Bohri Khichda Recipe - Mutton Khichda Recipe
A super healthy khichdi recipe, with the addition of mutton, made the Bohri style, a muslim community from Gujarat. Bohri Khichda Recipe is seasoned with garam masala, fried onions and fresh mint leaves.
Bohri Khichda Recipe is a deliciously smooth non vegetarian khichdi, made by combining, rice wheat and a variety of dals along with mutton.
The khichda is served with a simple garam masala, crispy fried onions, a splash of lemon and fresh mint leaves.
This Bohri Khichda is an authentic dish made by the Bohra muslims from Gujarat.
Try our other Mutton recipes:
- 1 Onion , thinly sliced
- 200 grams Mutton , on the bone
- 4 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1/3 cup Broken Wheat (Dalia/ Godumai Rava)
- 1/4 cup Rice
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Pink Masoor Dal (Split)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/4 cup Yellow Moong Dal (Split)
- 2 Green Chillies , slit
- Salt , to taste
- 2 teaspoon Cumin powder (Jeera) To temper
- 2 teaspoons Ghee
- 2 Onions , thinly sliced
- 1/2 teaspoon Sugar
- 1 teaspoon Garam masala powder
- 3 sprig Mint Leaves (Pudina) , roughly torn
- Salt , to taste
- 1 teaspoon Lemon juice
How to make Bohri Khichda Recipe - Mutton Khichda Recipe
To begin making the Bohri Khichda Recipe - Mutton Khichda, thoroughly wash the rice, broken wheat, chana dal, masoor dal, toovar dal, moong dal and soak it in water for about an hour.
In a saucepan, add 1 cup of water along with the mutton, sliced onion, ginger, garlic and bring it to a rolling boil.
Turn off the flame and set aside.
Drain the water and set aside.This is our mutton stalk. Transfer the onion, ginger-garlic into a bowl and set aside. Remove the mutton pices and set aside.
Next, into a pressure cooker add the soaked and drained rice, broken wheat, chana dal, masoor dal, toovar dal, moong dal along with 2 and a half cups of water, green chillies, salt, cumin powder and close the pressure cooker.
Pressure cook the Khichda for 5 whistles, reduce the flame and continue to cook for another 10 minutes. Turn off the flame and allow the pressure to release naturally.
Open the pressure cooker, mix in the mutton stalk along with the boiled mutton pieces.
Heat a skillet on medium-high flame, add the oil and butter, once hot, add in the onions and sugar and saute till it turns into a deep brown colour. To this add the boiled onions, ginger and garlic which was used in the stock and continue to saute. This will take a good 9-11 minutes.
Turn off the flame, add in the salt, garam masala, lemon juice and mint leaves to the above onion mixture and mix well. Keep aside.