Dum Ka Kheema

70.00

1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days

Description

VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Minced Meat (Kheema) ½ kg. / 1.1 lb
Cooking oil Enough for deep frying onions
Onions sliced 125 gms / 4.4 oz / 2 Medium / Fried 2 Fistfuls
Yogurt/Curd 100 gms / 3.5 oz
Green chilies 3
Cilantro/kothmir/hara dhanya 1 small bunch / 10 twigs
Mint leaves/pudina 1 small bunch / 10 twigs
Ustad Banne Nawab’s Dum ka Kheema Masala

STEPS OF COOKING:

  1. Fry onions till golden brown, keep aside till they dry, then crush them.
  1. Take 15 ml / one tablespoon of water and make a paste of green chilies, Cilantro/kothmir/hara dhanya and mint leaves / pudina in a blender.
  1. In a Lagan/Tray, take minced meat (kheema), Yogurt/Curd, Dum ka kheema masala, 4 tablespoons oil left over after frying onions, crushed onions and the green chilly-hara masala paste, mix thoroughly and marinate for at least 2 hours.
  2. Place the Lagan / Tray in a pre-heated oven/grill till well cooked. Mix and turn the Kheema upside down every 15 minutes.

                                                                                               OR

This dish can also be baked on a stove but make sure the Lagan/Tray’s bottom is very thick and the minced meat does not stick to the bottom or get burnt. Cover the Lagan/Tray and cook on high flame for about 10 minutes and then on low to medium flame till well cooked, turning the kheema upside down every 15 minutes. If the bottom of the Lagan/Tray is not very thick, use a Wok (Tawa) and place the Lagan/Tray on top of it.

  1. Garnish with diced raw onions and lemons and serve.

 

Additional information

Weight 65 g

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