Ingredients:
1/2 kg whole wheat , wash and soak overnight
1 1/2 kg mutton, boil with 2 tsp each of ground ginger and garlic and 1 tsp of grounded green chilli. Overcook the meat slightly.
1/4 cup rice
1/4 cup chana dal
1/2 cup yellow mung dal
1/2 cup masur dal
salt to taste
Method:
Boil all the dals and rice till soft. Liquidize to a soft consistency. Add salt,1/4 kg of onions, sliced fine and fried in oil till golden brown. This is "birista". Keep aside.
To the soaked wheat, add 6 green chillies, 2 tbsp oil and salt and cook in a pressure cooker for 45 mins. After pressure point is reached, let the pressure drop by itself. Open the cooker and pass the wheat through a mouli or liquidise slightly. Now mix the dal mixture and keep aside.
Temper the boiled meat with 12 cloves of grounded garlic, 1 tsp of grounded ginger, 1/2 tsp of red chilli powder and 1/2 tsp of turmeric powder in 50 gms of ghee. Mix in the wheat mixture. Pound away at the meat.
Take another 50 gms of pure ghee and temper a whole pod of garlic ground and 1 tsp of jeera. Pour this on the khichra and stir well.
Simmer covered for 15 mins. Serve in deep bowls, sprinkled with garam masala, birista and fresh mint leaves. Pour some more hot sizzling ghee over the serving bowl and serve with lemon and tandoori roti.
If you want to make white khichra just omit the turmeric and chilli powder when doing the vaghar of the meat.
1/2 kg whole wheat , wash and soak overnight
1 1/2 kg mutton, boil with 2 tsp each of ground ginger and garlic and 1 tsp of grounded green chilli. Overcook the meat slightly.
1/4 cup rice
1/4 cup chana dal
1/2 cup yellow mung dal
1/2 cup masur dal
salt to taste
Method:
Boil all the dals and rice till soft. Liquidize to a soft consistency. Add salt,1/4 kg of onions, sliced fine and fried in oil till golden brown. This is "birista". Keep aside.
To the soaked wheat, add 6 green chillies, 2 tbsp oil and salt and cook in a pressure cooker for 45 mins. After pressure point is reached, let the pressure drop by itself. Open the cooker and pass the wheat through a mouli or liquidise slightly. Now mix the dal mixture and keep aside.
Temper the boiled meat with 12 cloves of grounded garlic, 1 tsp of grounded ginger, 1/2 tsp of red chilli powder and 1/2 tsp of turmeric powder in 50 gms of ghee. Mix in the wheat mixture. Pound away at the meat.
Take another 50 gms of pure ghee and temper a whole pod of garlic ground and 1 tsp of jeera. Pour this on the khichra and stir well.
Simmer covered for 15 mins. Serve in deep bowls, sprinkled with garam masala, birista and fresh mint leaves. Pour some more hot sizzling ghee over the serving bowl and serve with lemon and tandoori roti.
If you want to make white khichra just omit the turmeric and chilli powder when doing the vaghar of the meat.
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