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Bohri Styled Haleem /Khichro (Kolkata style)

Jan-16-2018
Runa Ganguly
480 minutes
Prep Time
5 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Bohri Styled Haleem /Khichro (Kolkata style) RECIPE

Khichro is a typically Bohra Muslim preparation. Like the more popular haleem found in Calcutta during Ramzan, khichro is made by slowly cooking meat and grains together till the meat falls off the bone. In spite of the fact that a lot of onions, spices, meat, milk, and ghee goes into the dish, it is, underneath all that, a very hearty porridge of various kinds of grains. This is a treat and eagerly awaited delicacy the family eagerly awaits. It is painstaking prepared over 2 days; the first day is just for preparations. Prepared traditionally with beef and cooked by sautéing and then cooking the meat until tender. Baking here is an alternative.Extremely healthy and heart warming recipe for all age groups.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Simmering
  • Pressure Cook
  • Blending
  • Baking
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Grains: Broken wheat/Dalis 180 gms
  2. Masoor Daal 30 gms
  3. Moong Daal 30 gms
  4. Chana Daal 30gms
  5. Plain Rice 30 gms
  6. For Meat:
  7. 800 gms lamb mutton/any red meat of your choice
  8. 300 gms onions sliced thin
  9. 1/2 inch ginger stick
  10. 8-10 garlic pearls
  11. 4-5 green chillies
  12. 6 pieces green cardamom pods
  13. 5-6 pieces of Cloves
  14. 2 cinnamon sticks
  15. 8-10 pieces of black pepper corns
  16. 2 Bay Leaves
  17. 1 Tb Shahi Garam Masala
  18. Salt to taste
  19. Liquids & Oils:
  20. 1.5 litres water(approx)
  21. 500 ml plain milk
  22. 250 ml oil
  23. 50ml ghee
  24. For Garnishing:
  25. 200 gms onions
  26. 2-4 sprigs of mint leaves

Instructions

  1. Take the broken wheat, dals, and rice in a bowl. Rinse them well and soak overnight, for at least 8 hours
  2. Slice 200 gms onions thinly and deep fry them using enough oil until caramalised. keep aside
  3. Blend together and form a smooth paste of ginger, garlic, and green chillies. Set aside.
  4. Arrange the meat on a baking tray and brush with 2 Tb oil and bake until brown/cooked for 25-30 minutes at 200 degree celcius
  5. Just as the meat pieces are cool enough to handle, remove the bones, cartilage, and any hard, unrendered collagen and discard them
  6. Now heat 1 Tb oil in a non stick pan and place the meat on medium heat
  7. Temper the same oil with bay leaves, cardamom, cinnamon, cloves, and peppercorns.
  8. Add 300 gms sliced onions, along with salt. Pan fry on medium heat for about 10 minutes till the onions turn brown.
  9. Next, add in the ginger-garlic-green-chilli paste and fry for another 3 minutes, until the smell of the raw spices is gone.
  10. Add shahi garam masala and half the caramelised onions
  11. Divide the meat into two piles. The first will be ground along with the grains, and the second added whole to the haleem/grains towards the end.Discard the Bay leaves
  12. Pressure cook the grains using the same water
  13. Transfer the boiled grains and half the cooked meat into a blender and grind till everything breaks down. You will now have a meaty flavourful broth
  14. Return the grains in a pan
  15. Add the remaining chunks of meat, along with hot milk. Mix until uniform. Bring to a boil before turning off the heat.
  16. Drop ladles of the haleem into a serving dish. Top it with a generous amount of caramelised onions and chopped mint leaves.
  17. Serve hot with paav

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