Name: Mangshor Bhuna Khichuri (Bengali style Mutton Khichdi) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: 300-400 gms. mutton with bones; 1/3 cup moong dal (split green gram), dry roasted; 1/3 cup rice; 1 potato, each cut into four pieces; 2-3 tbsp. mustard oil; 2 Bay Leaves; 1' cinnamon stick; 2 Green Cardamoms; 4 cloves; 1 tsp. cumin seeds; 1 Onion, chopped; 1 tsp. Ginger-Garlic paste; 1 tsp. Turmeric Powder; Salt to taste; 1 tbsp. Red Chili powder; 1 tbsp. coriander-cumin powder; 1 tsp. Garam masala powder; 1 tbsp. Ghee; 1 tsp. coriander leaves, chopped; 1 tsp. fried onion

ABOUT Mangshor Bhuna Khichuri (Bengali style Mutton Khichdi) RECIPE

Besides monsoon, Khichdi can also be relished in winter season too. So here you are. winter special Bengali style Mutton Khichuri for your weekend lunch. Enjoy them with any side dish, begun bhaja (eggplant fry), aloo bhaja (Potato fry) or just with a dash of lime and papad as accompaniment.

Ingredients Serving: 2

300-400 gms. mutton with bones
1/3 cup moong dal (split green gram), dry roasted
1/3 cup rice
1 potato, each cut into four pieces
2-3 tbsp. mustard oil
2 Bay Leaves
1' cinnamon stick
2 Green Cardamoms
4 cloves
1 tsp. cumin seeds
1 Onion, chopped
1 tsp. Ginger-Garlic paste
1 tsp. Turmeric Powder
Salt to taste
1 tbsp. Red Chili powder
1 tbsp. coriander-cumin powder
1 tsp. Garam masala powder
1 tbsp. Ghee
1 tsp. coriander leaves, chopped
1 tsp. fried onion

Instructions

Soak the rice and roasted moong dal for an hour. Keep aside.
Pressure cook the mutton with 2 cups water and 1/2 tsp. salt for 20 minutes on a low flame after the first whistle.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except garam masala powder). Mix everything well and cook till dry.
Add the cooked mutton along with the stock and bring it to a boil. Add the soaked rice, dal and more water if required. Cook, covered on a low fame,
When half done, add the fried potatoes and salt. Continue to cook till done and the water has been absorbed. Add the garam masala powder and ghee.
Give it a stir and switch off the flame. Garnish with coriander leaves and fried onion. Serve with begun Bhaja (eggplant fry), papad, few green chilies and lime wedges.

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