Khichda is a rich, meaty, starchy stew-type one dish wonder that is ideal for a Sunday family lunch. It is so full of flavor and warmth. There is just something oh-so-comfortable about a plate of khichda.
Mutton Khichda:
Ingredients:
500 g of mutton, small pieces
250 g of Basmati rice
50 g or a tablespoon each of chana dal, tur dal, masoor dal, moong dal, and broken wheat
100 g of fresh peas
100 g of beans (cut into 1 inch pieces)
1 large onion sliced finely
2 tomatoes finely chopped
3 tsp red chilli powder
3 tsp of ginger garlic paste
1 inch piece of cinnamon
9 cloves
5 cardamom
1/4 bunch of coriander, finely chopped
1/4 bunch of mint leaves, finely chopped
2 lemons juice
2 tbsp oil
salt
Method:
Wash and soak the rice and the dals and wheat separately for 4 hours at least.
Heat oil and fry the onions, cardamom, cloves, cinnamon, and mint leaves. Add mutton and 2 tsp of salt. Mix and cook till all the water from the mutton is absorbed.
Add the ginger-garlic paste, chilli powder, and garam masala powder and saute for 2 minutes. Add the tomatoes and cook till the tomatoes are soft. Add the peas, beans, the wheat, and the dals. Add half the coriander leaves and lemon juice and mix well.
Add 350 mL of water or more, such that the dals and the meat are completely immersed under the water (the water level should be at least 3 inches more). Pressure cook for 3 to 4 whistles. Let it cool.
Bring 750 mL of water to a boil in a separate vessel (use a vessel big enough to combine the rice and mutton mixture). Add the rice and 1 tsp of salt and cook till done (do not overcook) and drain the water.
Add the mutton mixture to the rice and mix. Add warm water if necessary to keep it to a thick consistency. Add the remaining coriander and give a good mix. Adjust seasoning as necessary.
Make sure it is of a thick consistency (porridge like); not too watery or lumpy. Keep the vessel on a tawa and cook on a low flame for 15 minutes, stirring occasionally.
Serve hot topped with a dollop of ghee and mint leaves.
PS: If you have the time, you can cook the mutton mixture in an open vessel instead of a cooker.
Mutton Khichda:
Ingredients:
500 g of mutton, small pieces
250 g of Basmati rice
50 g or a tablespoon each of chana dal, tur dal, masoor dal, moong dal, and broken wheat
100 g of fresh peas
100 g of beans (cut into 1 inch pieces)
1 large onion sliced finely
2 tomatoes finely chopped
3 tsp red chilli powder
3 tsp of ginger garlic paste
1 inch piece of cinnamon
9 cloves
5 cardamom
1/4 bunch of coriander, finely chopped
1/4 bunch of mint leaves, finely chopped
2 lemons juice
2 tbsp oil
salt
Method:
Wash and soak the rice and the dals and wheat separately for 4 hours at least.
Heat oil and fry the onions, cardamom, cloves, cinnamon, and mint leaves. Add mutton and 2 tsp of salt. Mix and cook till all the water from the mutton is absorbed.
Add the ginger-garlic paste, chilli powder, and garam masala powder and saute for 2 minutes. Add the tomatoes and cook till the tomatoes are soft. Add the peas, beans, the wheat, and the dals. Add half the coriander leaves and lemon juice and mix well.
Add 350 mL of water or more, such that the dals and the meat are completely immersed under the water (the water level should be at least 3 inches more). Pressure cook for 3 to 4 whistles. Let it cool.
Bring 750 mL of water to a boil in a separate vessel (use a vessel big enough to combine the rice and mutton mixture). Add the rice and 1 tsp of salt and cook till done (do not overcook) and drain the water.
Add the mutton mixture to the rice and mix. Add warm water if necessary to keep it to a thick consistency. Add the remaining coriander and give a good mix. Adjust seasoning as necessary.
Make sure it is of a thick consistency (porridge like); not too watery or lumpy. Keep the vessel on a tawa and cook on a low flame for 15 minutes, stirring occasionally.
Serve hot topped with a dollop of ghee and mint leaves.
PS: If you have the time, you can cook the mutton mixture in an open vessel instead of a cooker.
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