Mutton Khichda Recipe - Authentic hyderabadi speciality mutton simmered in dals.

This recipe is from the book Pressure Cooking.

Main Ingredients : Boneless mutton ( हड्डी रहित मटन ) ,

Cuisine : Hyderabadi

Course : Main Course_Mutton

Mutton Khichda

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Mutton Khichda checkout Haleem , Kadai Gosht Hussainee , Dal Gosht , Thom Methi Mutton . You can also find more Main Course_Mutton recipes like Lamb Popsicles in Cream Sauce, Pudina Gosht, Keema Biryani, Nawab Kabab Curry. Or try out these recipes from Hyderabadi Cuisine like Vegetable Jhalfraezi, Paneer Piste Ka Salan, Keeme Ki Kadhi, Gosht Gulbarga.

Mutton Khichda Recipe Card

Mutton Khichda
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Prep Time : 5-6 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Mutton Khichda

  • Boneless mutton cut into ½ inch cubes 1/2 kilogram

  • Broken wheat (dalia/lapsi) 1/2 cup

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Split green gram skinless (dhuli moong dal) 1 tablespoon

  • Yogurt 1 cup

  • Salt to taste

  • Onions thinly sliced 4 large

  • Oats for deep-frying

  • Green chilli paste 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Black peppercorns 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Mutton stock 1/2 cup

  • Fresh mustard leaves (sarson) chopped 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Pure ghee 1/4 cup

  • Milk 1/2 cup

  • Fresh mint leaves a few sprigs

  • Lemon wedges 3-4

Method

Step 1

Soak the broken wheat for three or four hours in two cups of water. Soak the dhuli urad dal, chana dal and moong dal in one cup of water.

Step 2

Marinate the mutton with the yogurt and salt for one hour, preferably in a refrigerator. Heat the oil in a kadai and deep-fry the onion slices till golden.

Step 3

Drain on absorbent paper. Place the soaked broken wheat, urad dal, chana dal and moong dal in a pressure cooker.

Step 4

Add the marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, peppercorns and turmeric powder and mix.

Step 5

Stir in the mutton stock. Add the salt, mint leaves, garam masala powder and half the fried onions. Seal the cooker with the lid and cook for thirty to forty minutes.

Step 6

Remove the lid when the pressure is reduced completely and remove the mutton with a slotted spoon. Purée the rest of the mixture in a blender.

Step 7

Put the mutton back into the mixture. Heat the ghee in a pan. Pour the khichda into it and bring to a boil.

Step 8

Lower heat and simmer for ten minutes. Adjust the consistency by adding milk.

Step 9

Serve, garnished with the remaining fried onions, sprigs of mint and lemon wedges.

How to make Mutton Khichda

Step 1

Soak the broken wheat for three or four hours in two cups of water. Soak the dhuli urad dal, chana dal and moong dal in one cup of water.

Step 2

Marinate the mutton with the yogurt and salt for one hour, preferably in a refrigerator. Heat the oil in a kadai and deep-fry the onion slices till golden.

Step 3

Drain on absorbent paper. Place the soaked broken wheat, urad dal, chana dal and moong dal in a pressure cooker.

Step 4

Add the marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, peppercorns and turmeric powder and mix.

Step 5

Stir in the mutton stock. Add the salt, mint leaves, garam masala powder and half the fried onions. Seal the cooker with the lid and cook for thirty to forty minutes.

Step 6

Remove the lid when the pressure is reduced completely and remove the mutton with a slotted spoon. Purée the rest of the mixture in a blender.

Step 7

Put the mutton back into the mixture. Heat the ghee in a pan. Pour the khichda into it and bring to a boil.

Step 8

Lower heat and simmer for ten minutes. Adjust the consistency by adding milk.

Step 9

Serve, garnished with the remaining fried onions, sprigs of mint and lemon wedges.

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