Mutton Kheema

1. Contributor: Sushma Rao

i make it like this: 1/2 kg kheema ki idi take the mince, add salt, red chilli pwdr, turmeric and keep aside..take a cooker..add oil, add 1 onion chopped and..after they turn translucent GG paste, add the kheema..koncham sepu lid petti water ooze ayyedaka unchu..there will be sufficient water for the kheema to cook..close lids and put it for 2-3 whistles..ee lopu vere pan lo oil heat chesukuni, add two cloves and an inch of cinnamon, add 1 onion and green chillies..avi fry ayyaka, add the minced meat mix..then lid petti cook cheyyali, if u want add tomato here..chk for seasonings if required..oil vache daaka cook chesesi add coriander leaves and sprinkle some freshly made garam masala..

Chicken Kabab

Contributor: Usha
Reader loo ee recipe chudagaane nuvee gurthochavu. I don't know if this will work for you, check it out. eemi recipes baaganee vunatai.. She is a Bengali so I only tried her fish recipes.. Chicken recipes try cheyaleedu
Here is the recipe link

Already Contributed Recipes here

2. Contributor: Beena
nenu okasari ee recipe chesanu. bagane vachayi.
Here is the link for the recipe

3. Contributor: Padma Reddy :) 
Chicken Kababs with ground chicken
Nenu Ila chestanu, Anshi ki baga istam, meatballs ani tinestundi

ground chicken 1pound,
1/2 red onion grated
1 tsp ginger garlic paste ( u can add only chopped garlic for kids)
roasted ground cumin 2 tsp,
1egg yolk,
2 tsps bread crumbs ( I use panko)
chopped cilantro, kothmir handful
2 tsp Paprika powder or use mana inti karam for extra spicy
1 tsp soy sauce
2 tsp lemon juice
crushed black pepper and salt

anni ingredients ground chicken lo mix chesi just fold it, baga kalapakudadu..that will make very hard kababs
then  coat with rice flour or panko bread crumbs (i use this, baga crunchy ga vostayi) shallow fry chesukovali
first okati chesi, taste chusi, uppu karam saripoinatlu vesukoni migathavi meat ball shape gani, patties shape gani, or else sheek kababs laga stick ki petti shallow fry it...

For freezing... I immediately freeze once they are room temperature, Anshi ki kavalsinnappudu 2-3 defrost chesi malli kunchum olive oil lo light ga fry chesi pedatha...she loves it!! Mee sahasra ki kuda try cheyyu....


4.  Contributor: Bhargavi Satish
nenu almost Padma lage chestanu but donot add soysauce , and add grated carrot and diced capsicum and also some fennel pwd also donot use blackpepper

Spinach Kheema ~ Palak Kheema

1. Contributor: Usha
I used goat kheema in this recipe but u can use even ground chicken or turkey instead. Chicken or turkey use chestee, you need not pre cook the meat. Also, raw meet vesinappudu, oka first few minutes frequent gaa kalapali otherwise meet lumps laa avutundhi.. Refrigerated meat kada, andukani. Here is the recipe link.

Kheema Biryani

Contributor: Usha
Kheema Dum Biryani
I usually cook kheema (goat) with some ginger garlic paste, chili powder and salt, as soon as I get it home and store it in small containers in the freezer. This way it is easy to thaw and easy to cook too. Can use this cooked kheema to make kheema kura or biryani. All you need to do is, thaw it room temperature or in the microwave for a 1 minute and it is ready to use it in any dish.

Ingredients:
Kheema 1 lb (approx.) or 450 gm (approximately)
¾ cup oil (little less than ¾ cups I used the measuring cup that comes with the rice cooker)
1 small Onion Sliced
chopped pudina
3 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
7-8 green chilies (adjust to your taste)
turmeric
3 tbsp yogurt or curds
garam masala
kotmir

Garam masala:
4 pepper corns (miryalu)
4 lavangam
4-6 elaichi (use just the seeds)
¼ tsp saha jeera
small cinnamon piece about ½ “ piece
Grind all these to make garam masala

RICE:
2 ½ cups rice soaked for 30 minutes (measuring cup that comes with the rice cooker)
4 cardamoms
4 cloves
½ tsp saha jeera
3-4 bay leaves
½ tsp ginger garlic paste
salt (approx. 2-3 tbsp )

