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A close up picture of keema khichdi served in a plate.
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5 from 6 votes

Keema Khichri

Happily wedded unision of bhuna qeema, khichri and boiled eggs.
Course Main Course
Cuisine Bohra Recipes
Keyword keema ki khichri
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Servings
Calories 715kcal
Author Mariam Sodawater

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. 

ASSEMBLING

  • Smear oil in the bottom of the pot Spread ⅔ 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.

Video

Notes

Add 2 tablespoons of butter if mince has low fat.

Nutrition

Calories: 715kcal | Carbohydrates: 61g | Protein: 25g | Fat: 42g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 104mg | Potassium: 949mg | Fiber: 15g | Sugar: 6g | Vitamin A: 620IU | Vitamin C: 42mg | Calcium: 97mg | Iron: 5mg