Kheema Bhari Mirch Recipe - Stuffed green chillies with chicken mince flavored with rich spice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Green chillies, Chicken mince

Cuisine : Hyderabadi

Course : Main Course_Chicken

Kheema Bhari Mirch

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Kheema Bhari Mirch Recipe - How to make Kheema Bhari Mirch


Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Green chillies 8-12 large

  • Chicken mince 1/2 kilogram

  • Oil 1/4 cup

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Onion chopped2 medium

  • Ginger-garlic paste 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 teaspoons

  • Fresh coriander leaves chopped a few sprigs

  • Onion sliced1 medium

  • Yogurt beaten1/2 cup

  • Lemon juice 1 tablespoon

  • Garam masala powder 2 teaspoons


Step 1

Wash and slit green chillies, de-seed and remove stems.

Step 2

Heat a pan and pour two tablespoons of oil. Add half of the shahi jeera and half of the chopped onions. Sauté for a minute and add half of the ginger-garlic paste. Add chicken mince and sauté for five minutes.

Step 3

Add salt to taste, a pinch of turmeric powder and half of the red chilli powder. Mix well and cook on high heat till completely dry. Let cool. Remove chicken mince in another bowl and mix in half of the chopped coriander leaves. Stuff chillies with half o

Step 4

In another pan, heat the remaining oil and add remaining shahi jeera. Add rest of the chopped onions and sliced onions. Fry till golden brown and add remaining ginger-garlic paste, turmeric powder and red chilli powder.

Step 5

Mix well and add the remaining chicken mince. Add yogurt and cook for two to three minutes. Add half a cup of water and mix gently. Place stuffed chillies on this. Sprinkle some salt, freshly made garam masala powder, remaining chopped coriander leaves an

Step 6

Serve hot.