Shahi Kheema

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 Shahi Kheema 





Heat 3 tablespoon oil. Add whole spices - 2 bay leaves, 1 inch piece cinnamon stick, three each of cardamom and clove, 1 star anise, a few pepper corns and 6-8 small garlic cloves. Fry until the garlic gets light brown. Add a large finely chopped onion and a heaped teaspoon of ginger garlic paste. Fry till the mixture starts turning golden. Add a quarter teaspoon turmeric powder, one heaped teaspoon red chilli powder, a tablespoon of cumin-coriander mixed powder. A heaped teaspoon of shahi biryani powder (I have used Everest brand). Mix nicely. Add a little water and fry the masala until the oil comes up. Now add half kg minced meat. Fry a minute on high heat. Now add the puree of two tomatoes, half cup of fresh cream, a cup of methi leaves (optional) and a tablespoon of vinegar. Cook for 7-10 minutes on low heat. Now add a few fresh sliced green/red chillies. Cook another 2 minutes. 

Served with toasted pav smeared with butter and syrka pyaz.


For the syrka pyaz, slice an onion and two less spicy green chillies finely. Add a pinch of salt and a teaspoon of vinegar. Crush all together a bit. Chill for about half an hour before serving.


PS. The green chillies that I used have turned red in the fridge, hence the red color. But once upon a time they were fresh green chillies

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