How to make Kheema Hara Dhania -

Mutton mince flavoured with coriander leaves.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Mutton mince, Ginger (अदरक)

Cuisine : Hyderabadi

Course : Main Course Mutton

For more recipes related to Kheema Hara Dhania checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Andhra Mutton Curry Keema Karela Fried Karela Keema Pork Vindaloo

Kheema Hara Dhania

Kheema Hara Dhania Recipe Card


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.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kheema Hara Dhania Recipe

  • Mutton mince 600 grams

  • Ginger chopped 2 inch piece

  • Garlic chopped 10-12 cloves

  • Green chillies chopped 4-5

  • Fresh coriander leaves chopped 1 cup

  • Ghee /oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Green cardamoms 3-4

  • Cinnamon 1 inch stick

  • Cloves 4-6

  • Onions chopped 3 medium

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Black peppercorns crushed 7-8

  • Garam masala powder 1 teaspoon

  • Lemon juice 2 tablespoons

  • Fresh mint leaves chopped 1 tablespoon

  • Eggs boiled, peeled and quartered 4


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

Heat ghee in a thick-bottomed pan and add cumin seeds, green

Step 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.

Step 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.

Step 5

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 6

Add chopped coriander leaves and mint leaves. Mix well and serve hot garnished with boiled egg quarters.

website of the year 2013
website of the year 2014
website of the year 2016
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.