Mutton Khichda

Instructions

1. 1

   Prepare Grains and Lentils

   • In a large bowl, combine the broken wheat, chana dal, urad dal, toor dal, masoor dal, and basmati rice.
   • Rinse the mixture under cold running water 3-4 times until the water runs clear.
   • Soak the mixture in ample water for at least 4-6 hours, or preferably overnight. This is crucial for a creamy texture.
   • After soaking, drain all the water and set aside.
2. 2

   Make Birista (Fried Onions)

   • Take 2 of the 3 thinly sliced onions for the birista.
   • Heat the vegetable oil in a deep pan or kadai over medium-high heat.
   • Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly deep golden brown and crispy.
   • Using a slotted spoon, remove the onions and spread them on a paper towel to drain excess oil. They will become crispier as they cool. Set aside.
3. 3

   Cook the Mutton

   • In a large pressure cooker, heat the ghee over medium heat.
   • Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-40 seconds until fragrant.
   • Add the remaining 1 sliced onion and cook for 7-8 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
   • Increase the heat to high, add the mutton pieces, and sear for 4-5 minutes until browned on all sides.
   • Lower the heat, add the whisked curd, red chili powder, coriander powder, 0.5 tsp of the turmeric powder, and 1 tsp of salt. Stir well and cook for 5-7 minutes until the oil begins to separate from the masala.
   • Pour in 3 cups of water, stir, and secure the lid of the pressure cooker.
   • Cook on high heat for the first whistle, then reduce the heat to medium-low and cook for 30-35 minutes, or until the mutton is exceptionally tender and falling off the bone.
4. 4

   Cook the Grains and Lentils

   • While the mutton is cooking, place the soaked and drained grain-lentil mixture in a separate large, heavy-bottomed pot.
   • Add 5 cups of water, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp salt.
   • Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes. Stir occasionally to prevent sticking.
   • The mixture is cooked when the grains and lentils are completely soft and have a mushy, porridge-like consistency.
5. 5

   Combine and 'Ghotai' (Mash)

   • Once the pressure from the cooker has released naturally, open the lid. The mutton should be very tender.
   • Pour the entire mutton curry, including the stock and meat pieces, into the pot with the cooked grains.
   • Using a traditional wooden masher (ghotni) or an immersion blender on low for very short pulses, begin to mash and combine the mixture. The goal is to break down the grains and shred the meat, creating a coarse, fibrous, and homogenous mixture. Do not over-blend into a smooth paste.
6. 6

   Final Simmer and Serve

   • Place the pot back on low heat. Stir in the garam masala, slit green chilies, and half of the prepared birista.
   • Simmer the Khichda uncovered for 20-25 minutes, stirring frequently to prevent it from catching at the bottom. The Khichda will thicken to a luscious, stew-like consistency.
   • Taste and adjust the salt if necessary.
   • To serve, ladle the hot Khichda into bowls. Garnish generously with the remaining crispy birista, chopped coriander leaves, mint leaves, and a final drizzle of ghee. Serve with lemon wedges on the side.