How to make Bohri Khichdi - SK Khazana -
Bohris love mutton and use it in various ways like here it is used to make a delicious khichdi
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Kolam rice (कोलम चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Bohri Khichdi - SK Khazana checkout Mopillah Biryani, Yakhni Pulao - SK Khazana, Mutton Pulao - Sk khazana. You can also find more Rice recipes like Chilka Moongdal Khichdi rhgy6 Guinness World Record Khichdi Chicken Saffron Rice
Bohri Khichdi - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bohri Khichdi - SK Khazana Recipe
Boneless mutton cut into 1 inch pieces 500 grams
Kolam rice soaked and drained 1 cup
Split pigeon peas (tuvar dal) soaked and drained 1/2 cup
Ghee 2 1/2 tablespoons
Cumin seeds 1 1/2 teaspoons
Green cardamoms 3
Green chillies slit 2
Medium onions finely sliced 2
Ginger-garlic-green chilli paste 1 tablespoon
Medium tomato 1
Salt to taste
Turmeric powder 1 teaspoon
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 1 tablespoon
Fried onions to garnish
Fresh coriander sprig to garnish
Method
Step 1
Heat ghee in a pressure cooker. Add cumin seeds, green cardamoms, green chillies, onions and garlic-ginger-green chilli paste and mix well. Saute till lightly browned.
Step 2
Add mutton, mix and sauté for 3-4 minutes. Add tomato and salt, mix well and saute till tomato softens.
Step 3
Add turmeric powder and garam masala powder, mix well and saute for 2 minutes.
Step 4
Add rice, pigeon peas, coriander leaves, mint leaves, coriander leave and 4 cups of water and mix well. Adjust salt, cover the cooker and cook under pressure till 3 whistles are given out.
Step 5
Serve hot garnish with fried onions and coriander spring.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
