Home / ( Recipe ) Nizami Hyderabadi Lukhmi

( Recipe ) Nizami Hyderabadi Lukhmi

INGREDIENTSHyderabadi lukhmi

For Lukhmi
– Maida / All purpose flour – 1 kg
– Dalda Ghee /Margarine – 250 gms (you can use clarified butter but lukhmis taste best when dalda is used)
– Salt – 1 tsp
– Milk – 1 Cup
– Water – as needed

Filling / Kheema (Minced Meat)
– Kheema – 500 gms
– Ginger & Garlic Paste – 2 tsp
– Salt – 2 tsp
– Red Chilli Powder – 2 tsp
– Dhaniya / Coriander Powder – 2 tsp
– Garam Masala Powder – 1 tsp
– Finely chopped mint and coriander – 1 bunch each
– Tomato finely chopped – 1 medium
– Onion finely chopped – 1 medium
– Lemon Juice – 1 lemon
– Oil – 1tsp
– Red Color – 1/4 tsp (optional – avoid if you can)

PREPARATION

Dough
1. Mix dalda ghee and Maida properly for at least 20 minutes (This is a major step, if this goes wrong your lukhmi wont turn out good). Mix the dalda and maida thoroughly (rub it with your palms).
2. Add salt and milk. Make a medium consistency dough using water if required.
3. The dough shouldn’t be very soft neither should it be hard.
4. Cover this up and let the dough rise for 20 minutes.

Kheema
1. Wash and drain your minced meat.
2. Marinade it in ginger and garlic paste, salt, red chilli powder and lemon juice for 2 hours – marination is very important you can marinade this overnight as well since we wont be using any oil to cook the kheema.
3. Take a heavy base or non stick vessel. Add the marinated kheema, chopped onion and tomato, coriander and mint .
4. Do not add any oil.
5. The kheema will get cooked in the water it looses with onions and the juice of tomato.
5. Cook till its done. You know the kheema is cooked when the water dries up and it starts sticking to your vessel’s base.
6. Just before turning off the heat add 1 tsp oil (NOT MORE!) and the garam masala. Saute’ it for 2 -3 minutes and your kheema is ready.
7. Scoop it out in a bowl and let it cool.

Rolling and Frying
1. Roll the dough, cut out squares. Fill in the kheema and seal it with another square by applying a little water over the edges. Make sure you seal the corners properly, if the corners are not properly sealed the lukhmi will open up whilst deep frying.
2. Deep fry on medium heat till golden brown.
3. Serve it hot with mint chutney and onion.

Recipe by Shamsiya Noorul Quloob

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