Hyderabadi Tala Huwa Qeema

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Hyderabadi Tala Huwa Qeema


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 30 Min

Total Time : 1 Hr 30 Min


Serves : 4
  • Minced goat meat (chevon goat meat) 230 gms

  • Ginger garlic paste 1 tbsp

  • Salt 2 tsp

  • Green chillies slit 4 nos

  • Red chilli powder 1 tsp

  • Turmeric 1/2 tsp

  • Garam masala 1 tsp

  • Coriander leaves finely chopped 1/4 cups

  • Oil 3-4 tbsp

  • Cinnamon sticks 2 nos

  • Cardamom pods crushed 4 nos

  • Caraway seeds 1 tsp

  • Cubeb peppers (whole) slightly crushed 5 nos

  • Onions thinly sliced 2 nos


  • Wash and marinate the minced meat with all the powdered spices and let it sit on the kitchen counter for an hour.
  • Heat oil in a kadai. Add cinnamon and caraway seeds along with cubeb pepper. Add sliced onions and saute until brown. And next add in the marinated mince meat. Saute on a medium high heat at first for 7-8 minutes.
  • Later on, lower the flame completely and cover with a lid. The mince leaves a lot of water, therefore let it get cooked in it until done.
  • Garnish with chopped coriander and garam masala and serve hot with naans. Or better still, serve it with khatti daal and steaming hot white rice.
  • Tala huwa qeema or fried mince is a pure bliss when eaten along with a steaming hot plate of white rice and khatti daal. A must have Hyderabadi dish that is not only relished at breakfast but also lunch or dinner. Aromatic and full of lovely flavours, it is too tempting to resist.