Keema Semiya Recipe
Craving for some minced meat but bored of the same old curry? Try this keema semiya made with good old minced meat and vermicelli at home with this recipe by Hyderabadi Ruchulu
- 2 cups Vermicelli
- 300 grams Minced Mutton
- 1 cup Diced Onions
- 3 Tomatoes
- 2 Green Chillies
- 1/2 tsp Garam Masala Powder
- 1 1/2 tsp Coriander Sees Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Salt
- 2 tsp Chilli Powder
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Cumin Seeds Powder
Fry vermicelli first.
Heat 1 tablespoon clarified butter (ghee) in pan.
Fry vermicelli in it.
Fry till it changes colour.
Move it into a different bowl after it turns brown.
In the same pan, heat 2 teaspoons oil. Add 1 cup onions and fry.
As onions turn transparent, add 1/2 teaspoon turmeric powder,
1 teaspoon ginger garlic paste and fry.
Fry for a couple of minutes and add 2 green chillies.
Add washed minced mutton and mix. For 2 cups of vermicelli,
300 grams of minced mutton is used.
Close lid and cook on high flame.
Cook till the water seeping out of the minced mutton boils away.
Add diced tomatoes and cook till tomatoes become soft
Add 2 teaspoons chilli powder, 2 teaspoons salt,
1 1/2 teaspoon coriander seeds powder,
1 teaspoon cumin seeds powder, 1/2 teaspoon garam masala
Stir and add 1 cup water and close the lid
Let the water boil away which will cook the mutton
Add 4 cups water for 2 cups vermicelli
Add curry leaves, close lid and let the water boil
Add fried vermicelli and mix
Cook till the water boils away
Cook on low flame for 5 more minutes