Hyderabadi Mutton Khichda

Name: Hyderabadi Mutton Khichda
Prep time: 35 min
Cook time: 2 h 20 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g mutton (bone-in pieces); 0.5 cup broken wheat (washed and soaked overnight); 0.25 cup rice (washed and soaked overnight); 2 tbsp chana dal (washed and soaked overnight); 2 tbsp toor dal (washed and soaked overnight); 2 tbsp moong dal (washed and soaked overnight); 2 tbsp masoor dal (washed and soaked overnight); 1 tbsp urad dal (washed and soaked overnight); 3 pcs onion (medium, 2 thinly sliced and 1 finely chopped); 2 tbsp ginger-garlic paste; 3 pcs green chili (slit); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 3 pcs green cardamom; 1 inch cinnamon (stick); 1 pcs bay leaf; 0.25 cup mint (fresh leaves, chopped); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp ghee; 1.5 cup oil for frying (for frying onions); 0.5 tsp salt; 5 cup water (for cooking)

RATING

4.4/5(48)

TASTE SCORE

9/10

A slow-cooked Hyderabadi classic where mutton, lentils, wheat, and rice melt together into a rich, savory bowl. Finished with fried onions, mint, lemon, and warm spices, it is deeply comforting and perfect for festive meals.

PREP

35m

COOK

140m

SERVES

1 KATORI

815 cal

SERVINGS

METHOD · 10 STEPS

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.
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.
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.
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.
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.
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.
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.
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.
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.
serve
Serve the khichda hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the wheat and mixed dals overnight so they collapse into the signature silky khichda texture.
2
Fry the onions in batches and remove them at deep golden, not dark brown, or the garnish can turn bitter.
3
After pressure cooking, discard only the large bones; keep any marrow-rich cooking liquid for extra body and flavor.
4
Mash the grain-lentil mixture while still hot so it blends more smoothly into the mutton masala.
5
Stir the pot frequently during the final simmer, especially along the base and corners, because the thick mixture catches fast.
6
Khichda thickens as it sits, so loosen leftovers with hot water while reheating rather than adding more oil or ghee.
7
For make-ahead service, finish with fried onions, mint, coriander, and lemon only just before serving so the toppings stay bright.