Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, hyderabadi keema seviyan with cheese. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Method: Pour oil in a vessel and fry slices onion and green chilies till onion turns soft. Now add kheema, turmeric powder, garlic ginger paste, red chili powder, salt (½ tsp) and fry till water of kheema dries. Keema biryani is a fabulous dish made with fragrant minced lamb or goat cooked in aromatic spices and then cooked once more with scented basmati rice in dum preparation. This dish, also called as Khara Seviyan, is usually made in Hyderabadi households for Eid breakfast or lunch.
Hyderabadi Keema Seviyan with Cheese is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Hyderabadi Keema Seviyan with Cheese is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook hyderabadi keema seviyan with cheese using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Hyderabadi Keema Seviyan with Cheese:
- Get 700 gm Thin Spaghetti or Vermicelli
- Take 800 gm Mutton Mince
- Get 2 tsp Salt or to taste
- Make ready 2 tsp Ginger garlic paste
- Get 3 Onions thinly sliced
- Prepare 2-3 Tomatoes finely chopped (ripe)
- Prepare 2-3 Green Chillies chopped
- Prepare 2 tsp Red Chilli powder
- Get 1/2 tsp Turmeric powder
- Get 1 tsp Garam Masala
- Take 400 gm beaten Curd
- Get 1 small bunch Coriander Leaves finely chopped
- Prepare 3 tbsp Oil
- Get 2 cups Mozzarella Cheese shredded
How to make keema pulao: Pick and clean basmati rice. Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Add mutton mince and cook on high heat for a few minutes. Seam ki Phali with Keema & Seviyan Dessert - Ambreen Khan Remember – refrigerate or freeze Keema as soon as possible after purchase.
Steps to make Hyderabadi Keema Seviyan with Cheese:
- First of all, roast the Thin Spaghetti or Vermicelli on a low heat until light brown and done. The raw smell should fade away. Next is to wash Mutton mince and drain well. Keep aside until use. Add sliced Onions to a pot with heated Oil. Add chopped Green chillies and all the other spices as well. Saute them until light brown and done.
- Add finely chopped Tomatoes. Cook for a minute or two. Now add Mince. Mix well and adjust Salt. Also add beaten Curd. Cover and cook until 10-15 minutes. Add some chopped Coriander Leaves too. After done, add hot water accordingly. Do not add more. These are very thin Vermicelli and get cooked very easily. So add only as required. Cover and simmer until done.
- After 5 minutes, just fluff it up gently. Add shredded Cheese and cover. After 2 minutes, it's done. All ready to be served. Enjoy this as is or you can serve it alongside boiled Eggs. Traditionally they are served likewise but since I have already added Cheese, Eggs can be skipped. But still, it totally depends on your family's preference and liking. Enjoy!
Add mutton mince and cook on high heat for a few minutes. Seam ki Phali with Keema & Seviyan Dessert - Ambreen Khan Remember – refrigerate or freeze Keema as soon as possible after purchase. This preserves freshness and slows growth of bacteria. For storing keema in the freezer for longer periods, wrap securely in heavy duty plastic wrap or foil. Make sure you mark the packages with the date you froze them!
So that’s going to wrap this up with this exceptional food hyderabadi keema seviyan with cheese recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
