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Rice with Mutton Mince and Lentils is also known as “Keema Khichdi” in the Indian culture. Wherein Keema refers to Mutton Mince and Khichdi refers to rice with lentils. In this blog post, I will share with you a quick recipe on how the goodness of both worlds that is meat and lentils can be combined to get a light, tasty and protein packed dish.
Khichdi can be made using different lentils. Even its consistency can be adjusted depending on one’s preference. Back home we even use soft Khichdi as baby food or for that matter even as a balanced meal for someone recovering from an illness. It is practically a wholesome food.
If you would like to know more about Khichdi in general then you can find the information on Wikipedia.
In this recipe I have used red masoor dal which is also known as “Split red lentils” and Dill Leaves also known as Suva Bhaji. However you can do without dill leaves and just use peas and/ or potatoes.
This rice with mutton mince and lentils recipe is a combination of mutton mince that is cooked with spices and rice that is cooked with lentils. They both are then layered and then simmered together.
What to serve with Keema Khichdi
Have a small get together at home? Looking to keep it simple yet delicious? Then you can pair up this rice with mutton mince and lentils (Keema Khichdi) with the following recipes:
Recipe benefits for those suffering from food allergies
FAQ on Rice with Mutton Mince and Lentils (Keema Khichdi)
Keema is nothing but mince or ground meat.
Khichdi is the name of a dish in Hindi language that makes use of rice and lentils.
I have only tried this recipe with mutton mince (ground meat of goat or beef) however if you do try it with any other mince then do let us know how it was.
No its not mandatory. You can eliminate these entirely.
You can even use potatoes instead of peas. Its just that the keema tastes really nice when you pair it up with peas and potato (either one or both).
Yes. You can definitely try it out with either yellow moong dal (yellow split gram) or Tuvar dal (yellow split pigeon peas).
Yes. You totally can. Eliminate the use of clarified butter (ghee) and you will very well have a dairy free version of the same.
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Rice with Mutton Mince and Lentils (Keema Khichdi)
- 1 Pressure Cooker
- 1 Colander
- 1 Wide Cooking Pot
- 500 Grams Mutton Keema
- 3 Medium Onions Finely chopped
- 2 Medium Tomatoes Finely chopped
- 3 Green Chillies Slit
- ⅓ Cup Frozen Peas
- ¼ Cup Dill Leaves Finely chopped
- 1 Tbsp Ginger Garlic paste
- 1 Tsp Shah Zeera (Caraway Seeds)
- 1 Bay leaf
- 2 Green Cardamom
- 4 Cloves
- 1 Star Anise
- ½ Inch Cinnamon Stick
- ¾ Tsp Turmeric powder
- 2 Tsp Red chili powder
- 2 Tsp Cumin powder
- 3 Tsp Coriander powder
- ½ Tsp Garam masala powder
- 2 Tbsp Fresh mint leaves Finely chopped
- 4 Tbsp Fresh coriander leaves Finely chopped
- ⅓ Cup Oil
- Salt as needed
- 3 Cups White long grain rice
- ½ Cup Red masoor dal
- 2 Medium Onions Finely chopped
- ½ Medium Tomato Finely chopped
- ½ Tsp Ginger Garlic paste
- ½ Tsp Turmeric powder
- 1 Tsp Red chili powder
- ¾ Tsp Cumin powder
- 1 Tsp Coriander powder
- 4 Tbsp Oil
- 2 Tsp Ghee (Clarified Butter)
- 1 Bay leaf
- 2 Green cardamom
- 3 Cloves
- 4 Cups Water
- Take rice and red masoor dal in a bowl together.Wash and rinse it in water a couple of times until the water starts coming out clear. Then soak it in clean water for 45 mins to an hour or so this will make the cooked rice long and non sticky. Set it aside.
- Place the mince on a sieve and wash it a couple of times under running tap water until the water comes out clean. After that let it sit on a sieve until the excess liquid has been drained off.
