If you haven’t tried this recipe, then you Definitely are missing something. 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).īecause of all that marination and slow cooking, the recipe actually just melts in your mouth and the aroma is mind-blowing. The cooking is done on low flame and traditionally it was cooked in earthen pots with covers.
Just marinate and cook the marinated chicken after an hour or so. That’s it, there is no other chopping or grinding or cooking anything earlier or later.
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). 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’.
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 :) 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. It’s like ‘Sure Shot HIT’ if cooked exactly the same way (which is absolutely easy 😉Īs I had mentioned earlier, the recipe is straight out of the kitchens of Nizams (Royal rulers) of Hyderabad State (India). It’s very different from the regular curry or mincemeat recipes we usually eat in North India.Īnd ‘me being me’ had to figure out what’s in it and how’s it made.Īfter 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.Īfter the cook’s recipe and speaking to a few of our friends, I finally got the perfect Hyderabadi Dum ka Keema recipe. 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.
#Dum ka keema how to
” 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 tried this recipe almost 7 years back and till date, I remember the taste: It’s also known as: Hydrabadi Dum ka Kheema or Hydrabadi Dum ka Qeema Ka Keema (Minced Meat and in our case it’s chicken) You can even try their ‘Non-Veg Platter’ or ‘Kulche & Pindi Chole Platter’.Dum (slow-cooked in a pot sealed with dough) Slurp a ‘Blueberry Fusion’, ‘Mango Fusion’, ‘Masala Shikanji’, ‘Cold Coffee’ or ‘Thandai with your meal. The place also serves yummy keema platters – ‘Soya Keema Mutter’, ‘Chicken Keema Mutter’ and ‘Gosht Keema Mutter’, which are a must try. Pair this with a ‘Lachha Paratha’, ‘Ulte Tawe Ka Paratha’, or ‘Garlic Naan’. For the main course, you must opt for their ‘Palak Paneer’, ‘Dum Aloo’, ‘Malai Kofta’, ‘Murg Makhan Wala with Bone’, ‘Murg Tikka Masala’, or ‘Mutton Curry’. To begin your culinary journey, you must try their finger-licking starters like ‘Achari Paneer Tikka’, ‘Tandoori Soya Chaap’, ‘Bhutte De Kebab’, ‘Dahi Kebab’ or ‘Galouti Kebab’. And once visited, you are sure to visit this place again for its delicious quality along with great service. The Spice Lab specializes in North Indian and Mughlai cuisine. The place is quite spacious with comfortable indoor and outdoor seating areas. The ambience of this all-day dining restaurant is elegant yet chic to welcome guests from all age groups. This fine-dining multi-cuisine restaurant is in Sector 50, Gurugram.
0 kommentar(er)
