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? khichidi with aloo mutton kurma |
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khichidi with aloo mutton kurma
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rice and gravy makes perfect combination which is cooked all Friday at my place |
Recipe
By : seema syed |
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Type: Rice Varieties |
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Serving: 2 person |
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Cooking Time: 45 minutes |
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Ingredients
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for khichidi:
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1 cup basmati / any rice
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11/2 cup water
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1/4 tsp haldi (turmeric powder)
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1/2 cup moong dal, chhikewali (green gram, split)
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1 lavang(cloves)
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1" piece dalchini (cinnamon)
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2 eiaichi (cardamon)
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3 tbsp ghee
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1/4 cup oil
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1 onion, sliced
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1 tsp ginger-garlic paste
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few coriander leaves
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salt to taste
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for mutton kurma:
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1/4 kg mutton
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1 onion finely cut
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1 onion ground
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1 potato, diced
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1tsp ginger-garlic paste
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1/2 tsp chilli powder
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1/4 tsp coriander powder
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1/4 tsp garam masala
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1 lemon
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1 cup coconut paste
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salt to taste
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water according to consistency desired
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Preparation
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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.
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Current Rating 2/5 (1 votes)
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