Mutton Keema Khichdi Recipe, Comforting One-Pot
Mutton mince, rice and yellow moong dal cooked together with ghee and whole spices into a soft, savoury khichdi.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Rinse
Wash the rice and dal together and soak for 15 minutes.
- 03Cook the base
Heat the ghee in a pressure cooker. Add the cumin, onion and ginger-garlic paste. Fry until golden, then add the tomato.
- 04Add the keema
Add the mince, turmeric and chilli powder. Cook for 8 minutes, breaking up lumps.
- 05Add rice and dal
Add the drained rice, dal, water and salt.
- 06Pressure cook
Cook for 4 whistles. Let the pressure drop. Mash lightly and finish with ghee, coriander and lemon.
Questions
Is khichdi supposed to be wet?+
It should be soft and slightly loose. Stir in hot water to adjust.
Can I use brown rice?+
Yes. Soak it longer and cook for 6 whistles.
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