Bohri Smoked Keema Khichdi
A comforting yet luxurious Bohri Muslim specialty where spiced minced meat is layered with lentils and rice, then charcoal-smoked to perfection. Rich, aromatic, and deeply flavorful, it is traditionally served with a dollop of ghee.
65min
Total Time
4
Servings
Bohri Gujarati
Cuisine
Recipe
1
Wash and soak the basmati rice and moong dal together for 20 minutes.
2
Heat ghee in a heavy-bottomed pot and fry half of the sliced onions until golden brown; set aside for garnishing.
3
In the remaining ghee, add the whole spices and let them crackle.
4
Add the remaining sliced onions and green chilies, sautéing until translucent.
5
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
6
Add the minced meat, red chili powder, turmeric powder, and salt. Bhuna (stir-fry) well on high heat for 8-10 minutes.
7
Mix in the chopped tomatoes and yogurt, cooking until the oil separates from the masala.
8
Drain the soaked rice and dal, then add them to the meat mixture along with 4 cups of water.
9
Bring to a boil, then cover and simmer on low heat until the rice and dal are completely cooked and tender.
10
Garnish with chopped coriander, mint, and fried onions.
11
Place a small foil bowl in the center of the khichdi, place a red-hot charcoal inside, pour a spoonful of ghee over it, and cover the pot tightly with a lid for 5 minutes to infuse a smoky flavor before serving.
Ingredients
300g minced mutton or beef
1 cup basmati rice, soaked
1/2 cup split yellow moong dal, soaked
2 large onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 cup plain yogurt
3 tbsp ghee
Whole spices (2 bay leaves, 4 green cardamoms, 1 cinnamon stick, 4 cloves)
Fresh coriander and mint leaves, chopped
1 small piece of charcoal for smoking
Salt to taste
*This AI-generated recipe may contain inaccuracies.