Mutton Khichda | How to make Mutton Khichda

By Sabina Shaikh  |  4th Mar 2016  |  
4.8 from 5 reviews Rate It!
  • Mutton Khichda, How to make Mutton Khichda
Mutton Khichdaby Sabina Shaikh
  • Prep Time

    12

    Hours
  • Cook Time

    30

    mins
  • Serves

    10

    People

199

5





About Mutton Khichda Recipe

An authentic recipe of Hyderabad Cuisine.

Mutton Khichda

Ingredients to make Mutton Khichda

  • 500 gms of harees (broken wheat )
  • 1 and 1/2 kg of boiled mutton
  • 250 gms of bengal gram dal (chana dal )
  • 50 gms of urad dal , masoor dal, moong dal , tuvar dal and basmati rice each
  • 4 tbsp of ginger-garlic coriander leaves and green chilli paste
  • 3-4 tsp of coriander powder
  • 2 tsp of cumin powder
  • 1 tsp of garam masala powder
  • 1 tsp of turmeric powder
  • 2 tsp of red chilli powder
  • 1 cup of fried onions
  • Some freshly chopped coriander leaves and mint leaves
  • Some lemon wedges
  • salt to taste
  • oil for cooking

How to make Mutton Khichda

  1. Soak harees in water overnight. Also soak all the dals overnight . Boil the mutton pieces with salt, turmeric powder and sliced onions.
  2. The next day pressure cook the harees, once its done and cooled, grind it with a hand mixer (Don't grind it to fine paste, it should be a little coarse). Boil all the dals too with salt and turmeric powder and coarsely grind it.
  3. Mix all the cooked dals and harees together and keep it aside. Heat oil in a pan, add ginger, garlic, coriander leaves and green chillies paste and saute well. Then add all the dry masalas except the garam masala and saute .
  4. Add the boiled mutton pieces and nicely saute altogether on a medium flame so that all the masalas get absorbed with the mutton. Pour in the stock of the boiled mutton and cover it with a lid and cook till oil forms a layer on its top.
  5. Add garam masala powder to the mutton gravy and finely chop the coriander leaves. Transfer this gravy to the harees and dal mixture (only gravy first ) and blend it nicely. When the mixture is nicely blended, add the mutton pieces to it. Add salt as per taste.
  6. Cook the khichda on a low flame so that the meat harees and all the dals blends nicely with each other. Bring it to a boil, then turn off the flame .
  7. Garnish with fried onions, chopped coriander and mint leaves and serve it hot with lemon wedges.

My Tip:

Freshly home made garam masala is the highlight of this dish.

Reviews for Mutton Khichda (5)

debashri chatterji5 months ago

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Gazala Sarguro2 years ago

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Shaistha Tabassum2 years ago

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Zaiba Hidayath Zaiba Hidayath2 years ago

Thanks ji
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Sabina Shaikh2 years ago

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