Hyderabadi Dum Ka Keema

Ingredients

• 500 gminced meat (the method specifies chicken)
• 1 cup (about 240 ml)yoghurt
• 1 cup (about 160 g)fried onions
• 3 tbsp (about 42 g)ghee
• 1 tbspginger-garlic paste
• ½ tspgaram masala
• ½ tspturmeric
• 2 tbspchickpeas
• 1 tbsppoppy seeds
• 1 tbspalmonds
• 1 tbspcoriander seeds
• 1 tbspcumin seeds
• 5–6dried red chillies
• 10–12green chillies, for garnish
• to tastefresh coriander, for garnish
• if desiredlemon juice

Instructions

1. 1

   Toast the spices

   Dry-roast the almonds, chickpeas, poppy seeds, coriander seeds and cumin seeds, then grind them.

2. 2

   Smooth the yoghurt

   Put the yoghurt in a bowl and mix until smooth.

3. 3

   Mix the marinade

   Add the fried onions, ginger-garlic paste and all the spices to the yoghurt, then mix.

4. 4

   Marinate the mince

   Add the minced chicken and mix evenly. Cover and refrigerate for 1 hour.

5. 5

   Heat the ghee

   Warm the ghee in a large non-stick pan.

6. 6

   Add the mixture

   Add the marinated mince and stir so it is mixed with the ghee.

7. 7

   Cook covered

   Turn the heat to low, cover the pan and cook for 10–12 minutes.

8. 8

   Reduce the liquid

   When the mince is cooked, uncover the pan and cook for 2 minutes to let any remaining water evaporate.

9. 9

   Smoke the keema

   Heat a piece of charcoal, place it on an onion peel, and set it in the middle of the pot on top of the keema. Add some oil and cover with the lid for 10 minutes.

10. 10

    Garnish and serve

    Garnish with chopped fresh coriander and green chillies. Serve hot.

What is Hyderabadi dum ka keema?

Keema is a South Asian dish of minced meat, while dum cooking refers to cooking food covered so its flavours mingle in the enclosed pot. Hyderabadi cooking is known for layered seasoning, and this version builds flavour with yoghurt, fried onions and a ground mixture of toasted seeds, chickpeas and almonds.

The final charcoal smoke adds a distinctive smoky note. Here, the mince is first marinated, cooked gently, and then covered with the smoking charcoal for a brief finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 36g protein, 26g carbs, 37g fat.

The minced meat provides most of the protein, while the yoghurt, chickpeas, onions and ground ingredients contribute carbohydrates. Ghee, fried onions, almonds and seeds account for much of the fat. Balance a serving with a generous portion of vegetables or salad alongside bread or rice.

The toasted spice paste

Dry-roasting: Toast the almonds, chickpeas, poppy seeds, coriander seeds and cumin seeds before grinding them. Keep the heat moderate and stir so the small seeds toast without scorching.

Grinding: The recipe does not specify how fine the mixture should be. Grind it to a consistent paste or powder so it distributes through the yoghurt and mince.

Why yoghurt and fried onions matter

Yoghurt: Mixing it smooth first helps it coat the mince and spices evenly. The recipe uses it as the base of the marinade.

Fried onions: These bring savoury sweetness and body to the mixture. Mix them thoroughly into the yoghurt rather than leaving them in a separate layer.

Marinating and cooking gently

Marinating: Give the covered mince the full 1 hour in the fridge, as directed, so the seasoning is spread through it before cooking.

Low heat: Once the mince is in the pan, cover it and cook over low heat for 10–12 minutes. Stir to combine it with the ghee, and check that the mince is cooked through before moving on.

Getting the texture right

Uncovered finish: Cook for the stated 2 minutes after uncovering to allow excess water to evaporate. The finished keema should be moist rather than watery.

Even cooking: Break up any clumps as you stir the mince into the ghee. This helps the mixture cook evenly and keeps the texture distinct.

Using the charcoal finish

Smoke: The method calls for heated charcoal on an onion peel, placed in the centre of the pot on top of the keema, with some oil added before covering for 10 minutes. Keep the charcoal separate from the food and handle it with appropriate heatproof tools.

Serve: Remove the charcoal and peel before serving. Add the chopped coriander and green chillies as the recipe directs.

What to serve with it

Bread: Serve the keema with naan, roti or another flatbread to scoop up the spiced mince.

Rice: Plain rice makes a simple accompaniment and lets the smoky, savoury flavours stand out. A fresh salad or lightly cooked vegetables can add a contrasting, crisp side.

Recipe notes & tips

• Stir the seeds and nuts while dry-roasting so they do not catch on the pan.
• Grind the toasted ingredients before adding them to the yoghurt mixture.
• Mix the marinade thoroughly so the spices and fried onions are spread through the mince.
• Keep the pan covered and the heat low during the 10–12-minute cooking stage.
• Check the mince is cooked through before reducing the remaining liquid.
• Remove the charcoal and onion peel before serving.

Variations

• Choose the mince: Use another type of minced meat if preferred, though the method specifically mentions chicken.
• Adjust the heat: Use fewer dried or fresh chillies for a milder result.
• Add lemon: Finish with lemon juice if you would like a sharper note.
• Serve with flatbread: Pair it with naan or roti for scooping.
• Make it a rice meal: Serve alongside plain rice and vegetables.

Common mistakes to avoid

• Scorching the seeds: Toast over moderate heat and keep them moving.
• Skipping the marinade: Leave the covered mince in the fridge for the full 1 hour.
• Cooking too hot: Keep the pan on low while it is covered, as the method directs.
• Leaving excess water: Uncover the pan and cook for the stated 2 minutes to reduce it.
• Over-smoking: Keep the charcoal separate from the keema and remove it before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot throughout, adding a small splash of water if the keema seems dry.

Frequently asked questions