Dum Ka Keema Recipe
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About Dum Ka Keema Recipe:
This recipe is rustic, char-grilled flavors dominate this recipe.dum is a style of slow cooking. It's minced chicken, marinated in aromatic mix of Indian herbs+spices, along with few other ingredients and then slowly cooked to perfection.Easy and quick recipe to prepare.Taste is also good.Made with so many ingredients.
- 12 Ingredients
1
Ingredients for Dum Ka Keema Recipe
- 250 gram Kheema
- 2 Pyaaz
- 50 gram Chironji
- 1/4 cup Phule Chane ki dal – th
- 1/2 teaspoon Kabab Chini powder
- 1/2 teaspoon Garam Masala powder
- 1 cup Dahi
- 1 teaspoon Adrak lehsan ka paste + 1 tablespoon
- 2 teaspoon Kali Mirch powder
- 1/2 teaspoon Haldi powder
- 2 teaspoon Bareek namak
- 3 tablespoon Tel
Current Totals
- Fat
- Protein
- Carbs
- Fiber
MacroNutrients
- Carbs
- Protein
- Fiber
Fats
- Fat
Vitamins & Minerals
- Calcium
- Iron
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
- Copper
- Magnesium
- Manganese
- Phosphorus
- Selenium
- Zinc
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Dum Ka Keema Recipe
STEP 01
Ek bowl mein kheema daliye, phule chane ka powder daliye, chironji ka powder, pheta hua dahi, garam masala powder, kabab chini powder, kali mirch powder, bareek namak, 1 teaspoon adrak lehsan ka paste, pudine ke patte aur kata hua hara dhaniya dalkar, achhi tarah se mila lijiye.
STEP 02
Aadhe ghante (30 min) ke liye ise rakh dijiye.
STEP 03
Aadha ghanta baad, saucepan mein tel (oil) daliye.
STEP 04
Kati hui pyaaz daliye. Jab pyaaz badami rang ki ho jaaye, is mein ek tablespoon adrak lehsan ka paste daliye.
STEP 05
Tees second (30 sec) tak ise bhuniye. Haldi powder daliye, marinate kiya hua kheema daliye.
STEP 06
Das minute (10 min) tak bhuniye aur do cup paani daliye.
STEP 07
Dhakkan dhaanp dijiye. Pandrah se bees minute (15 to 20 min) tak dheemi aanch par pakaiyye.
