Keema Khichdi – A must try!

Khichdi is a delicacy for Bengalis. The Bengali khichdi is generally vegetarian and is served as ‘Bhog’ after Puja’s. However, Khichdi has a rich heritage and the history of it goes back to the Mughal days and when we say Mughal days we obviously mean ‘Non-veg.’ Yes, you got it right! Khichdi can actually be prepared with meat, fish and prawns as well. Here’s presenting a ‘Non-veg’khichdi recipe for all the khichdi lovers.

Requirements:

500Grams of minced lamb;
1 cup of Rice;
½ Moong Dal;
7-8 tablespoon of ghee;
2 teaspoon of Red chilli powder;
2 teaspoon of garlic paste;
2 one inch ginger grated;
6-8 tablespoon of yogurt;
2 tablespoon onion paste;
½ tablespoon cumin seeds;
2 teaspoon of coriander powder;
A pinch of cinnamon powder;
A pinch of mace powder;
½ cup finely sliced onion;
Salt as per taste;

Procedure:

Take a heavy bottomed pan and heat 3 tablespoons of ghee.
Add the minced lamb, garlic paste, red chilli powder, and ½ of a ginger (grated).
Onion paste and yogurt.
Fry all of these till it turns brown.
Mix the cumin powder, coriander powder, mace powder, cumin seeds and red chilli powder with a little bit of water.
Keep it on low heat till the meat becomes soft and the water dries up partially.
Take another pan and heat the ghee that is left.
Fry the onions till it turns golden.
Now fry the moong dal and rice and the ginger that is left.
Add salt and water.
Boil the whole thing till the rice is half done.
Now cover the pan using a lid and let it cook on low heat.
After it’s done, spread it over the minced meat which was cooked and kept aside.
Fry some onions and put it on the top and let it cook on low heat for 35-40 minutes.
Sprinkle little water if required.
Mix it well before serving.