Hyderabadi Mutton Khichda

1. 1
   prep · ~8 min

   Soak the grains and lentils.

   Wash the broken wheat, rice, chana dal, toor dal, moong dal, masoor dal, and urad dal well. Soak them together in plenty of water overnight, then drain before cooking.

   TIPLong soaking helps the grains and lentils break down smoothly into the classic khichda texture.
2. 2
   fry · ~20 min

   Fry the sliced onions.

   1.Heat the oil for frying in a deep pan over medium heat.

   2.Add the thinly sliced onions in batches.

   3.Fry until deep golden and crisp, about 8 to 10 minutes per batch.

   4.Drain and keep aside for garnish.

   TIPPull the onions out just before they turn dark brown; they continue to deepen as they cool.
3. 3
   saute · ~15 min

   Build the mutton masala base.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add cumin seeds, black peppercorns, cloves, green cardamom, cinnamon, and bay leaf; cook for 30 seconds.

   3.Add the chopped onion and sauté until light golden, 5 to 7 minutes.

   4.Add ginger-garlic paste and green chili; sauté until the raw smell goes, about 1 minute.

   5.Add tomatoes and cook until soft, 4 to 5 minutes.
4. 4
   mix · ~8 min

   Add the spices, yogurt, and mutton.

   Add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix in the yogurt, then add the mutton and cook for 6 to 8 minutes until the meat is coated well and the masala looks glossy.

   TIPKeep the heat medium-low after adding yogurt so it blends smoothly without splitting.
5. 5
   pressure cook · ~40 min

   Cook the mutton until tender.

   Pour in 3 cups water, lock the cooker, and cook until the mutton is very tender, about 30 to 35 minutes after full pressure is reached. Let the pressure drop naturally.

6. 6
   pressure cook · ~30 min

   Cook the soaked grains and lentils.

   In a second cooker or large pot, add the drained broken wheat, rice, lentils, and 2 cups water. Cook until everything turns very soft and mushy, about 20 to 25 minutes in a pressure cooker.

   TIPThe mixture should be softer than plain khichdi because it will be mashed and simmered again.
7. 7
   mix · ~10 min

   Shred the mutton and mash the grains.

   1.Open the mutton cooker and remove any large bones from the meat.

   2.Lightly shred the mutton pieces with a spoon or fork.

   3.Mash the cooked grain and lentil mixture until mostly smooth.

   4.Add the mashed grain mixture into the mutton cooker and mix well.
8. 8
   simmer · ~30 min

   Slow-cook the khichda.

   Cook the combined mixture on low heat for 25 to 30 minutes, stirring often so it does not catch at the bottom. Add a splash of water only if needed to keep it thick, creamy, and spoonable.

   TIPRegular stirring is what gives khichda its smooth, pulled texture.
9. 9
   garnish · ~3 min

   Finish with fried onions, herbs, and lemon.

   Stir in half of the fried onions, half of the mint, half of the coriander leaves, and the lemon juice. Spoon into bowls and top with the remaining fried onions, mint, and coriander leaves.

10. 10
    serve

    Serve the khichda hot.

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