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Mutton khichda Recipe | motton

Mutton khichda RecipeINGREDIENTS

Boneless mutton, cut into ½ inch cubes
1/2 kilogram
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
1 cup
to taste
Onions, thinly sliced
4 large
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
1/2 cup
Fresh mint leaves
a few sprigs
Lemon wedges

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.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. Drain on absorbent paper. Place the soaked broken wheat, urad dal, chana dal and moong dal in a pressure cooker. Add the marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, peppercorns and turmeric powder and mix. 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. 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. Put the mutton back into the mixture. Heat the ghee in a pan. Pour the khichda into it and bring to a boil. Lower heat and simmer for ten minutes. Adjust the consistency by adding milk. Serve, garnished with the remaining fried onions, sprigs of mint and lemon wedges.

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