First kheema kura chesukovai. At the same time inko stove paina water boil cheyandi, rice cook cheyadaaniki

Kheema:
heat oil in a wide pan or a pot. Big enough to cook the biryani in it. Add ½ of the oil and fry onions until golden brown. Remove the onions from the pan and keep them aside. In the same pan, add pudina if using. Add ginger garlic paste and fry a little. Add coriander powder, chili powder, turmeric and salt. Mix well and add yogurt. Tondara gaa kalpandi otherwise perugu virigi pokundhi... Add kheema, green chilies and cook it until done. Raw kheema use chestee, manchi gaa kalapandi, lumps kaakunda and cover chesee, completely vude kee varaku cook cheyandi... Mutha teesi, water evaporate aiye varaku cook cheyandi. if you are using already cooked kheema, then mutha petadam avasam leedu.... water antha evaporate aiye varaku cook cheyandi Add garam masala. Taste it and adjust salt and chili powder if required.

Rice:
Water boil inaaka, rice kinda list hesina ingredients anni veyyandi, except rice. Let it boil for a minute. Drain the rice from water and add it boiling water and cook it until almost done... about 80 % done. Naa stove meeda about 7 minutes padutundhi... This is the tricky part. Biryani texture depends on this.
Rice drain cheyandi, and keep aside ½ cup of boiled water.

Assembling biryani
IF you used a big pot to cook the kheema, daantlo nee rice veyachu. Other wise oka peda ginneloo, first khema petandhi...daani paina, oka layer of rice (½ the cooked rice), on top of it ½ the fried onions and ½ the kotmir. Daani paina, malli rice, fried onions and kotmir. So you will have kheema on the bottom layer, middle layer of rice, fried onions and kotmir and last layer is again rice , onions and kotmir. Pour the remaining oil over the rice and ½ cup of boiled water that we kept aside when draining cooked rice . Meeri posina water should be enough to completely cook the rice.

Oka alumunium foil tho pot nee cover cheyandi. I use two layers of alumunium sheets. Daani meedha mootha petandhi and seal the sides with alumunium foil. Steam escape kakunda vunda daaniki.

Cook on high for 2 minutes. Kheema sizzling sound vinipistundhi.... pot and kheema vadi avvadaniki.... then reduce the fame to low and cook for 12 – 15 minutes. I usually cook for 12 minutes. Stove off chesi, oka 10 minute alagee vnchandi... then mix it. Oka veela rice completely cook kaakapothey, malli stove on chesi cook cheyandi... Naa stove meedha aothey 12 minutes is good in enough.

Deeni texture paradise biryani or hyderabad house biryani laaga vuntadi, but with kheema. Naaku ee method ee chana baaga nachu tundhi... there is a easier version.... daani taste kuda baaguntundhi but, dum biryani taste raadu...

Kheema Biryani method 2
Easy method:
Khema biryani or kheema pulao
Follow the above recipe for making kheema kura

For rice:
Soak rice for 15 – 30 minutes in water. Then
In another pan heat remaining oil, add cardamom, cloves, cinnamon, saha jeera, bay leaves and biryani flower. Once these are roasted, add soaked rice. Drain all the water and add the rice.
Saute the rice for 2-4 minutes until the rice changes color. Don’t saute it for too long either.

Here u can use a rice cooker or a cook it on stove top.
which ever U use, rice is in the bottom layer. Add 3 ½ cup of water. 1 cup rice ki 1 1/3 cup water.
Daani piana kheema, fried onion and kotmir veesi cook cheyandi. Until rice is cooked.

2. Contributor: Silpa Reddy Valmeti
Nenu try cheyyaledu but naa friend receipe cheptha.. Tinnanu nenu it was yummm!!
Buttrr lo chakka, lavamgam, bay leaf vesi fry
Onions long and thin ga cut chesi fry
Add ginger garlic paste, salt and pasupu and fry... pachi vasana poye daaka
Now add Tomato idi optional.... Green chilli...
Add dhania powder, jeera powder - optional, karam, kavalante any chicken biryani masala and add kheema to this...
Koncham kalipi... Add mint and coriander
Ippudu water and biyyam vesi either pressure cook or electric cook... Salt marchi poku
Quick ga aipothundi and tasty ga untadi...