Khichda (Bohra Style)



  1. Mutton (Boneless)-1/2 kg
  2. Onion – 1 (sliced)
  3. Whole Wheat  3 cups
  4. Rice – 1/4 cup
  5. Lentils  (Chana, Masoor, Moong, Tuwar) – 3/4 cup, in equal parts
  6. Ginger garlic paste – 1 tbsp
  7. Green chilles – 4 (slit horizontally)
  8. Cumin powder – 1 tsp
  9. Water as required
  10. Salt to taste

For tempering (Baghar):

  1. Ghee or clarified butter – 1/3 cup
  1. Mint leaves – 1/4 cup
  2. Garam masala powder – 2 to 3 tbsp
  3. Lemons – 2, cut in wedges
  4. Onions- 3 (thinly sliced and deep fried until crunchy)

Method :

  • Soak whole wheat overnight in a deep bowl.
  • Wash and soak lentils (dals) for 30 minutes before using.
  • Wash the mutton.
  • Transfer meat to a pan and add in ginger garlic paste, green chilles, sliced raw onion and salt.
  • Cook on a high heat for 5 minutes.
  • Add 4 glasses of water and cook on low heat until tender.
  • Remove the stock and keep aside.
  • Discard the water from soaked  wheat and lentils.
  • Now put them in the pan with water and cook till gets tender add more water if needed.
  • Grind it to get a smooth paste like mixture.
  • Transfer to a deep cooking pan along with prepared mutton with stock and cook for another 20 minutes stirring the wooden ladle continuously on a medium heat so that it doesn’t stick to the bottom of the pan.
  • Check for seasonings.
  •  To assemble, warm up the ghee until smoking hot.
  • Take out khichda in a serving bowl, drizzle the hot ghee and garnish with mint, fried onions, chopped green chillies, garam masala powder and lemon.
  • Serve immediately.

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