Kheema Hara Dhania

Mutton mince flavoured with coriander leaves.

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Kheema Hara Dhania
Main Ingredients Mutton mince, Ginger
Cuisine Hyderabadi
Course Main Course Mutton
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kheema Hara Dhania

  • 600 grams Mutton mince
  • 2 inch piece Ginger chopped
  • 10-12 cloves Garlic,chopped
  • 4-5 Green chillies,chopped
  • 1 cup Fresh coriander leaves,chopped
  • 3 tablespoons Ghee /oil
  • 1 teaspoon Cumin seeds
  • 3-4 Green cardamoms
  • 1 inch stick Cinnamon
  • 4-6 Cloves
  • 3 medium Onions,chopped
  • 1 tablespoon Coriander powder
  • to taste Salt
  • 7-8 Black peppercorns,crushed
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Lemon juice
  • 1 tablespoon Fresh mint leaves,chopped
  • 4 Eggs,boiled, peeled and quartered


  1. Wash mince and drain to remove excess water. Grind ginger, garlic and green chillies with half the coriander leaves to a paste.
  2. Heat ghee in a thick-bottomed pan and add cumin seeds, green cardamoms, cinnamon and cloves. Sauté till fragrant.
  3. Add onions and sauté till golden brown. 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. Add coriander powder and mix well.
  4. 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.
  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. Add salt to taste, crushed black peppercorns, garam masala powder and lemon juice.
  6. Add chopped coriander leaves and mint leaves. Mix well and serve hot garnished with boiled egg quarters.