Hyderabadi Mutton Khichda

Instructions

1. 1

   Prepare Grains & Lentils: In a large bowl, combine the broken wheat, chana dal, urad dal, masoor dal, moong dal, and basmati rice. Wash them thoroughly under running water 3-4 times. Soak the mixture in ample water for at least 4 hours, or preferably overnight.

2. 2

   Fry the Onions (Birista): Thinly slice 2 of the large onions. Heat 1 cup of oil in a wide, heavy-bottomed pan over medium-high heat. Add the sliced onions and fry, stirring occasionally, for 15-20 minutes until they are uniformly deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside. Reserve the flavorful oil for later use.

3. 3

   Cook the Mutton: Heat 4 tbsp of ghee in a large pressure cooker over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaves. Sauté for 30 seconds until fragrant. Add the remaining 2 sliced onions and cook for 8-10 minutes until golden brown. Add the ginger-garlic paste and slit green chilies, and sauté for 2 minutes until the raw aroma disappears. Add the mutton pieces and sear on high heat for 5-7 minutes until browned on all sides. Lower the heat, add the turmeric, red chili, and coriander powders, along with 1.5 tsp of salt. Mix well and cook for 2 minutes. Pour in the whisked curd and cook, stirring continuously, until the oil separates from the masala. Add 4 cups of water, stir, and lock the pressure cooker lid. Cook on medium heat for 6-7 whistles, or for about 30-35 minutes, until the mutton is fall-off-the-bone tender.

4. 4

   Cook the Soaked Grains: Drain the soaked grain and lentil mixture. In a separate large, heavy-bottomed pot, add the drained mixture, 8 cups of water, 1 tsp of salt, and a pinch of turmeric powder. Bring to a boil, then reduce the heat to low. Cover and cook for about 60-75 minutes, stirring every 10-15 minutes to prevent sticking, until the grains are completely soft and mushy. (Alternatively, pressure cook with 6 cups of water for 20-25 minutes).

5. 5

   Combine and Blend: Once the mutton is cooked, let the pressure release naturally. Open the cooker and carefully remove the mutton pieces, leaving the gravy (stock) behind. Let the mutton cool slightly, then shred the meat from the bones. Discard the bones and any large whole spices from the gravy if you prefer. Pour the mutton gravy and the shredded mutton into the pot with the cooked grains. Mix everything thoroughly. Using a hand blender or a wooden masher (ghotni), pulse the mixture a few times. The goal is to break down the grains and meat slightly, creating a coarse, porridge-like texture, not a smooth paste.

6. 6

   Final Simmering (Dum): Place the pot back on low heat. Add the garam masala, half of the fried onions (crushed by hand), 2 tbsp of chopped mint, and 2 tbsp of chopped coriander. Stir well to combine. Cover the pot and let the khichda simmer on the lowest possible heat for 15-20 minutes, stirring occasionally to prevent it from catching at the bottom. This step allows the flavors to meld beautifully. The khichda will thicken further during this time. Taste and adjust salt if needed.

7. 7

   Garnish and Serve: Ladle the hot khichda into serving bowls. Garnish generously with the remaining crispy fried onions, fresh coriander leaves, and mint leaves. Serve with lemon wedges on the side for squeezing over. A final drizzle of hot ghee on top is highly recommended for extra richness.