Khichra or mutton khichda is a variation of a popular Muslim dish called Haleem. The Khichda recipe is an ever favourite of the community and is cooked all year round, especially during Ashura of Muharram.
The recipe of khichda uses finely chopped goat meat, lentils, and yummy spices to create a sensual flavour and slow-cooked thick stew. Some people believe the vegetarian khichda to be the precursor to the mutton khichda recipe, which is not true. The dish, however, is available as common street food during special occasions.
When you compare the haleem khichda with the Indian Khichda recipe, you find that these two are entirely common dishes but slightly different. In the former case, the meat is ground in Haleem, while Khichda has a cubed-shaped variant. Haleem is also cooked until the meat blends well with the lentils, and in Khichda, the meat cubes stay intact. Veg khichda is a vegetarian delight that uses rice and lentils instead of meat and is quick to cook.
Another variant of the Khichda dish is the special Bohra khichda, a super healthy dish. It is made as per the Bohri style of cooking of the Muslim community of the Gujarat area. In addition to mutton, it uses a generous seasoning of garam masala, fried onions, and mint leaves. This mutton khichda recipe is a delicious and smooth variant of the standard khichda wheat and a wide range of lentils. To serve this Khichda recipe, you can use Kalmi Kabab and follow a dessert of Rose flavour shahi tukda.
When you feel like having something different instead of regular non-vegetarian offerings or to treat guests, try this easy to cook yet yummy Khichda recipe.
Cuisine and Course
The main course, non-vegetarian Muslim dish
Boneless mutton cut into small cubes – 250 gms
Broken wheat or Dalia – soaked – 1½ cup
Green chilli paste – 2 tablespoons
Ghee – 3 tablespoons
Meat Masala – 20 gms
Chana dal – soaked and drained – 2 tablespoons
Split skinless green grams or dhuli moong dal – soaked and drained – 2 tablespoons
Beaten yoghurt – 1 cup
Split skinless black grams or dhuli urad dal – soaked and drained – 1 tablespoon
Salt – as per taste
Fresh mint leaves – 15-20
Turmeric powder – ¼ tablespoon
Garam masala powder – ½ tablespoon
Mutton stock – 4 cups
Fried onions – ¾ cups
Milk – ½ cup
Rogan – 3 teaspoon (for drizzling)
Mutton khichda is an all-in-one cuisine that uses various vegetarian khichda ingredients like broken wheat, rice, pulses, etc. This yummy food is cooked just like bajri khichda, yet it takes a longer preparation time. It is quite a popular dish for Ramadan and Muharram. Here we bring you a simple and easy-to-follow yummy Khichda dish that beats even the best list of veg khichda recipes.
- Steps you need to follow when preparing for the Khichda recipe:
- Heat ghee in a pressure cooker.
- Add mutton cubes and then saute on high flame for 3-4 minutes.
- Add meat Masala and mix well. Now add ginger garlic paste, green chilli paste, Bengal grams, green gram, urad dal, broken wheat, etc. Mix all ingredients.
- Put Salt, yoghurt, and mint leaves. Mix well and add turmeric powder.
- Add garam masala powder and mix.
- Mix mutton stock and again mix.
- Add fried onions and mix. Adjust seasoning to suit your needs. Cover and pressure cook for 7-8 whistles.
- Open the lid and reduce the pressure. Mash the mixture.
- Add milk and remaining onions, Rogan, and mix.
- Drizzle Rogan and garnish with mint and fried onions.
- Serve hot.
If you do not like mutton or are in a hurry, you can opt for chicken khichda. The cooking time of this is relatively less than that of Khichda. In these recipes, garnishing plays a significant role and enhances the taste completely.
You can also opt to store the Khichda recipe for a day in the refrigerator. It will bring a unique taste.
TinyTip – Don’t leave the dish on the flame untouched; it will burn and stick to the bottom of the cooking pot.
Khichda has been a significant dish for the Muslim community and their celebrations. Follow the mutton khichda or the veg khichda recipe, which has become popular in the nation for its exciting flavours.