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Home » Recipes » Bohra Recipes

Posted by Mariam Sodawater on May 21, 2022 (Updated Oct 16, 2022)

Mutton Soup Recipe (Bohra khurdi)

Jump to Recipe
5 from 5 votes

This post may contain affiliate links.

Khurdi, mutton soup.

How about a spiced mutton soup with a fresh minty aroma? Make authentic Bohra Khurdi with accurate steps and tips to make it perfect every single time.

A cup mutton soup in it on yellow mat.

Khurdi is a traditional Bohra white soup often served with Keema ki khichdi or Biryani. The word 'khur' means bones. So it is mutton bone soup, made very much like cream of chicken soup. But it is spiced with garam masala and further flavored with mint.

Jump to:
  • Why this recipe is so good?
  • Ingredients
  • How to make it?
  • Expert Tips
  • Variations
  • FAQ
  • 📖 Recipe
  • 💬 Comments

Why this recipe is so good?

  • The main ingredient of khurdi is the broth made of bones and meat both. When this mutton broth is flavored with whole spices, the meaty smells are subdued.
  • Milk makes the soup more nutritious and gives it a white color. And mint herb further enhances the flavors, making it very soothing as it hits your palate spoon after spoon.
  • It is healthy for kids and patients recovering after bone injury and even pregnant women. But people with high cholesterol should limit their intake to small servings or have chicken khurdi.

Ingredients

Ingredients of mutton soup placed on a white table.
  • Mutton: I have used mutton with bones in this recipe to have the authentic taste of khurdi. Some people prefer using mutton without bones or only bones, that would not bring the authentic flavor to your broth. The meat adds flavors and bones add fat to the broth that enhances the flavor of khurdi.
  • Onions: I use onions to add an authentic flavor to my recipe, some people do not prefer to use this ingredient but it helps to settle the broth and tastes better.
  • Whole Spices: For spices, I have used cinnamon, cumin, cloves, and black pepper.
  • Flour: Use all-purpose flour (maida) to make a fine paste of the broth.
  • Mint Leaves: This is a herb that adds a refreshing taste and it is balanced perfectly with milk.
  • Milk: Milk works like magic in this recipe because it replaces the (heenk) of mutton in khurdi.
  • Ginger, garlic, chili: I have used the paste of ginger, garlic, and chili separately.

How to make it?

Steps 1-4 that explain the method
  1. Heat oil in a pot on medium heat and add whole spices. Crackle the spices for a minute until fragrant.
  2. Add ginger, garlic, and chili paste and stir the mixture for a few seconds.
  3. Mix in the chopped onions. Fry the onion until soft and translucent.
  4. Add the flour and stir constantly. We do not want lumps.
Steps 5-6 that explains the method
  1. Roast the flour. The mixture will get clumpy, that's ok. Just try to break it a bit with a spatula as shown in the image.
  2. Now add water gradually with constant stirring so no lumps are formed.
  3. Add the mutton pieces and add the remaining water. Increase and the soup boil.
  4. As it boils, you will notice a foam appearing above, skim that foam to get rid of dirt particles.
Steps 9-12 that explains the khurdi method
  1. Cover the pot and cook for 90 minutes until the meat is done.
  2. After the meat is done add milk and bring it to boil again.
  3. Once the milk has boiled add salt and mint. You can chop the mint leaves or add whole leaves it is up to you.
  4. Simmer the broth for 15 minutes and your soup is ready. (Simmering longer will help enrich the longer cooking flavors.)

Expert Tips

  • Never cook or re-heat khurdi on high heat, it can curdle the milk. Simmer it in low medium heat after you have added salt.
  • Avoid contact with sour ingredients like curry spoons for stirring khurdi while it is in the pot.
  • Add salt at the end when the cooking is almost done.
  • If you want to add lemon to your khurdi then serve it with the soup but never add lemon to the pot.

Variations

  • Goat's head khurdi: It is also called 'siri'. You can make delicious khurdi with siri and more bones that have bone marrow. For instructions on how to wash and prepare goats head for khurdi, see notes. The brain is not added.
  • Chicken neck khurdi: If you don't like red meat, the necks and bones of organic chicken also make very tasty and healthy khurdi. You can add chicken bullion cubes for better taste.

How to Serve Mutton Soup?

  • Khurdi is best for winters. Serve it to warm yourself in cold weather.
  • You can serve it with lemon wedges on the side but never add lemon in the pot it will curdle the milk protein.
  • Serve along with Indian rice main courses like Pulao or barbecue rice.

FAQ

What is mutton soup good for?

Mutton soup is best to cure cough and cold. It is best to have it in winter.
It is very healthy for a convalescing person or even after postpartum.

Can I freeze khurdi?

Yes, you can store khurdi in the freezer and have it after a few days. Leftovers taste better because the ingredients are homogenized perfectly by then.

What if my khurdi curdles?

If it tastes and smells good (that is not sour or bitter and not rotten) it is safe to consume. The milk protein has denatured, as it happens in cottage cheese making. Just strain it to remove the curdled milk. You can consume the strained liquid like soup.

