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Home Other Regions Andhra Pradesh Hyderabadi Mince

Hyderabadi Mince

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Quantity: Measure: Ingredients: Description:
500 Grams Beef - Mince Wash and drain
3 Tablespoon Ghee For frying onions and masala
2 Medium Onions Sliced and fried.
3 Teaspoon Ginger Paste fry
1, 1/2 Teaspoon Garlic Paste fry
2 Nos. Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) fry
1 Teaspoon Turmeric Powder fry
1 Teaspoon Chilly Powder, Red fry
1, 1/2 Teaspoon Jeera Powder fry
1 Teaspoon Coriander Powder fry
1 Teaspoon Garam-Masala fry
1 Inch Cinnamon (Dalchini)  
5-6 Nos. Cloves (Lavang)  
1 Nos. Cardamoms (Elaichi)  
3 Medium Chillies Green  
1,1/2 Teaspoon Salt  
1, 1/2 Teacup Water  


Wash the ground beef mince, drain all the water and keep aside.

In a frying pan, heat some ghee or cooking oil, and fry the sliced onions till they turn golden brown.     Then add the ginger and garlic paste and fry it.    Add the bay leaves and fry them, till they change their color.  

Then add the curry powders, of turmeric, chilly, jeera and coriander, and then add the garam masala and fry all well.

Add cinnamon, cloves and cardamom, crushed or powdered.   Finally, add the mince and fry it well.   Gently stir it.  When sufficiently blended with the masala, add some water to the mince and cook, till the meat is well cooked.  The water should be slightly above the meat contents.

When the meat is half cooked, slit the green chillies, lengthwise, and cook it with the mince.   Add salt to taste.   If you like a sour taste too, then add a teaspoon of vinegar, as this is optional.   When the mince is cooked and the water evaporated, and the dish appears dry, put the stove off.

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