I have no idea why it is called “Hyderabadi” Kheema. I had the recipe noted down in my notebook perhaps from some cookery show or magazine. The recipe, called for addition of peas and maybe that’s what gives it a “hyderabadi” touch, but I would rather skip it. Kheema tastes the best with paav.
This is my entry for Chicken- My favourite
- 500 gms Kheema (Chicken/Mutton)
- ½ cup Green Peas (boiled)
- 2 medium onions (chopped)
- 2 medium tomatoes (chopped)
- Whole Garam Masala (1" piece cinnamon stick, 5-6 cloves, 1 black cardamom, 2-3 bay leaves)
- 3 tbsp Ginger-Garlic paste
- 1 tsp Red Chilli powder
- 1 tsp Turmeric powder
- 1 tsp Jeera Powder
- 1 tsp Dhania powder
- 1 tsp Garam Masala powder
- Salt to taste
- 3-4 tbsp Oil
- Heat oil in a pan. Add whole garam masala.
- Now add onions and sauté till they turn brown. Add Ginger-garlic paste.
- Add tomatoes. Cover and cook till tomatoes become soft.
- Add all the dry masalas (turmeric, red chilli, dhania & jeera) except garam masala powder.
- Now add grean peas and kheema and mix well with the spices.
- Cover and cook till kheema is done.
- Sprinkle garam masala powder and mix well. Kheema is ready to serve.