Ingredients: Rice - 150gms, Masoor dal - 150gms, Minced Mutton/ chicken –200gm, Mustard oil - 2 table spoon, Ghee - 2 table spoon, Bay leaf (tej pata) - 2pcs., Onion (chopped) – 4pcs., Ginger paste – 4tsp., Garlic paste – 4tsp., Coriander paste – 1tsp. Cumin paste – 1tsp., Turmeric paste – 2tsp. Red chili paste – 2tsp., Garam masala paste– 2tsp., Tomato purée – 2tbsp., Jaiphal (nutmeg) – ¼tsp., Jaitri (mace)– a pinch of. Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required. Coriander leaves - 2tbsp (chopped)
Steps:
Heat oil and ghee in a wok with bay leaves. Add to it chopped onions and all the pastes. Cook it adding tomato puree and sugar. When it gets cooked add the keema or minced mutton/chicken and continue cooking. Add washed and drained rice and lentil (dal) to the curry. Stir for some time and then add water. Transfer the khichuri from the wok to a pressure cooker and steam boil for 5-10 minutes. Remove from heat. Add ghee, jaiphal, jaitri and garam masala. Serve hot spreading chopped coriander leaves.
Steps:
Heat oil and ghee in a wok with bay leaves. Add to it chopped onions and all the pastes. Cook it adding tomato puree and sugar. When it gets cooked add the keema or minced mutton/chicken and continue cooking. Add washed and drained rice and lentil (dal) to the curry. Stir for some time and then add water. Transfer the khichuri from the wok to a pressure cooker and steam boil for 5-10 minutes. Remove from heat. Add ghee, jaiphal, jaitri and garam masala. Serve hot spreading chopped coriander leaves.
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