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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.
For 4 servings
Prepare Rice, Dal, and Keema
Sauté the Masala Base
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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.
This hyderabadi recipe takes 65 minutes to prepare and yields 4 servings. At 649.68 calories per serving with 24.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Khichdi
Garnish and Serve
Replace mutton keema with 2 cups of soya granules (rehydrated) or a mix of finely chopped vegetables like carrots, peas, and beans.
Substitute mutton keema with chicken keema. The cooking time for the keema in step 2 might be slightly shorter.
Use yellow moong dal or toor dal instead of masoor dal for a different texture and flavor profile. Adjust soaking time accordingly.
Add 1/2 teaspoon of black pepper powder along with the other powdered spices and increase the number of green chilies for extra heat.
The combination of mutton and lentils provides a substantial amount of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Mutton is an excellent source of heme iron, a form that is easily absorbed by the body. Adequate iron intake is crucial for preventing anemia and maintaining high energy levels.
This dish offers a balanced profile of macronutrients—carbohydrates from rice, protein from mutton and dal, and fats from ghee—making it a wholesome, satisfying, and convenient meal.
The soft, well-cooked texture of khichdi is gentle on the stomach. Spices like ginger and the fiber from lentils can also help promote healthy digestion.
One serving of Mutton Keema Khichdi contains approximately 550-600 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee used.
It is a balanced and wholesome one-pot meal, rich in protein, carbohydrates, and essential nutrients like iron. However, it is also calorie-dense. To make it healthier, you can use lean mutton keema and reduce the amount of ghee.
Yes, you can. Follow all steps in a heavy-bottomed pot or Dutch oven. After adding water in Step 3, bring it to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes or until all the liquid is absorbed and the rice is cooked.
This dish is a complete meal on its own but pairs wonderfully with cooling sides like cucumber raita, plain yogurt (dahi), a fresh kachumber salad (onion-tomato-cucumber), and crispy papad.
Absolutely! If you have leftover keema masala, simply add the soaked and drained rice-dal mixture, water, and garam masala to it, and pressure cook as directed. It's a great way to repurpose leftovers.
This is usually caused by an excess of water or overcooking. Ensure you use the correct rice-dal to water ratio (typically 1:2.5 or 1:3 for this type of khichdi). Also, allowing the pressure to release naturally prevents overcooking from the residual steam.