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Mutton Khichda is a hearty and traditional dish that combines the rich flavors of slow-cooked mutton with lentils, broken wheat (daliya), and aromatic spices. Originating from the Indian subcontinent, Khichda is especially popular during the holy month of Muharram and Ramadan, served as a nourishing, one-pot meal that brings comfort and satisfaction in every bite. Unlike the more commonly known Haleem, Khichda retains a slightly coarse texture, allowing each ingredient to shine through while blending beautifully with the mutton.
Tender mutton is cooked until it falls off the bone, then simmered with lentils like chana dal, masoor dal, and moong dal, along with broken wheat and a fragrant masala blend made from whole spices, onions, ginger garlic paste, and green chillies. Fried onions, garam masala, and ghee are added to enhance the richness and depth of flavor. A garnish of lemon juice, fresh coriander, mint, and crispy onions elevates the dish further.
Mutton Khichda is best enjoyed hot, served with naan, paratha, or simply on its own. Rich in protein, fiber, and warmth, it is not just a meal—it is a celebration of tradition, patience, and soulful cooking that has been passed down through generations.
Ingredients for Authentic Mutton Khichda
Steps for Authentic Mutton Khichda
Authentic Mutton Khichda
Ingredients
250grms Wheat Grains
2 Tbsp Rice
2 Tbsp Red Lentils
2 Tbsp Black Lentils
2 Tbsp Green Gram Beans
2 Tbsp Pigeon Peas
2 Tbsp Chickpea Lentils
50grms - 4 Tbsp Barley
Wheat Grains
Barley
Rice & Lentils
1 Tbsp Green Chilli Paste
1 Tsp Turmeric Powder
1 Tbsp Ginger Garlic Paste
2 Tsp Salt
2 Tbsp Oil
1½ Litre Water
½ Cup Oil
3 Big Onions
1 Kg Mutton
2 Tbsp Ginger Garlic Paste
2 Tsp Salt
½ Tsp Turmeric Powder
2 Big Tomatoes
1 Cup Water
1 Tbsp Coriander Seeds
1/2 Tbsp Cumin
1 Tsp Fennel Seeds
1/2 Tsp Black Pepper Corns
1 Tsp Garam Masala Powder
1 Tsp Chilli Flakes
½ Tsp Ginger Powder
2 Tsp Dried Fenugreek Leaves
2 Glass Water
2 Tbsp Red Chilli Powder
2 Tbsp Coriander Powder
1 Tsp Cumin Powder
1 Cup Fried Onions
Fresh Coriander
Mint Leaves
2 Cups Water.
Steps
Start by soaking the grains and lentils overnight. Use 250g cracked wheat, 2 tbsp each of rice, red lentils (masoor), black lentils (urad), green gram (moong), pigeon peas (toor), chickpea lentils (chana dal), and 50g (about 4 tbsp) barley. Soak wheat and barley separately and the rice and lentils together. Drain the water the next day.
Add the soaked wheat, barley, and lentils into a pressure cooker. Add 1 tbsp green chilli paste, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 2 tsp salt, 2 tbsp oil, and 1.5 litres of water. Pressure cook on high for 1 whistle, then simmer for 25–30 minutes until everything is soft.
In another pressure cooker, heat ½ cup oil and sauté 3 large sliced onions until golden. Add 1.1 kg mutton and fry on high for 2–3 minutes. Add 2 tbsp ginger garlic paste, 2 tsp salt, ½ tsp turmeric, and 2 chopped tomatoes. Cook for 5 minutes, add 1 cup water, and pressure cook until 80% done.
Prepare a masala by dry roasting 1 tbsp coriander seeds, ½ tbsp cumin, 1 tsp fennel seeds, and ½ tsp black pepper. Grind them and mix with 1 tsp garam masala, 1 tsp chilli flakes, ½ tsp dry ginger powder, and 2 tsp dried fenugreek (kasuri methi).
Once the grains and lentils are cooked, blend them slightly using a hand blender—don’t make it a fine paste. Add the mutton mixture into a large pot along with the cooked grains. Add 2 tbsp Kashmiri red chilli powder, 2 tbsp coriander powder, and 1 tsp cumin powder. Mix and roast well. Taste and adjust salt if needed.
Add 1 cup fried onions (birista), lots of fresh coriander and mint leaves, and 2 cups of hot water. Add the prepared spice mix and stir well. Let it cook on low flame, half-covered, for 25–30 minutes, stirring occasionally to prevent sticking. The consistency should be thick but flowing. Garnish with reserved oil, fried onions, fresh coriander, and mint just before serving. Serve hot.
