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Home    Recipes    Mutton    khichidi with aloo mutton kurma

khichidi with aloo mutton kurma

rice and gravy makes perfect combination which is cooked all Friday at my place
Recipe By : seema syed
Type: Mutton Serving: 2 person Cooking Time: 45 minutes


  • for khichidi:
  • 1 cup basmati / any rice
  • 11/2 cup water
  • 1/4 tsp haldi (turmeric powder)
  • 1/2 cup moong dal, chhikewali (green gram, split)
  • 1 lavang(cloves)
  • 1" piece dalchini (cinnamon)
  • 2 eiaichi (cardamon)
  • 3 tbsp ghee
  • 1/4 cup oil
  • 1 onion, sliced
  • 1 tsp ginger-garlic paste
  • few coriander leaves
  • salt to taste
  • for mutton kurma:
  • 1/4 kg mutton
  • 1 onion finely cut
  • 1 onion ground
  • 1 potato, diced
  • 1tsp ginger-garlic paste
  • 1/2 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 lemon
  • 1 cup coconut paste
  • salt to taste
  • water according to consistency desired


  • Place a kadai over heat and pour oil and ghee into it.
  • When hot put whole garam masala, onion, moong dal and saute for few minutes.

  • Add ginger-garlic paste, turmeric powder and few coriander leaves finely cut.

  • Add water and when it boils add rice and salt and mix well.

  • Cook till water is absorbed.

  • Your khichidi is done. Garnish with remaining coriander leaves.

  • For gravy:

  • Heat oil in kadai and add sliced onions and saute till brown.

  • Add mutton and salt and cook till all water evaporates.

  • Add ginger-garlic paste, chilli powder, coriander powder and garam masala and saute.

  • When fat separates add the potato and the oinon paste.

  • After 3 mins add lemon and coconut paste.

  • Cook till oil separates from masala.

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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