Mutton Khichda /Mutton Khicda Recipe/How to make Mutton Khicdha


khicda
Mutton khicda/Mutton Khichda a wholesome delicious dish made with pulses lentils mutton and coconut milk cooked together till mushy  then served with fried onions lemon wedge and pudina or mint leaves .Its a filling and wholesome dish with lots of flavors.
This recipe is very dear to me and I dedicate this post to my late Aunt my Mom's elder sis who was an expert cook be it biryani sheer khurma /khichdakhicda or any kabab yes she was married to a Muslim and was a pious Muslim till she breathed her last .I have been a fan of her cooking and have saved many of her recipes in my dairy ..will share them all.
Now hyderbadi khicda or khichda is different than this there is no coconut milk used .
Coming back to this post Khichda is now a regular feature in our kitchen And I'm proud to replicate it exactly the way my Aunt made it .We love it and make it quite often. The recipe I'm sharing serves 8 to 10 people adjust accordingly if making in a small quantity.
easy mutton khichdha
Ingredients
125 rice
125 lapsi/broken wheat
100 g vatana ( dried peas) i used yellow and green mixed
100 gm tur dal
 100 mung  dal
100 chana dal
50 gm chavli/black eyed beans/lobia
750 gram mutton
coconut milk extracted from 1 coconut
2 to 3 onions chopped finely  
3 onions fried till golden brown for garnish 
1 tbsp red chilli powder or meat /mutton masala 
1 tbsp and 1t!sp ginger garlic paste
3 to 4 green chillies and 1/2 cup coriander leaves and hand full mint or pudina ground to paste 
1 tsp jeera or cumin powder
2 tsp garam masala powder
1 and 1/2 tsp coriander powder
1/2 cup mint leaves 
handful coriander leaves 
1 tbsp ghee
3 tbsp oil 
2 bay leaves
salt to taste


Method
  • soak the rice and lapsi separately for 3 hours if using wholewheat soak the wheat for 6 to 7 hours
  • soak all the dals for 2 to 3 hours 
  • soak the chavli for an hour
  • Boil the dals in the pressure cooker 
  • Extract the milk from freshly grated coconut,keep both the thin and thick extract
  • Also cook the chavli and the vatanas together inn pressure cooker
  • cook the lapsi and rice in pressure cooker
  • Boil the mutton with the green paste  salt and 1/4 tsp turmeric powder reserve the stock too
  • Fry the sliced onions till crisp golden brown and keep aside 
  • Heat a wide thick bottomed pan/vessel add ghee and oil

  • Then add the bay leaves .
  • add the finely chopped onions and saute till pinkish brown 
  • then add the ginger garlic paste and saute till raw smell goes off
  • then add 2 chopped tomatoes and saute 
  • Add the chilli powder or meat masala and the coriander cumin powder and mix .
  • then add the cooked dals and the rice and lapsi and mix well 


  • add the cooked mutton with the stock and mix all well ,you got to keep stirring it with a spoon in regular intervals .
  • Add 1 to 2 glasses water and the thin coconut milk extract  let it cook over medium flame 
  • You may need to add more chilli powder and salt check and add.
  • add the garam masala powder and mix
  • Lastly mix int the thick coconut milk
  • you will need to cook it for 30 to 45 minutes overall stirring occasionally
  • switch off the flame and squeeze lime juice as needed 
  • once its ready dish out in  a deep bowl sprinkle the fried onions ,serve with lemon wedge and mint leaves 

notes
the above mentioned quantity serves 8 to 10 people
you may use beef or mutton 
you can use ghee alone but i prefer ghee and oil
tomatoes are optional you may skip i make it without tomatoes too and it taste awesome as well 





NewerStories OlderStories Home

1 comment:

  1. looks so creamy n delish dear.. love the caramelized onion garnish too!!

    ReplyDelete