A quintessential Mughlai delicacy, Mutton Khichda is a rich, porridge-like stew where tender mutton is slow-cooked with a wholesome blend of broken wheat, lentils, and aromatic spices. This one-pot meal is the epitome of comfort food, delivering complex flavors and a uniquely satisfying texture in every spoonful.
In a large bowl, combine the broken wheat, chana dal, urad dal, toor dal, masoor dal, and basmati rice.
Rinse the mixture under cold running water 3-4 times until the water runs clear.
Soak the mixture in ample water for at least 4-6 hours, or preferably overnight. This is crucial for a creamy texture.
After soaking, drain all the water and set aside.
2
Make Birista (Fried Onions)
Take 2 of the 3 thinly sliced onions for the birista.
Heat the vegetable oil in a deep pan or kadai over medium-high heat.
Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they are evenly deep golden brown and crispy.
Using a slotted spoon, remove the onions and spread them on a paper towel to drain excess oil. They will become crispier as they cool. Set aside.
3
Cook the Mutton
About This Mutton Khichda Recipe
A quintessential Mughlai delicacy, Mutton Khichda is a rich, porridge-like stew where tender mutton is slow-cooked with a wholesome blend of broken wheat, lentils, and aromatic spices. This one-pot meal is the epitome of comfort food, delivering complex flavors and a uniquely satisfying texture in every spoonful.
This mughlai recipe takes 150 minutes to prepare and yields 4 servings. At 687.22 calories per serving with 49.01g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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In a large pressure cooker, heat the ghee over medium heat.
Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-40 seconds until fragrant.
Add the remaining 1 sliced onion and cook for 7-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Increase the heat to high, add the mutton pieces, and sear for 4-5 minutes until browned on all sides.
Lower the heat, add the whisked curd, red chili powder, coriander powder, 0.5 tsp of the turmeric powder, and 1 tsp of salt. Stir well and cook for 5-7 minutes until the oil begins to separate from the masala.
Pour in 3 cups of water, stir, and secure the lid of the pressure cooker.
Cook on high heat for the first whistle, then reduce the heat to medium-low and cook for 30-35 minutes, or until the mutton is exceptionally tender and falling off the bone.
4
Cook the Grains and Lentils
While the mutton is cooking, place the soaked and drained grain-lentil mixture in a separate large, heavy-bottomed pot.
Add 5 cups of water, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp salt.
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes. Stir occasionally to prevent sticking.
The mixture is cooked when the grains and lentils are completely soft and have a mushy, porridge-like consistency.
5
Combine and 'Ghotai' (Mash)
Once the pressure from the cooker has released naturally, open the lid. The mutton should be very tender.
Pour the entire mutton curry, including the stock and meat pieces, into the pot with the cooked grains.
Using a traditional wooden masher (ghotni) or an immersion blender on low for very short pulses, begin to mash and combine the mixture. The goal is to break down the grains and shred the meat, creating a coarse, fibrous, and homogenous mixture. Do not over-blend into a smooth paste.
6
Final Simmer and Serve
Place the pot back on low heat. Stir in the garam masala, slit green chilies, and half of the prepared birista.
Simmer the Khichda uncovered for 20-25 minutes, stirring frequently to prevent it from catching at the bottom. The Khichda will thicken to a luscious, stew-like consistency.
Taste and adjust the salt if necessary.
To serve, ladle the hot Khichda into bowls. Garnish generously with the remaining crispy birista, chopped coriander leaves, mint leaves, and a final drizzle of ghee. Serve with lemon wedges on the side.
Pro Tips
1Soaking the grains and lentils overnight is highly recommended for the creamiest texture and reduced cooking time.
2Use mutton with bones, especially from the shoulder or leg, as the marrow and connective tissues add immense flavor and richness to the stock.
3The 'ghotai' or mashing process is what defines Khichda's texture. Avoid over-blending; it should remain coarse and fibrous, unlike the smoother Haleem.
4Patience is key when making birista. Fry the onions on steady medium heat for an even, deep golden color without burning them.
5The Khichda will thicken significantly as it cools. Adjust with a splash of hot water when reheating to restore its original consistency.
Recipe Variations
Chicken Khichda
Chicken Khichda
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time for the chicken to about 15-20 minutes.
Vegetarian Khichda
Vegetarian Khichda
Omit the mutton and use a mix of hearty vegetables like carrots, potatoes, and cauliflower. Add them after sautéing the onions and cook until tender before combining with the cooked grains.
Barley Khichda
Barley Khichda
For a healthier twist with more fiber, substitute broken wheat with an equal amount of barley (jau). Ensure it is soaked well, preferably overnight.
Health Benefits
✨
Excellent Source of Protein
Mutton provides all essential amino acids necessary for muscle building, tissue repair, and overall body function.
✨
High in Dietary Fiber
The combination of broken wheat and various lentils offers a significant amount of fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
✨
Provides Sustained Energy
The complex carbohydrates from the whole grains release energy slowly, keeping you feeling full and energized for a longer period.
✨
Rich in Iron and B-Vitamins
Mutton is a great source of heme-iron, which is easily absorbed by the body, and B-vitamins like B12, crucial for nerve function and red blood cell formation.
Frequently Asked Questions
What is the difference between Mutton Khichda and Haleem?
While similar, the main difference is texture. Khichda has a coarser, more porridge-like texture where the grains and meat fibers are distinct. Haleem is pounded and blended for a much longer time to achieve a smoother, more paste-like consistency.
Is Mutton Khichda healthy?
Yes, it's a well-balanced, wholesome meal. It provides high-quality protein from mutton, complex carbohydrates and fiber from grains and lentils, and essential nutrients. However, it is calorie-dense, so portion control is advisable for those watching their calorie intake.
How many calories are in one serving of Mutton Khichda?
A typical serving (around 500g) of Mutton Khichda contains approximately 650-750 calories, depending on the amount of ghee and oil used and the fat content of the mutton.
Can I make this in an Instant Pot?
Absolutely. Use the 'Sauté' function for frying onions and searing the mutton. Pressure cook the mutton. Then, add the soaked grains and more water, and pressure cook again on high for about 20-25 minutes before the final simmering step on 'Sauté' mode.
How should I store leftovers?
Let the Khichda cool completely, then store it in an airtight container in the refrigerator for up to 3 days. It also freezes very well for up to 2 months. Thaw and reheat gently on the stovetop, adding a little hot water to adjust consistency.
