One-Pot Khichda
Indian
Intermediate
Main CourseSpecial Ramadan Recipes: One-Pot Khichda For Suhoor
One-Pot Khichda
330 mins
Cooking Time
Intermediate
Difficulty
22
Ingredients
Non Veg
Diet
Can the repertoire of Ramadan recipes be complete without the delicious mutton khichda? Popular in Hyderabad, it’s consumed by Muslim communities during special occasions. This hearty one-pot meal is a perfect balance of proteins and carbohydrates, combining tender mutton with a mix of multiple lentils, broken wheat, and rice, all slow-cooked until they almost dissolve into a thick, creamy, porridge-like consistency. While often confused with haleem, khichda differs in that the meat retains some texture and is still visible in the dish, whereas Haleem involves cooking for 7-8 hours until the meat completely disintegrates.
Ingredients
UNITSIngredients
½ kgBroken wheat (dalia)(soaked 3-4 hours)
100 gm Tur dal (split pigeon peas)
100 gm Masoor dal (red lentils)
100 gm Mung dal (split green gram)
100 gm Channa dal (split chickpeas)
1 cupRice
1 kgMutton (with bones)
3 largeOnions (sliced)
2Tomatoes (puréed)
1 tablespoonGinger (chopped)
1 tablespoonGarlic (chopped)
3Green chillies (whole)
½ cupCurd or yoghurt
½ cupCooking oil or ghee
2-inch pieceCinnamon stick
3-4 podsGreen cardamom (elaichi)
4Cloves (laung)
2 teaspoonsRed chilli powder
½ teaspoon Garam masala
½ teaspoon Turmeric powder (haldi)
to tasteSalt
as neededWater