve the Hyderabadi Dum ka Keema with Indian Bread or Rice but can be enjoyed with any sides of choice like regular bread or quinoa too.
“Hyderabadi Dum ka Keema Perfect Indian Comfort Food”
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 29 States and 7 Union Territories (in India) – the food choices are not only endless but each is equally is amazing and totally different from one state to the other.
Every state has it’s known dishes and the spices/ingredients get changed dramatically and Hyderabadi Dum ka Keema is one such recipe.
I tried the Hydrabadi Dum ka Keema (also known as Qeema/Kheema) almost 7 years back and till date, I remember the taste :
” Its was extremely tender and mildly spice with an aromatic flavor which was unlikeany other mince dishes that I had eaten “
You may ask what exactly is it :
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 mincemeat 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 a few pointers and that was it.
After the cook’s recipe and speaking to a few of our friends, I finally got the perfect Hyderabadi Dum ka Keema 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 filled 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 delicious Hyderabadi Dum ka Keema , which to my surprise is extremely easy to prepare!
Infact all the taste lies in the –> ‘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.
Those covers were further sealed with fresh dough (to minimize any aroma from escaping) 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 Hyderabadi Dum ka Keema a try and it will DEFINITELY please everyone who tastes it.
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- 1 lb Chicken Mince
- 1 Cup Yogurt
- 2 Cups Fried Onions - you can use store bought or fry at home.
- 1 Tbsp Ginger - Shredded or use powder
- 1 Tbsp Poppy Seed Powder
- 2 Tbsp Roasted Gram Flour - also known as Besan or ChickPea Flour
- 1 Tbsp Almond Powder - homemade or store bought
- 2 Tbsp Fresh Cilantro - thinly chopped
- 1 Large Green Chili - thinly chopped (optional)
- 1 Tbsp Ghee
- 3 Tbsp Olive Oil
- 1 Tbsp Coriander Powder
- 1 Tbsp Cumin Powder
- 1 Tbsp Garam Masala
- 1 Tsp Red Chili Powder
Marinating the Mince Chicken -
- In a large bowl, add yogurt and mix to form a smooth consistency
- Add fried onions, ginger, poppyseed powder, roasted gram flour powder, all the spices (except salt) and mix together.
- Now, add minced chicken, mix everything evenly, cover and place in fridge to marinate for a minimum of 1 hour (max of 3 hrs)
Cooking the Marinated Chicken or Keema -
- In a large non-stick pan, heat ghee+oil over medium flame.
- Add the marinated chicken mix and stir to mix the mixture with oil.
- Reduce the flame to low, cover and cook for 10-12 minutes (stirring every 2minutes).
- Once the chicken is cooked, remove the cover and cook opened for 2 minutes (to let absorb any leftover water).
- Turn of the heat and transfer to serving bowl.
- Sprinkle chopped cilantro+chilies.
- Serve hot with fav side.
Amount Per ServingCalories 219 Total Fat 38g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 25g Cholesterol 105mg Sodium 300mg Carbohydrates 59g Fiber 8g Sugar 10g Protein 39g