Mutton Keema Khichdi

Name: Mutton Keema Khichdi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g mutton keema (minced goat meat); 0.75 cup rice (washed and soaked for 30 minutes); 0.5 cup moong dal (washed and soaked for 30 minutes); 1 tbsp ghee; 1 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 4 cup water (hot); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(42)

TASTE SCORE

9/10

A comforting one-pot khichdi made with rice, moong dal, and spiced mutton keema. It cooks up soft, savory, and deeply satisfying, with gentle warmth from whole spices and a rich finish from fresh herbs.

PREP

20m

COOK

35m

SERVES

1 KATORI

541 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Soak the rice and moong dal.
Wash the rice and moong dal well, then soak them together in water for 30 minutes. Drain fully before cooking.
TIPA short soak helps the khichdi cook evenly and turn soft without breaking down too much.
saute · ~2 min
Heat the fat and whole spices.
1.Heat ghee and oil in a pressure cooker over medium heat.
2.Add cumin seeds and let them crackle for 20 seconds.
3.Add bay leaf, cinnamon, cloves, and green cardamom.
4.Cook until fragrant for 20 to 30 seconds.
TIPKeep the heat medium so the whole spices bloom gently without burning.
saute · ~8 min
Cook the onions and aromatics.
1.Add chopped onion and cook until light golden, 6 to 7 minutes.
2.Add green chili and ginger-garlic paste.
3.Cook for 1 minute until the raw smell fades.
saute · ~6 min
Brown the mutton keema.
1.Add mutton keema and break it up with a spoon.
2.Cook on medium-high heat until the meat changes color and starts to lose its raw look, 5 to 6 minutes.
3.Stir often so the keema stays loose and does not clump.
TIPCook off the extra moisture at this stage for deeper flavor in the finished khichdi.
saute · ~5 min
Add tomatoes and ground spices.
1.Add chopped tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook until the tomatoes soften and the masala looks glossy, 4 to 5 minutes.
mix · ~1 min
Add the rice and moong dal.
Add the drained rice and moong dal to the cooker. Mix gently for 1 minute so the grains and lentils are coated well with the keema masala.
pressure cook · ~15 min
Pressure cook the khichdi.
Pour in hot water and stir once. Close the cooker and cook on medium heat for 3 whistles, then let the pressure drop naturally.
TIPFor a looser khichdi, add another 1/2 cup water before cooking.
mix · ~2 min
Open and loosen the khichdi.
Open the cooker and gently mix the khichdi. If it looks too thick, stir in a splash of hot water and simmer briefly until it reaches a soft, spoonable texture.
garnish · ~1 min
Finish with coriander leaves and lemon juice.
serve · ~1 min
Serve the mutton keema khichdi hot.

PRO TIPS

What to keep in mind.

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

1
Drain the soaked rice and moong dal well so the khichdi does not turn watery in the cooker.
2
Brown the keema until its moisture mostly evaporates; this prevents a boiled meat taste in the final dish.
3
Cook the onion only to light golden, not dark brown, so the khichdi keeps a mellow, comforting flavor.
4
Use hot water when pressure cooking so the cooker comes back to pressure quickly and the grains cook evenly.
5
After opening the cooker, let the khichdi rest 3 to 5 minutes before stirring; it thickens and settles nicely.
6
If reheating leftovers, add a splash of hot water and reheat gently, as moong dal and rice tighten as they sit.

RECIPE VARIATIONS