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.


  • 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;



  • 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.

Now, don’t just lick your finger imagining it. Go ahead and try it out.

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