How to make Jowar Keema Khichdi -
Keema and jowar combine well to make a delightful khichdi.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sorghum (jowar), Minced mutton (keema)
Cuisine : Indian
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Masoor Dal Keema Masalewale Chaampan Dal Keema Mutton Korma Pot Pie - SK Khazana
Jowar Keema Khichdi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Jowar Keema Khichdi Recipe
Sorghum (jowar) soaked overnight 1 cup
Minced mutton (keema) 200 grams
Oil 4 tablespoons
Cinnamon stick 1 inch
Black cardamom 1
Green cardamoms 2
Black peppercorns 8-10
Cloves 5-6
Caraway seeds (shahi jeera) 1/2 teaspoon
Onions 2 medium
Green chillies chopped 3
Red chilli powder 1 teaspoon
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Garam masala powder 3/4 teaspoon
Pure ghee 2 tablespoons
Method
Step 1
Heat oil in a pressure cooker. Add cinnamon, black cardamom, green cardamoms, black peppercorns, cloves, caraway seeds and saute till fragrant. Slice onions and add and saute for 2 minutes.
Step 2
Drain and add sorghum and saute for 2 minutes. Add green chillies, red chilli powder, garlic paste and ginger paste and mix. Add 5 cups of water and let it come to a boil. Add salt and minced mutton and mix well.
Step 3
Add coriander leaves and garam masala powder and mix. Cover the cooker and cook under pressure till 8 whistles are given out. Let it remain in the cooker till pressure reduces completely.
Step 4
Drizzle pure ghee and serve hot.
Nutrition Info
Calories : 1844 Kcal
Carbohydrates : 66 gm
Protein : 97.4 gm
Fat : 101.2 gm
Other : 4.4
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