How to make Keema for Keema Khichdi?
- Place a pressure cooker over medium high heat.Add bay leaf, green cardamom, cloves, star anise and cinnamon stick. Stir it around for a min or so until a nice aroma has been released.1 Bay leaf, 2 Green Cardamom, 4 Cloves, 1 Star Anise, ½ Inch Cinnamon Stick
- Now add the shah zeera (caraway seeds) once they start to splutter add the finely chopped onions and slit green chillies.Fry stirring continuously until the onions have become translucent and pinkish in colour.3 Medium Onions, 1 Tsp Shah Zeera (Caraway Seeds), 3 Green Chillies
- Add ginger garlic paste and stir well for around 1 min until the raw smell goes away.1 Tbsp Ginger Garlic paste
- Now add in the washed and drained mutton mince that you had set aside on a sieve to drain out the excess liquid.500 Grams Mutton Keema
- Fry stirring ocassionally until the water from the keema (mutton mince) dries out completely.
- After that turn the flame to medium heat and add the masala powders such as turmeric, red chili, cumin, coriander and garam masala powder.¾ Tsp Turmeric powder, 2 Tsp Red chili powder, 2 Tsp Cumin powder, 3 Tsp Coriander powder, ½ Tsp Garam masala powder
- Mix well and add salt as needed. Continue frying for around 5 mins stirring continuously.Salt as needed
- You can now add the dill leaves in it. I did not add the peas at this point in time because I have used frozen ones and ill add them at a later stage.¼ Cup Dill Leaves
- Now add the finely chopped tomatoes and mix well. Fry it until the tomatoes get mushy and soft.2 Medium Tomatoes
- Add about half a glass of water and then close the lid of the pressure cooker. Give it 1 fast whistle on high flame and then 3 slow whistles on low flame (approx. 10 mins).After that switch the flame of and let the pressure cooker release its steam naturally.
- Once the pressure cooker has released its steam open the cooker lid. Place the same cooker on medium flame and then add the peas in it. Let it cook until the water dries up.
- Now garnish with fresh coriander leaves and mint leaves and set it aside.4 Tbsp Fresh coriander leaves, 2 Tbsp Fresh mint leaves
How to make Khichdi for Keema Khichdi?
- On medium heat in a wide cooking pot add oil and ghee.4 Tbsp Oil, 2 Tsp Ghee (Clarified Butter)
- Once its hot add bay leaf, green cardamom and cloves.1 Bay leaf, 2 Green Cardamom, 3 Cloves
- Once the aroma of the garam masalas has been released add the finely chopped onions and fry it until they are pinkish and translucent in colour.2 Medium Onions
- Add ginger garlic paste and fry for a minute until the raw smell goes away.½ Tsp Ginger Garlic paste
- Now add all the masala powder such as turmeric powder, red chili powder, coriander powder and cumin powder and salt. Fry well for around 2 mins and then add the tomatoes and fry well.¾ Tsp Turmeric powder, Salt as needed, 1 Tsp Red chili powder, ¾ Tsp Cumin powder, 1 Tsp Coriander powder, ½ Medium Tomato
- Turn the flame to high heat and add 4 cups of water. Bring to boil.4 Cups Water
- Once the water is bubbling add the rice and dal that you had soaked aside. Make sure you discard the water that it was soaking in before adding to the cooking pot.Adjust the salt accordingly.
- Let it cook on high flame until most of the water dries out.
- Now switch off the flame. In the same cooking pot over the rice layer all the mutton mince that you had prepared and set aside. Spread it out evenly and garnish it with some mint and coriander leaves.Close it with a lid. If the lid has a small hole for the steam to escape then cover it with a small piece of foil.
- On a low flame place the cooking pot with the lid on and let it simmer for around 5 mins.TIP: Place a simmer mat below it so that the rice does not stick to the bottom of the pan.
- Finally serve it hot with some pickle and raita.
- If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices