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A legendary Rajasthani delicacy where a whole rabbit is marinated in a fiery spice blend, stuffed with aromatics, wrapped in leaves and dough, and slow-cooked in a traditional underground pit. This ancient technique results in incredibly tender, smoky, and flavorful meat—a true culinary adventure.
For 4 servings
Marinate the Rabbit (6-8 hours)
Stuff and Truss the Rabbit (15 minutes)
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A legendary Rajasthani delicacy where a whole rabbit is marinated in a fiery spice blend, stuffed with aromatics, wrapped in leaves and dough, and slow-cooked in a traditional underground pit. This ancient technique results in incredibly tender, smoky, and flavorful meat—a true culinary adventure.
This rajasthani recipe takes 240 minutes to prepare and yields 4 servings. At 739.58 calories per serving with 31.1g of protein, it's a advanced recipe perfect for dinner or lunch.
Wrap the Rabbit for Cooking (20 minutes)
Prepare the Cooking Pit (1 hour)
Cook in the Pit (3 hours)
Unearth and Serve (15 minutes)
This 'Zameendoz' (cooked under the earth) technique can be used for a whole chicken (Murgh Zameendoz) or a leg of lamb (Raan). Adjust cooking times accordingly; chicken will take less time (around 1.5-2 hours) and lamb will take longer (3-4 hours).
For a richer stuffing, you can add a handful of cashews, almonds, or raisins along with the onions and spices. This adds a slightly sweet and nutty dimension.
Adjust the amount of red chili powder to your preference. For a milder version, use Kashmiri red chili powder, which imparts a vibrant color with less heat.
Rabbit meat is a powerhouse of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
This dish provides a significant amount of B-vitamins, especially Vitamin B12, which is essential for nerve function, DNA synthesis, and the formation of red blood cells.
The marinade uses spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Khad Khargosh is a traditional and royal Rajasthani dish where 'Khad' means pit and 'Khargosh' means rabbit. It involves slow-cooking a marinated, stuffed whole rabbit in an underground pit, resulting in exceptionally tender and smoky meat.
While the authentic smoky flavor comes from the pit, you can create an adaptation. Wrap the rabbit as instructed and place it in a large, covered Dutch oven. Bake at 160°C (320°F) for 2.5-3 hours. The dough will still harden, but you will miss the characteristic smokiness.
Yes, it can be quite healthy. Rabbit meat is very lean, low in fat and cholesterol, and high in protein. The use of spices like turmeric and ginger adds anti-inflammatory benefits. The main fat source is ghee, which is used in moderation.
A 200g serving of Khad Khargosh is estimated to have around 350-450 calories. The exact count depends on the size of the rabbit and the amount of ghee absorbed.
The dough casing serves as a natural, rustic oven. It hardens upon cooking, trapping all the steam and moisture inside. This steams and roasts the rabbit in its own juices, making it incredibly succulent while protecting it from the direct, harsh heat of the embers.
Rabbit meat can be found at specialty butcher shops, some farmers' markets, or online meat suppliers. Ensure you are sourcing it from a reputable provider.