Keema Khichdi

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.

Jump to:

• Why this recipe works?
• Ingredients
• How to make it?
• Expert tips
• FAQ
• 📖 Recipe
• 💬 Comments

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.

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.

1. 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.
2. Cook the khichdi until the rice and lentils are 80% cooked. Then, strain the khichdi and keep it aside.
3. Heat oil in a pan over medium heat. Add the onions and fry until light golden and crispy, about 10-15 minutes.
4. 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.

5. Stir in the dry spices (seasonings). And let it sizzle for few more minutes.
6. Mix in tomato puree and cover it. Let the tomato water dry and oil separate on the sides of the pan.
7. Now add ground beef and mix thoroughly. Cover and cook for 15 minutes.
8. Next stir in the yogurt. Cook for another 10 minutes over medium heat, until the keema is cooked and the oil separates.

9. Your keema is ready to layer. Pro tip: You can make this keema 1 day ahead before layering.
10. For layering, add ⅔ rice in bottom layer. Add a layer of keema.
11. Top with boiled eggs and fried potatoes, and garnish with cilantro and chilli.
12. 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.
13. Cover tightly and keep khichri for dum for 15-20 minutes on medium low heat. 
14. Dum until you see heavy steam upon removing the lid and rice are well puffed.

FAQ

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