Hyderabadi Dum ka Keema | How to Cook Hydrabadi Dum Kheema

Hyderabadi Dum ka Keema (Slow Cooked Minced Chicken): minced chicken, marinated in an aromatic Indian herbs+spices, and slow-cooked to perfection. An absolute ‘Melt in your Mouth’ recipe from the Royal Kitchens of Hyderabad (India).Hyderabadi Dum ka Keema

Hyderabadi Dum ka Keema / Hydrabadi Dum ka Kheema is a Perfect Indian Comfort Food 

Whenever I visit India and eat out, I prefer to eat different Indian cuisines and every time I get 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.

What is Hydrabadi Dum ka Keema ?

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 also known as: Hydrabadi Dum ka Kheema or Hydrabadi Dum ka Qeema

I tried this recipe almost  7 years back and till date, I remember the taste:

” It was an extremely tender dish, cooked in mild spice with an aromatic flavor which was unlike any other mince dishes that I had eaten “

How to Serve :

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 Kheema

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 😉

keema masala recipe

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!

How is Hydrabadi Dum ka Keem or Hydrabai Keema Made:

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).

Hyderabadi Dum ka Keema in a bowl with plates around it

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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Hydrabadi Dum ka Keema (Chicken mince in Indian spices)


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Yield: 6 People

Hyderabadi Dum ka Keema

Hyderabadi Dum ka Keema in a white bowl

It's minced chicken, marinated in aromatic mix of Indian herbs+spices, along with few other ingredients and then slowly cooked to perfection. From the Royal Indian kitchens.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes


  • 1 lb Chicken Mince
  • 1 Cup Yogurt
  • 2 Cups Fried Onions
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Poppy Seed Powder
  • 2 Tbsp Roasted Chickpea Flour*
  • 1 Tbsp Almond Powder
  • 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 -

  1. In a large bowl, add yogurt and mix to form a smooth consistency
  2. Add fried onions, ginger, poppyseed powder, roasted gram flour powder, all the spices (except salt) and mix together.
  3. 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 -

  1. In a large non-stick pan, heat ghee+oil over medium flame.
  2. Add the marinated chicken mix and stir to mix the mixture with oil.
  3. Reduce the flame to low, cover and cook for 10-12 minutes (stirring every 2minutes).
  4. Once the chicken is cooked, remove the cover and cook opened for 2 minutes (to let absorb any leftover water).
  5. Turn of the heat and transfer to serving bowl.
  6. Sprinkle chopped cilantro+chilies.
  7. Serve hot with fav side.


Chickpea Flour: also known as Besan or Gram Flour.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 219Total Fat: 38gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 105mgSodium: 300mgCarbohydrates: 59gFiber: 8gSugar: 10gProtein: 39g


30 Replies to "Hyderabadi Dum ka Keema | How to Cook Hydrabadi Dum Kheema"

  • Naved July 26, 2018 (11:37 pm)

    This is a fantastic recipe!
    To anyone trying it for the first time, my suggestion – do not change anything! This is as perfect a recipe as you can possibly get!

  • Shella April 17, 2016 (5:39 pm)

    I am totally awed by the recipe, and am certainly trying it. Thanks for sharing

  • Kylee @ Kylee Cooks April 13, 2016 (3:32 pm)

    This looks like something I could make for my family. We’d really love the complex flavors in this!

    • Molly Kumar April 14, 2016 (11:59 am)

      Thanks Kylee, hope you make it soon 🙂

  • Tamara March 11, 2016 (9:27 pm)

    Indian food is one of my favorite things to cook when I have a little extra time. I’ve not done keema, but this looks so tasty! I’ve pinned, and hope I remember to make it. Great post!

  • Lizzie February 16, 2016 (11:46 am)

    Looks yummy, yogurt and almond… I’ve never tried minced chicken though minced Turkey is common in the UK.

    • Molly Kumar February 17, 2016 (8:37 pm)

      Thanks Lizzie, this combination can work great with any kind of minced meat. Give them a try with minced turkey 🙂

  • Heena February 8, 2016 (6:34 am)

    HI Molly,

    Can i make keema paranthas with this keema recipie ??
    I was just thinking if this is to juicy the paranthas will become soggy right ?


    • Molly Kumar February 8, 2016 (2:42 pm)

      Hi Heena,
      Sure, you can make parantha’s with these. Infact, they are perfect for them as the keema is dry. Thanks, Molly

  • Rosie from Blog To Taste January 30, 2016 (7:43 pm)

    That sounds SO good! I will definitely be making this dish, thanks so much for sharing it.

  • Aida@TheCraftingFoodie January 30, 2016 (1:44 pm)

    This sounds delicious. I grew up eating keema, but never dum style. I cook Indian food almost twice a week for my family, and I’ve actually never made anything in the dum style. It’s always sounded so complicated, but from the sounds of your recipe, it sounds like it’s worth it 🙂

    • Molly Kumar January 30, 2016 (10:59 pm)

      Thanks Aida. I can so relate to what you’re saying. Most of the time, I too have eaten ‘keema matar/masala’ (the regular way 😉 But you should definitely try this recipe as it will definitely please everyone at home too.

  • janella January 30, 2016 (12:25 pm)

    This looks so yummy I love cilantro in everything I can possibly add it to

  • Lucy January 29, 2016 (10:45 pm)

    This looks so delicious and spicy and flavorful! Would you believe I actually have all these spices on hand? (I’m totally spice-obsessed.) Must try!

    • Molly Kumar January 30, 2016 (11:00 pm)

      Hahahha, I can so imagine it Lucy, I’ve spices stocked at home like they won’t be available from tom 😉 Glad you liked it.

  • Renee January 29, 2016 (7:55 pm)

    This sounds great and the pictures are gorgeous. Pinned for later!

    • Molly Kumar January 30, 2016 (11:08 pm)

      Thanks so much Renee, glad you liked it.

  • Just Jo January 29, 2016 (7:40 pm)

    Oooo this sounds so good! I am a bit gutted I returned a mincer attachment Hungry Hubby gave me years ago, not thinking it would be something I would get the use out of. But you can’t buy minced chicken here in the UK (poo!) so I’d have to chop up some thighs myself but I so think this would be worth it Molly. Thanks for pestering the restaurant for the recipe 😉

    • Molly Kumar January 30, 2016 (11:10 pm)

      Aweee – Thanks Jodie and I’m so GLAD, you would go that length to make mince yourself 🙂 We also, recently started getting the chicken mince as earlier it was mostly red meat mince. Do make and would love to hear back.

  • Sara @LifesLittleSweets.com January 29, 2016 (7:02 pm)

    There is nothing boring about this chicken recipe! What a flavorful, delicious dish! Thank you for sharing this recipe!

    • Molly Kumar January 30, 2016 (11:15 pm)

      Aweee – thanks dear and glad you liked the recipe 🙂

  • Traditionallymodernfood January 29, 2016 (6:55 pm)

    Sorry after seeing Hyderabad I started thinking about biryani and got confused. Ur keema looks flavorful and yum

    • Molly Kumar January 30, 2016 (11:19 pm)

      Lolz, happens with me so many times too Vidya – Thanks for visiting and so happy you liked the recipe 🙂

  • Nicole January 29, 2016 (5:59 pm)

    Ooh looks fabulous and good for my anti-inflammation diet. I can’t wait to try it.

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