Hyderabadi dum ka keema Recipe with Egg | Easy Non-Vegetarian Dish — Simple Snacks You Can Make Today

A jewel from the Nizami kitchens of Hyderabad — slow-cooked and deeply aromatic. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Hyderabadi dum ka keema recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Mutton Keema, Poppy Seeds, Quail Eggs. Each serving contains approximately 280 calories, with 32g of protein — making it a hearty addition to your diet.

Did you know? Nizam-era dish where keema is slow-cooked in sealed 'handi' with quail eggs. The gravy uses 'khus-khus' (poppy seeds) ground on stone slabs. Served with 'sheermal' bread that's brushed with saffron milk. The perfect version has exactly 12 quail eggs per kilo of meat.