Mangshor Khichuri/Mutton Khichdi

Here comes the season of piping hot Khichdis along with some favourite accompaniments like Mach bhaja (better if it’s Ilish), Omelette, Papad etc. Only a Bengali can understand the eternal love story between Khichdi and Monsoon. Mangshor Khichuri is one of the popular Bengali style Khichdis I cook at home. Other than that Bhuni Khichuri is our favourite. A few days back when it was raining heavily I decided to let’s eat this Khichdi, and I sent my father to the local meat shop to get some mutton keema, he was so happy that he left home without any complaint with an umbrella in the rain. All for the love of good food. Later on that day I made this lip smacking, delectable Khichdi and guess what we had it on banana leaves just like the good old times when it was a ritual to serve food on banana leaves for any occasion in Bengali households. This Khichdi is spicy and not for the faint hearted. Expect the heat from the chillies, rich aroma from the ghee-laden bites of mutton which will make you ask more of it. There are many versions to make this Khichdi. I’m sharing my version here, the way I love to make it for my family. I hope you’ll enjoy making it too. And don’t forget to share your experience with me. 🙂

Mangshor Khichuri/Mutton Khichdi
Mangshor Khichuri/Mutton Khichdi

Mangshor Khichuri/Mutton Khichdi

Serves: 4

Ingredients

  • Gobindobhog Chal (Gobindobhog is a small grain fragrant rice variety, used for Bengali cooking) – 1 cup
  • Yellow Moong dal- 1 cup
  • Mutton keema- 250g
  • Black pepper powder- ½ tsp
  • Turmeric powder
  • Red Chilli powder or use Kahmiri Mirch powder- ½ tsp
  • Peas- ½ cup
  • Potatoes- 3 (medium sized)
  • Onions- 2 medium sized (thinly sliced)
  • Green Chillies- 4-5 (slitted)
  • Salt to taste
  • Ginger paste- 1½  tbsp
  • Garlic paste- 1 tbsp
  • Cumin powder- ½  tsp
  • Coriander powder- 1 tbsp
  • Sugar- 2 tbsp
  • Garam masala powder- ½ tsp
  • Mustard oil
  • Ghee/Clarified butter- 3 tbsp
  • Water- 3 ½  cups

For tempering

  • Whole dry red chillies- 2
  • Bay leaves- 3
  • Green cardamom- 3-4 (lightly crushed)
  • Cumin seeds- ½ tsp
  • Cinnamon- 1” (2 sticks)
  • Cloves- 4

Method

Peel the potatoes, and cut horizontally into two equal halves. Wash and keep aside.
In a cooker, add mutton keema, black pepper powder and 1/2 tsp salt. Adjust water to level the mutton. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced.

Heat 4 tbsp oil in a deep frying pan/kadai. Now add the ingredients mentioned ‘for tempering’, sauté for a few seconds.

Ingredients for tempering
Ingredients for tempering

Add sliced onions, fry on medium flame until light brown in colour. Next to add garlic paste, mix and sauté for a few seconds. Add ginger paste, ½ tsp turmeric powder, cumin powder, coriander powder, red chilli powder, 3 green chillies and salt. Mix and fry on medium heat until the masala starts leaving oil.

Sauteing the masala
Sauteing the masala

Add boiled keema along with the stock, mix well.

Cook the boiled mutton keema for some time
Cook the boiled mutton keema for some time

Cover and let it be cooked on medium heat for 15-20 minutes or until the raw smell of masala goes. Remove from the heat and keep aside.

Take a pan, dry fry the moong dal on medium heat until lightly golden brown in color. Care should be taken not to burn the dal, stir continuously. Remove from the heat, wash and keep aside. In a deep bottomed pan, add the washed rice, dal, water, salt, ½ tsp turmeric powder, potatoes, 2 green chillies and 1tsp oil. Let the rice and dal cook together on medium heat.

Half cooked Khichdi
Half cooked Khichdi

When it is half cooked, add the mutton and peas into this.

