Khichda or khichra, is a popular slow-cooked wheat and rice-based dish that is similar to – but not the same as haleem. Widely consumed in India, Pakistan, and Bangladesh, the mutton khichda, as the name suggests, is meat-laden version of the regular khichda, which is made with cracked wheat, rice, lentils, and spices. Though it needs no special occasion to be prepared, the delicious and wholesome khichda is especially popular during the holy month of Ramadaan. But we’re all for binge-eating some mutton khichda this week, so here’s a recipe that you can try out as well!
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Mutton Khichda Recipe
A slow-cooked rice, wheat, and lentil-based dish.
Mix the rice and all the dals and cook in 3 cups of water (with salt added to taste) till tender.
Heat oil; add cloves, peppercorns, cumin, and cinnamon. Sauté till they change color a bit.
Add the onions, mutton, chilli powder, coriander powder, garam masala, salt, and green paste.
Stir-fry till meat is opaque, and then cook in a pressure cooker till meat is tender.
Combine the meat, wheat and dal mixture, simmer for 2-3 minutes and serve garnished.