Mutton Khichra

Khichra or Khichda

Making of Khichra is two days’ process. So make sure most of these ingredients are prepared and kept in advance.

What is Husked Wheat?

Soak the wheat in cold water for 2 hours. Drain the water and remove the wheat on a thick kitchen towel.

Stitch the kitchen towel like a carry bag to seal it properly. Now with a wooden pin roll beat the wheat gently but firmly, shaking the towel bag occasionally.

After every 8 to 10 beats spray some water on the towel bag. Do this process for 8 to 10 times.
Unfold the towel and spread the wheat evenly and let it dry under sunshine for 4 to 5 hours. Once the wheat is dried the husk will be separated. Dust off the husk the husked wheat is ready to use for Khichra or Haleem or any other recipe.

Ingredients

500 gms Husked Wheat (Good Quality)
750 gms Boneless Mutton
200 gms Mix Daal (Tur, Masoor, Chana, Udad)
3 tbsp G/G/GC Paste
2 cups Onion Sliced
4-5 nos. Green Chillies
2 tbsp Fennel Seed Powder (Saunf Powder)
2 tbsp Ginger Powder (Saunt Powder)
3 tsp Garam Masala Powder
2 cups Oil
1 cup Pure Ghee
Salt as Per Taste

For GarNICHE

1 cup Pure Ghee
1 cup Crispy Fried Onions (Bilista)
¼ cup Fried Sliced Garlic or Green Garlic FCHPD
¼ cup Ginger Juliennes
1 no Lemon
Mint Leaves

Method

Step 1 (This step is to be done a day before serving Khichra.)

Take husked wheat in a large bowl and add 1 cup oil. Mix well and keep it aside for 2 hours.

After two hours, transfer the oiled wheat in a large cooking pot and add about 2 litres of water and soak the wheat overnight or for 6 hours.

Step 2 - After six hours place the wheat cooking pot on heat and bring the wheat to boil. While the wheat is boiling, add chopped onions, green chillies and 1 cup oil, mix well. Once the water starts boiling, simmer the heat and cover the pot. Let the wheat broth for about 2 hours.

Every 30 minutes, stir the broth and cover again and continue to the broth. Meanwhile, soak the daal in lukewarm water, cover and leave it aside.

After two hours, off the heat and leave the wheat broth as it is until the next morning. 

Step 3 - Next day morning, uncover the khichra pot and you shall find the wheat completely cooked.

Strain the dal and pressure cook until done. Once the dal is done add to the khichra and mix well. 

On the second round, add mutton in a pressure cooker. Add G/G/GC paste, salt to taste and add water until the water is covered over the mutton. 

Pressure cook the mutton until cooked thoroughly. Strain the mutton in a colander and keep it aside, reserving the mutton stock separately.

Step 4 - Come back to khichra pot and with a hand blender, blend Khichra as per the requirement of smoothness. Add mutton stock if required to make a smooth and creamy texture of the khichra.

Bring the khichra pot back on medium heat. Stir the khichra thoroughly, making sure that it does not stick to the bottom of the pot as lumps.

Once the khichra starts cooking add mutton and mix well. Keep stirring occasionally. If required, add mutton stock for making the khichra creamier in texture accordingly.

Step 5 - Now add saunf powder, saunt powder, garam masala powder, salt (aspt) and continue stirring and mixing properly. Heat 1 cup of ghee in a pan. Once the ghee smokes add it to the Khichra and stir.

Finally adjust the taste with salt, the thickness of the Khichra according to your choice and plate it on a serving dish.

GarNICHE the khichra with ginger juliennes, fried onions, fried garlic or fresh green garlic, lemon slice. Heat pure ghee until smokes and pour over the Khichra. Serve immediately. Enjoy!!