Add the mutton into the half cooked Khichdi
Add the mutton into the half cooked Khichdi

Check if the water is sufficient to boil the rice and dal. If required you can add more water, but don’t overdo with the water part because this khichuri is supposed to be medium dry not watery. Now check after 10-12 minutes, the grains of rice and dal should be firm but at the same time, it should get smashed when pressed. Check salt, adjust if needed. Add ghee, sugar and garam masala powder. Mix well and cook for 2-3 minutes more.

Almost cooked
Almost cooked

Remove from the heat. Keep it covered after cooking to get the nice aroma when you are going to have this.

Serve hot Mangshor Khichuri with Beguni, papad, omelette, crisp fried potatoes whatever you like.

Note:

If Gobindobhog rice is not available, then basmati rice can be used for this. But Gobindobhog rice is highly recommended for Mangshor Khichuri.

Mangshor Khichuri/Mutton Khichdi
Serves 4
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Ingredients
  1. Gobindobhog Chaal (Gobindobhog is a small grain fragrant rice variety, used for Bengali cooking) – 1 cup
  2. Yellow Moong dal- 1 cup
  3. Mutton keema- 250g
  4. Black pepper powder- ½ tsp
  5. Turmeric powder
  6. Red Chilli powder or use Kahmiri Mirch powder- ½ tsp
  7. Peas- ½ cup
  8. Potatoes- 3 (medium sized)
  9. Onions- 2 medium sized (thinly sliced)
  10. Green Chillies- 4-5 (slitted)
  11. Salt to taste
  12. Ginger paste- 1½ tbsp
  13. Garlic paste- 1 tbsp
  14. Cumin powder- ½ tsp
  15. Coriander powder- 1 tbsp
  16. Sugar- 2 tbsp
  17. Garam masala powder- ½ tsp
  18. Mustard oil
  19. Ghee/Clarified butter- 3 tbsp
  20. Water- 3 ½ cups
  21. For tempering
  22. Whole dry red chillies- 2
  23. Bay leaves- 3
  24. Green cardamom- 3-4 (lightly crushed)
  25. Cumin seeds- ½ tsp
  26. Cinnamon- 1” (2 sticks)
  27. Cloves- 4
Instructions
  1. Peel the potatoes, and cut horizontally into two equal halves. Wash and keep aside.
  2. In a cooker, add mutton keema, black pepper powder and 1/2 tsp salt. Adjust water to level the mutton. Close the cooker lid and take off the flame after 4 whistles. Open the lid after the pressure has reduced.
  3. Heat 4 tbsp oil in a deep frying pan/kadai. Now add the ingredients mentioned ‘for tempering’, sauté for a few seconds. Add sliced onions, fry on medium flame until light brown in color. Next to add garlic paste, mix and sauté for a few seconds. Add ginger paste, turmeric powder, cumin powder, coriander powder, red chilli powder, 3 green chillies and salt. Mix and fry on medium heat until the masala starts leaving oil. Add boiled keema along with the stock, mix well. Cover and let it be cooked on medium heat for 15-20 minutes or until the raw smell of masala goes. Remove from the heat and keep aside.
  4. Take a pan, dry fry the moong dal on medium heat until lightly golden brown in color. Care should be taken not to burn the dal, stir continuously. Remove from the heat, wash and keep aside.
  5. In a deep bottomed pan, add the washed rice, dal, water, salt, potatoes, 2 green chillies and 1tsp oil. Let the rice and dal cook together on medium heat. When it is half cooked, add the mutton and peas into this. Check if the water is sufficient to boil the rice and dal. If required you can add more water, but don't overdo with the water part because this khichuri is supposed to be medium dry not watery. Now check after 10-12 minutes, the grains of rice and dal should be firm but at the same time, it should get smashed when pressed. Check salt, adjust if needed. Add ghee, sugar and garam masala powder. Mix well and cook for 2-3 minutes more. Remove from the heat. Keep it covered after cooking to get the nice aroma when you are going to have this.
  6. Serve hot Mangshor Khichuri with Beguni, papad, omelette, crisp fried potatoes whatever you like.
Notes
  1. If Gobindobhog rice is not available, then basmati rice can be used for this. But Gobindobhog rice is highly recommended for this khichuri.
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Mangshor Khichuri/Mutton Khichdi
Mangshor Khichuri/Mutton Khichdi

 

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