Looking for a delicious and satisfying meal? The mouthwatering bhuna keema, the nutritious lentils, boiled eggs, the comforting rice, and potatoes; all come together to create a truly yummy Keema Khichdi. You'll want to lick the plate clean!
Keema khichri is traditional dish of Bohra cuisine. It is made with Iayers of bhuna keema, yellow lentil khichdi, boiled eggs and fried potatoes. Keema Khichdi and khurdi is the perfect soul-warming meal for a cold winter day. It's hearty, filling, and packed with flavor.
The original recipe posted in 2016 was double of this recipe and was enough for 2 thaal. The recipe is reduced to fit everyday meals of a family now.
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Why this recipe works?
While this dish look similar to biryani on many levels, it has slightly softer rice and lentils (but not mushy) and giving it the comfort of a khichdi without loosing the grandeur and aroma of biryani.
Also, fried onions are used in this recipe to add depth of flavor and sweetness to the dish, which helps to balance out the spiciness of the spices.
Keema khichdi is high in nutrients needed for staying healthy during the winter, including as protein and fibre, making it an excellent winter food.
Ingredients
Here are the ingredients for keema khichdi. I have divided the ingredients into two images. The first image shows all the ingredients needed to make the bhunna keema for the khichdi.
- Ground beef: Use high-quality ground beef, preferably with a high fat content. This will make the keema more flavorful and juicy.
- Tomato: I have used tomato puree, which is made by blending tomatoes into a puree. You can also use chopped tomatoes.
- Onions: I like freshly fried onions, you can use store-bought fried onion to make the process quick. You'll need about ¾ cup fried onion, plus more to garnish before dum.
- Yogurt: I used Indian yogurt, which is slightly sour. If you are using Greek yogurt, which is thicker and more sour, you may want to use less of it.
- Ginger, garlic, chili: I prefer minced, the paste is fine too.
- Whole spices: This adds depth of flavor and aroma.
The second image below shows the ingredients mostly used for making the khichdi and garnishing it.
- Yellow lentils (moong dal): Soaking yellow lentils can help to shorten the cooking time and make the lentils more digestible.
- Rice: Use good quality basmati rice.
- Potatoes: Traditionally fried eggs are added to this dish. This makes the khichdi more hearty and filling.
- Eggs: Use organic (desi) eggs if possible.
- Cilantro, chili: Used for garnishing and aroma.
How to make it?
I love keema khichdi! It's such a wholesome and unique dish. It is versatile and can be enjoyed by people of all ages. Let's make it.
Combine rice and lentils in a bowl. Wash a few times until water is clear, then soak for 20 minutes.
- In a big pot, bring water to a boil, then add black pepper, cinnamon, cloves, cumin, salt, and turmeric. Allow it to simmer before adding the soaked rice and lentils to the pot. Pro tip: Make sure there is plenty of salt in water.
- Cook the khichdi until the rice and lentils are 80% cooked. Then, strain the khichdi and keep it aside.
- Heat oil in a pan over medium heat. Add the onions and fry until light golden and crispy, about 10-15 minutes.
- Now add wet ingredients (ginger, garlic and green chili paste) in the pan along with whole spices. Give it a stir and let it sizzle.
- Stir in the dry spices (seasonings). And let it sizzle for few more minutes.
- Mix in tomato puree and cover it. Let the tomato water dry and oil separate on the sides of the pan.
- Now add ground beef and mix thoroughly. Cover and cook for 15 minutes.
- Next stir in the yogurt. Cook for another 10 minutes over medium heat, until the keema is cooked and the oil separates.
- Your keema is ready to layer. Pro tip: You can make this keema 1 day ahead before layering.
- For layering, add â…” rice in bottom layer. Add a layer of keema.
- Top with boiled eggs and fried potatoes, and garnish with cilantro and chilli.
- Cover the keema layer with remaining rice and add fried onions on the top. Sprinkle few tablespoons of water all over the pot. Next sprinkle 2-3 tablespoons of oil over the rice.
- Cover tightly and keep khichri for dum for 15-20 minutes on medium low heat.
- Dum until you see heavy steam upon removing the lid and rice are well puffed.
Expert tips
Ground beef: I've tried this recipe with ground lamb and ground beef both. Ground beef tastes better. Make sure the beef has at least 20% fat. If the beef is low fat, add extra ghee or butter to make for the fat, or the khichdi will taste dry.
Use big pot with heavy bottom: This will help to prevent khichdi from sticking to the bottom of the pan and will let it cooks evenly.