A cup of mutton khudi soup and a dice on a yellow mat

My other soup recipes

  • Indian Tomato Soup
  • Spinach Soup
  • Mushroom soup
  • Chicken Almond Soup

If you try this Khurdi recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

📖 Recipe

Mutton Soup Recipe (Bohra Khurdi)

How about a spiced mutton soup with a fresh minty aroma? Make authentic Bohra Khurdi with accurate steps and tips to make it perfect every single time.
5 from 5 votes
Print Pin Rate
Prep: 10 minutes minutes
Cook: 1 hour hour 40 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings : 8 servings
Calories: 117kcal

Ingredients

  • 500 gram lamb / mutton bone-in, use more bones. For goat head (siri) khurdi see notes.
  • ¼ cup oil

Whole Spices

  • ¾ teaspoon cumin seeds
  • ½ teaspoon black pepper corns
  • 2 inch cinnamon
  • 1 bay leaf

More

  • ½ tablespoon ginger paste
  • ½ tablespoon garlic paste
  • ½ tablespoon green chili paste
  • 1 meduim onion, sliced
  • 4 tablespoon plain flour
  • 2 liters water
  • 2 cups milk
  • ¼ cup mint leaves
  • Few green chilies, optional
  • ¼ teaspoon Salt and pepper

Instructions

  • Use more bony mutton or lamb for khurdi. Wash throughly and set aside.
  • Heat oil in a pot on medium heat and add whole spices. Crackle the spices for a minute until fragrant.
  • Add ginger, garlic, and chili paste and stir the mixture for a few seconds.
  • Mix in the chopped onions. Fry the onion until soft and translucent.
  • Add the flour and stir constantly. Roast the flour. The mixture will get clumpy, but that's ok.
  • Now add water gradually with constant stirring so no lumps are formed.
  • Add the mutton pieces and add the remaining water. Increase the heat and let the soup boil. Skim that foam to get rid of dirt particles.
  • Cover the pot and cook for 90 minutes until the meat is done.
  • After the meat is done add milk and bring it to boil again. Once the milk has boiled add salt and mint. You can chop the mint leaves or add whole leaves it is up to you.
  • Simmer the broth for 15 minutes and your soup is ready.

Notes

Goat's head khurdi: It is also called 'siri'. You can make delicious khurdi with siri and more bones that have bone marrow. We'll need goat head, skinned and cut into pieces. The brain, eyes, and ears are not added. We need just head bones and tongue. Wash thoroughly in water. and follow instructions similarly.  Skim longer and more vigilantly to remove any goat hairs lingering around.
Chicken neck khurdi: If you don't like red meat, the necks and bones of organic chicken also make very tasty and healthy khurdi. You can add chicken bullion cubes for better taste.

Nutrition Information

Serving: 1cup ,Calories: 117kcal ,Carbohydrates: 7g ,Protein: 3g ,Fat: 9g ,Saturated Fat: 2g ,Polyunsaturated Fat: 2g ,Monounsaturated Fat: 5g ,Trans Fat: 1g ,Cholesterol: 7mg ,Sodium: 40mg ,Potassium: 116mg ,Fiber: 1g ,Sugar: 3g ,Vitamin A: 164IU ,Vitamin C: 1mg ,Calcium: 94mg ,Iron: 1mg
Author : Mariam Sodawater

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Comments

    5 from 5 votes (4 ratings without comment)

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Nafisa Siamwala says

    September 11, 2021 at 6:32 am

    Thank you for the recipe not expected but ur site help me out

    Reply
    • Mariam Sodawater says

      September 11, 2021 at 7:28 pm

      Thanks a lot for leaving feedback. I'm glad it was helpful.

      Reply
    • Zainab says

      October 26, 2021 at 5:45 pm

      5 stars
      Thank you.Your recipe helped alot. It turned out amazing .

      Reply
      • Mariam Sodawater says

        October 27, 2021 at 11:42 am

        Thanks a lot for leaving a feedback and ratings. I'm really glad it helped.

        Reply
  2. Anonymous says

    April 10, 2019 at 12:19 am

    Nice and big thanks

    Reply
    • Recipe 52 says

      April 10, 2019 at 12:20 am

      Thanks for the feedback! ???

      Reply
  3. Anonymous says

    December 07, 2018 at 8:31 pm

    I simply love your website...its awesome! I refer to your recipes for bohra dishes time and again.

    Please share dal chawal palida recipe

    Reply
    • Recipe 52 says

      December 07, 2018 at 11:47 pm

      Thank you so much for the lovely comment. Request is noted. ?

      Reply
  4. Zainab says

    August 31, 2018 at 11:14 pm

    Thank you so much for this website!!

    Reply
    • Recipe 52 says

      August 31, 2018 at 11:16 pm

      ?? God bless for your the kind words.

      Reply
  5. Anonymous says

    June 07, 2018 at 12:22 am

    Love every single detail of this website and the recipe. Please do share haleem and Kadi soon.

    Reply
    • Recipe 52 says

      June 07, 2018 at 1:45 am

      Inshallah, Haleem coming soon. Thanks for feedback.

      Reply
  6. Anonymous says

    January 14, 2018 at 4:23 am

    You are fulfiilling a real need for authentic bohra recipes. Congratulations n keep it up!

    Reply
    • Mariam Sodawater says

      January 14, 2018 at 5:24 pm

      ? Thanks a lot, your words are great encouragement.

      Reply
  7. Tasneem Tyebjee says

    October 14, 2017 at 7:27 am

    Hi thank for the recipe

    Reply
    • Mariam Sodawater says

      October 14, 2017 at 8:59 am

      Thank you for the comment. I don't get many responses that would let me know about readers. Appreciated!?

      Reply

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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