A classic Hyderabadi delicacy where tender minced mutton is slow-cooked with aromatic spices and yogurt, then infused with a smoky charcoal flavor. This rich and fragrant dish is perfect with naan or roti.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Dum ka Keema, Butter Naan and Indian Onion Rings
Aromatic Dum ka Keema with soft naan - a protein-packed, soul-satisfying comfort food that's simply delicious!
This hyderabadi dish is perfect for lunch. With 1338.29 calories and 43.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
Onion
(thinly sliced)
3 pcs Green Chillies (slit lengthwise)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (chopped)
2 tbsp Mint Leaves (chopped)
1 piece Charcoal (for smoking (dum))
Instructions
1
Marinate the Keema
In a large mixing bowl, combine the mutton keema, raw papaya paste, ginger garlic paste, whisked curd, red chilli powder, turmeric powder, garam masala, and salt.
Using your hands, mix thoroughly to ensure the keema is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator for deeper flavor penetration.
2
Prepare the Birista (Fried Onions)
Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry, stirring frequently, for about 10-12 minutes until they are uniformly golden brown and crisp.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a plate for garnishing. Leave the remaining onions and ghee in the pan.
3
Cook the Keema
Add the marinated keema and slit green chillies to the pan with the remaining fried onions.
Increase the heat to medium-high and cook for 7-8 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture from the curd has mostly evaporated.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it slow cook for 25-30 minutes. Stir every 5-7 minutes to prevent it from sticking to the bottom.
The keema is cooked when it is tender and you see a layer of ghee separating at the sides of the pan.
4
Infuse with Smoke (Dum)
Stir in the fresh lemon juice, half of the chopped coriander, and half of the chopped mint leaves into the cooked keema.
Create a small well in the center of the keema and place a small steel bowl or a piece of aluminum foil in it.
Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot.
Carefully place the hot charcoal into the steel bowl.
Immediately pour 1 tsp of ghee over the hot charcoal. As it begins to smoke profusely, quickly cover the pan with a tight-fitting lid to trap all the smoke.
Let the keema infuse with the smoke for 5-10 minutes. This is the 'dum' process.
5
Garnish and Serve
Carefully remove the lid, allowing the smoke to escape away from you. Remove the bowl with the charcoal and discard it.
Gently stir the keema.
Garnish with the reserved fried onions (birista), the remaining chopped coriander, and mint leaves.
Serve hot with fresh naan, roti, or parathas.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
4
Fry the Onion Rings
Dip one onion ring at a time into the batter, ensuring it is fully coated. Lift it out and let any excess batter drip back into the bowl.
Carefully slide the battered ring into the hot oil. Repeat with a few more rings, but do not overcrowd the pan; fry in batches of 4-5.
Fry for about 2-3 minutes, then flip and fry for another 2-3 minutes on the other side, until they are a deep golden brown and crispy.
Using a slotted spoon, remove the fried rings from the oil.
5
Drain and Serve
Place the hot onion rings on a wire rack or a plate lined with paper towels to drain excess oil.
While they are still hot, sprinkle generously with chaat masala for an extra tangy flavor.
Serve immediately with mint chutney, tamarind chutney, or tomato ketchup.
