How to make Keema Hara Dhania Recipe - Mutton mince cooked with plenty of coriander leaves and served garnished with boiled eggs.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Mutton fat (मटन की चर्बी / मटन फैट)

Cuisine : Hyderabadi

Course : Main Course_Mutton

Keema Hara Dhania

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Keema Hara Dhania checkout Keema Biryani , Keema Bharta , Sicillian Meat Balls , Lagan Ka Keema . You can also find more Main Course_Mutton recipes like Malabar Stew, Keema Hara Dhania, Hyderabadi Keema, Kerala Style Mutton Chilli Fry. Or try out these recipes from Hyderabadi Cuisine like Beetroot Kofta, Masaledar Shimla Mirch Wale Chawal, Achari Gobhi, Chicken With Dates.

Keema Hara Dhania Recipe Card

Keema Hara Dhania

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Keema Hara Dhania

  • Mutton mince (keema) 1 kilogram

  • Mutton fat 50 grams

  • Pure ghee 100 grams

  • Onions sliced 3 medium

  • Ginger chopped 2 inch pieces

  • Cloves 4-5

  • Coriander seeds 2 tablespoons

  • Green cardamoms 5-6

  • Black peppercorns 8-10

  • Cinnamon 1 inch stick

  • Hung yogurt 1 cup

  • Salt to taste


Step 1

Wash mince and drain to remove excess water. Grind ginger, garlic and green chillies with half the coriander leaves to a paste.

Step 2

Chop the remaining coriander leaves. Boil eggs in boiling hot water for twelve minutes. Cool, peel and cut into quarters. Heat ghee in a thick-bottomed pan and add cumin seeds, green cardamoms, cinnamon and cloves. Sauté till fragrant. Add onions and sauté till golden brown.

Step 3

Add ginger-garlic-green chilli-coriander paste and sauté for half a minute. Add mutton mince and cook on high heat, stirring continuously, for ten minutes.

Step 4

Add coriander powder and mix well. Stir in one and a half cups of water and bring it to a boil, reduce heat, cover and simmer for half an hour, stirring occasionally.

Step 5

In case the mutton mince is still not cooked, add a quarter cup of water and cook on low heat till mince is fully cooked.

Step 6

Add salt to taste, crushed black peppercorns, garam masala powder and lemon juice. Add chopped coriander leaves and mint leaves.

Step 7

Mix well and serve hot garnished with boiled egg quarters.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.