How to make Mutton Khichda -

Authentic hyderabadi speciality mutton simmered in dals.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Broken Wheat

Cuisine : Hyderabadi

Course : Main Course Mutton

For more recipes related to Mutton Khichda checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Thom Methi Mutton . You can also find more Main Course Mutton recipes like Kheema Hara Dhania Jowar Keema Khichdi Khichda-SK Khazana Banjara Gosht

Mutton Khichda

Mutton Khichda Recipe Card


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.

Prep Time : 5-6 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mutton Khichda Recipe

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

  • Broken Wheat

  • 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


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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MasterChef Sanjeev Kapoor

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 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.