NON-VEG
Mutton Khichda Recipe
Khichda or khichra, is a popular slow-cooked wheat and rice-based dish that is similar to – but not the same as haleem. Widely consumed in India, Pakistan, and Bangladesh, the mutton khichda, as the name suggests, is meat-laden version of the regular khichda, which is made with cracked wheat, rice, lentils, and spices. Though it needs no special occasion to be prepared, the delicious and wholesome khichda is especially popular during the holy month of Ramadaan. But we’re all for binge-eating some mutton khichda this week, so here’s a recipe that you can try out as well!
Cook Time | 40 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 500 gram cracked wheat cooked till tender
- 1 cup Rice
- 1 cup split arhar/tur dal
- 1 cup chana dal
- 1 cup sabut masoor dal
- 1 cup dhuli moong dal
- 1 kg Mutton
- 1 cup Oil
- 5 Cloves
- 5 peppercorns
- 1 tsp cumin
- 1 tsp broken cinnamon
- 1 cup chopped onions
- 4 tsp chili powder
- 2 tbsp coriander powder
- 1 tsp garam masala
- 2 tbsp ginger-green- chilli-coriander leaves paste
- Onions-fried brown and crisp ginger juliennes, mint leaves and green chillies for garnish
- salt to taste
Ingredients
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Instructions
- Mix the rice and all the dals and cook in 3 cups of water (with salt added to taste) till tender.
- Heat oil; add cloves, peppercorns, cumin, and cinnamon. Sauté till they change color a bit.
- Add the onions, mutton, chilli powder, coriander powder, garam masala, salt, and green paste.
- Stir-fry till meat is opaque, and then cook in a pressure cooker till meat is tender.
- Combine the meat, wheat and dal mixture, simmer for 2-3 minutes and serve garnished.