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Keema khichdi is a combination of rice, dal and mutton keema, all cooked to perfection with a variety of aromatic Indian spices, onions, tomatoes and other ingredients. Continue reading my easy recipe to learn the steps to make keema khichdi at home.

Table of Contents

KEY TAKEAWAYS

Keema khichdi is very popular among Indians.
Serve it with onion salad, any chutney, Dahi, or even a simple dry sabji for a complete meal.
Keema khichdi tastes spicy, earthy, and savory.
Other similar recipes are keema pulao, chicken khichdi, masala khichdi, and egg khichdi.

The Ingredients:

To make the keema masala:

700 grams mutton keema
3 tsp cooking oil
1 piece bay leaf
2 pieces cinnamon sticks (1-inch size)
10 pieces black peppercorns
4 pieces cloves
1 piece star anise (small flower)
3 pods green cardamom (whole)
1 tsp shah jeera (or regular cumin seeds)
3 pieces onions (medium size, finely chopped)
2 tbsp ginger garlic paste
½ tsp turmeric powder
Salt to taste
1 tsp red chili powder
½ tsp garam masala powder
2 tsp coriander powder
2 pieces tomatoes (medium size, finely chopped)
6 pieces green chilies (broken in half and slit in the middle longitudinally)
¼ cup of coriander leaves
¼ cup mint leaves (optional)
½ glass water

To cook the rice for the khichdi:

2.5 glasses rice (600 grams, short grain)
100 grams masoor dal (washed and soaked for 30 minutes)
2 tsp ghee (clarified butter)
2 tsp cooking oil
3 pieces onions (medium size, finely sliced)
2 pieces dry red chilies
1 piece cinnamon stick (1-inch size)
1 tsp cumin seeds
8 pieces black peppercorns
3 pieces cloves
1 tsp ginger garlic paste
3.5 glasses water
¼ tsp turmeric powder
Salt to taste
1 tbsp coriander leaves (finely chopped, for garnishing)
1 tsp ghee (for garnishing)

I found this recipe while waiting at the beauty parlor for my turn. Another lady in the waiting area was reading a food magazine and turned to me, saying, “You must try this one.” I took a photo of the page and tried it the next evening.

My husband loved it. He was surprised by the unique flavor, and the boys asked where I found it. Now, it is our beauty break dish. That day reminded me that sometimes strangers do not just pass the time—they pass along delicious gifts while waiting with rollers in their hair and stories in their hearts.

How to Make Keema Khichdi? (Step by Step Guide with Images)

Step 1: Fry 1 piece of bay leaf, 2 cinnamon sticks of 1-inch size, 10 pieces of black peppercorns, 4 pieces of cloves, 1 piece of star anise (small flower), 3 pods of green cardamom (whole), and 1 tsp of shah jeera (or regular cumin seeds) in 3 tsp of cooking oil in a pressure cooker over a medium flame.

Step 2: Add and fry 3 pieces of medium-sized finely chopped onions until golden.

Step 3: Add 700 grams of mutton keema.

Step 4: Add 2 tbsp of ginger-garlic paste.

Step 5: Now, add ½ tsp of turmeric powder, salt to taste, 1 tsp of red chili powder, ½ tsp of garam masala powder, 2 tsp of coriander powder, and 2 pieces of tomatoes (medium size, finely chopped).

Step 6: Add 6 pieces of green chilies (broken in half and slit in the middle longitudinally), ¼ cup of coriander leaves, and ¼ cup of mint leaves (optional) to it.

Step 7: Add ½ a glass of water to it. Close the lid of the pressure cooker and let it cook for up to 2 to 3 whistles on a medium flame. After that, cook it without the lid until it becomes dry.

(Pro tip: Do not add too much water to the keema while cooking as tomatoes will release their natural moisture and you need the keema to be dry.)

Step 8: Now, heat 2 tsp of ghee (clarified butter) and 2 tsp of cooking oil in a dekchi over a medium flame and put in 3 pieces of onions (medium size, finely sliced). Fry until golden. Remove when done.

Step 9: In the same oil, now put in 2 pieces of dry red chilies (whole, with stalk), 1 piece of cinnamon stick (1-inch size), 1 tsp of cumin seeds, 8 pieces of black peppercorns, and 3 pieces of cloves. Fry them for about 10 seconds.

Step 10: Then, add 1 tsp of ginger-garlic paste. Fry for another 5 seconds and then add 3.5 glasses of water to it. Now, add 100 grams of masoor dal (washed and soaked for 30 minutes) to it.

Step 11: Add some fried onions and ¼ tsp of turmeric powder and salt to taste. Cover it and let the water come to a boil.

Step 12: Wash 2.5 glasses or 600 grams of rice and add it to the boiling water. Cover and cook over a medium flame for about 8 to 10 minutes.

Step 13: Add chopped coriander leaves and some of the remaining fried onions to the rice along with the cooked keema.

Step 14: Mix everything very nicely. Now, cover the dekchi and put it on a preheated tawa. Let it cook on a medium flame for about 10 to 15 minutes more. After 15 minutes, mix the khichdi and check the doneness.