Make your khichdi soft: Unlike biryani, you don't have to worry about the rice being overcooked in this recipe. In fact, the softness of the rice is what makes khichdi so delicious and soothing. Just make sure the dal is thoroughly cooked.
FAQ
To save time you can make the keema 1 day ahead. On the day of serving follow the steps of khichdi and layering.
Yes! Toor dal (split pigeon peas) and masoor dal (red lentil) are khichdi replacements for moong dal (yellow lentil). The cooking time of moong dal is low which makes it coincide well with cooking time of rice. If using other lentils, rice will be slightly more mushy. But if that's ok with you, you can replace the lentil.
Lentils expand less upon cooking than rice. So adding more lentils makes a visually equal proportion in the finished dish.
This recipe will easily be enough for 1 thaal (8 servings). If doubling this recipe, use a large pot and the cooking time will increase.
Hungry for more Bohra food? Try these!
If you try this keema khichdi 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
Keema Khichri
Ingredients
FOR KHICHRI
- 275 grams or 1¾ cups basmati rice
- 375 grams or 2 cups yellow lentil, (moong dal)
- 5 black peppers
- 3 cloves
- 1 inch cinnamon
- ½ teaspoon turmeric , or a pinch food color
- ½ teaspoon cumin
- 1½ tablespoon salt , or more
FOR KEEMA
- 500 g ground meat, beef or mutton (20% fat)
- ½ cup oil
- 3 cups onion , sliced
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 2 tablespoon green chilli paste
- 8 black pepper
- 4 cloves
- 2 inch cinnamon stick
- 1 black cardamom
- ½ tablespoon cumin
- ½ teaspoon turmeric
- 1-1½ teaspoon red chilli powder
- 5 round red chilli
- 1 tablespoon coriander powder
- 4 medium tomato, chopped or puree
- ½ cup yogurt, whipped
- 1 tablespoon lemon juice
- ¾ teaspoon salt
FOR ASSEMBLING
- 3 medium potato, cubbed and fried
- 3-4 large boiled eggs
- 1 handful green coriander , chopped
- 3-4 medium green chilli, thick slices
- 2 tablespoon oil
- 3-4 tablespoon water
Instructions
MAKE KHICHRI
- Soak rice and yellow lentils for 20 minutes.
- Boil water in a pot, then add black pepper, cinnamon, cloves, cumin, salt, and turmeric. Allow it to simmer before adding the soaked rice and lentils to the pot.
- Cook the khichdi until the rice and lentils are 80% cooked. Then, strain the khichdi and keep it aside.
MAKE QEEMA
- Heat oil in a pan over medium heat. Add the onions and fry until lightly golden and crispy, about 10 minutes. Remove some fried onion for garnish.
- Now add wet ingredients (ginger, garlic and green chili paste) in the pan along with whole spices (black pepper, cumin, cloves, cinnamon). Give it a stir and let it sizzle.
- Stir in the dry spices (seasonings). And let it sizzle for few more minutes.
- Mix in tomato puree and cover it. Let the tomato water dry and oil separate on the sides of the pan.
- Now add ground meat and mix thoroughly. Cover and cook for 15 minutes.
- Next stir in the yogurt. Cook for another 10 minutes over medium heat, until the keema is cooked and the oil separates.
- Your keema is ready to layer.Â
ASSEMBLING
- Smear oil in the bottom of the pot Spread â…” of khichri in the bottom layer. Add a layer of keema.
- Top with boiled eggs and fried potatoes, and garnish with cilantro and chilli.
- Cover the keema layer with the remaining rice and add fried onions (saved earlier) on the top. Sprinkle a few tablespoons of water all over the pot. Next, sprinkle 2 tablespoons of oil over the rice.
- Cover tightly and keep khichri for dum for 15-20 minutes on medium-low heat until steam rises.
Farida says
I mean the one with the picture has yogurt added but the written recipe has no mention about the yogurt. So is it required or not?
Recipe 52 says
Add about ½ half cup yogurt. I’ll correct in the recipe card. And sorry for inconvenience dear.
Farida says
Thank you. The recipe turned out real well!
Recipe 52 says
I’m so glad you to know that. Thank you so much for the feedback! Have a nice day.
Farida says
Hi
You have added yogurt but not mentioned in the ingredient list. Do we need to add yogurt or not?
zainabcooks says
Will try this tomorrow! thanks for such a detailed recipe 🙂
Recipe 52 says
Thank ???, I’ll be awaiting feedback.
Anonymous says
Well presented recipe. How much moong dal not given.
Mariam Sodawater says
500 gm moon dal, 2 and half cup.
Thanks for pointing out!