A rich and flavorful one-pot meal where spiced minced mutton is slow-cooked with fragrant basmati rice and lentils. This Hyderabadi classic is the ultimate comfort food, perfect for a hearty lunch or dinner.
Soul-satisfying Mutton Keema Khichdi - a gut-friendly and protein-packed comfort food.
This rajasthani dish is perfect for breakfast. With 644.18 calories and 24.64g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
0.5 tsp
Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 inch Cinnamon Stick
3 piece Cloves
2 piece Green Cardamom
1 piece Bay Leaf
4 cup Water (or mutton stock)
3 tbsp Coriander Leaves (chopped, for garnish)
2 tbsp Mint Leaves (chopped, for garnish)
0.25 cup Fried Onions (birista, for garnish)
1 piece Lemon (cut into wedges, for serving)
Instructions
1
Prepare Rice, Dal, and Keema
Rinse the basmati rice and masoor dal together under cool water until the water runs clear.
Soak the rinsed rice and dal in a bowl with ample water for at least 30 minutes. After soaking, drain thoroughly and set aside.
In a separate bowl, combine the mutton keema with ginger garlic paste, turmeric powder, red chili powder, and 0.5 tsp of salt. Mix well to coat the keema evenly. Let it marinate for 15-20 minutes.
2
Sauté the Masala Base
Heat ghee in a 5-liter pressure cooker over medium heat. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-45 seconds until they become fragrant.
Add the sliced onions and fry, stirring occasionally, for 8-10 minutes until they are deeply golden brown. This step is crucial for the flavor.
Add the marinated mutton keema to the cooker. Increase the heat to medium-high and cook for 5-7 minutes, using a spoon to break up any lumps, until the keema is browned and no longer pink.
Stir in the chopped tomatoes, slit green chilies, coriander powder, and the remaining 1 tsp of salt. Cook for 5-6 minutes, until the tomatoes break down and oil begins to separate from the masala.
Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling. Allow it to integrate into the masala for another 2-3 minutes.
3
Pressure Cook the Khichdi
Add the drained rice and dal mixture to the pressure cooker. Gently stir for 1 minute, ensuring the grains are well-coated with the keema masala without breaking them.
Pour in 4 cups of water (or mutton stock for richer flavor) and sprinkle in the garam masala. Give it a final gentle stir.
Secure the lid on the pressure cooker. Cook on high heat until you hear 2 whistles.
After the second whistle, reduce the heat to the lowest setting and let it simmer for 5 minutes.
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
4
Garnish and Serve
Once the pressure has fully released, carefully open the cooker. Use a fork to gently fluff the khichdi.
Garnish generously with chopped coriander leaves, mint leaves, and crispy fried onions (birista).
Serve the Mutton Keema Khichdi hot, accompanied by lemon wedges and a side of plain yogurt or raita.
