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.
- 300-400 gms. mutton with bones
- 1/3 cup moong dal (split green gram), dry roasted
- 1/3 cup rice
- 1-2 potatoes, each cut into four pieces & half boiled
- 2-3 tbsp. mustard oil
- 2 bay leaves
- 2-3 dry red chilies
- 1" cinnamon
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- salt to taste
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 2-3 fresh green / red chilies, slit (opt)
- 1 tsp. garam masala powder
- 1 tbsp. ghee
- 1 tbsp. fried onion
- 1 tsp. coriander leaves, chopped
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, dry red chilies, 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) mixed with some water. Combine everything well and saute till dry.
Add the soaked rice and dal and stir fry for 2 minutes. Add the cooked mutton along with the stock and bring it to a boil. Cook, covered on a low fame,
When half done, add the fried potatoes. green chilies, salt and 1 cup more hot water. Continue to cook till the water has been absorbed and the rice-lentil are well cooked.
Add the garam masala powder and ghee. Give it a stir and switch off the flame. Keep it covered for some time.
Garnish with coriander leaves and fried onion. Serve with begun Bhaja (eggplant fry), papad, few green chilies and lime wedges.
Heat oil & fry potatoes till light brown. Drain & keep aside. Temper the
same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves
and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown.
Add ginger-garlic paste & all dry spices (except garam masala powder)
mixed with some water. Combine everything well & sauté till dry.
Add the soaked rice & dal and stir fry for 2 minutes.
Add cooked mutton & stock. Bring to a boil. Cook, covered on low fame.
When half done, add fried potatoes. green chilies, salt & 1 cup more
hot water. Cook till water has been absorbed & the rice- lentil are cooked.
covered for some time.
Garnish with coriander leaves and fried onion.
Serve with begun Bhaja (eggplant fry), papad, few green chilies &
lime wedges.
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