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Winter recipe: How to make Mutton Khichada

By Chef Sushant Parab
October 22, 2018 13:02 IST
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Sushant Parab, executive sous chef, Hotel Sahara Star shared this recipe.
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Mutton Khichada

Mutton Khichada


  • 1 onion thinly sliced
  • 200 gm mutton with bones
  • 4 cloves garlic finely chopped
  • 1 inch ginger finely chopped
  • 1/3 cup broken wheat rava (dalia)
  • 1/4 cup rice
  • 1/4 cup chana dal (bengal gram Dal)
  • 1/4 cup pink masoor dal (split)
  • 1/4 cup arhar dal (split toor Dal)
  • 1/4 cup yellow moong dal (split)
  • 2 green chillies, slit
  • Salt to taste
  • 2 tsp cumin powder
  • To temper
  • 2 tsp ghee
  • 2 onions, thinly sliced
  • 1/2 tsp sugar
  • 1 tsp garam masala powder
  • 3 sprig mint leaves, roughly torn
  • Salt to taste
  • 1 tsp lemon juice


  • Wash rice, broken wheat, chana dal, masoor dal, tuar dal, moong dal and soak it in water for about an hour.
  • In a saucepan, add 1 cup of water along with the mutton, sliced onion, ginger, garlic and bring it to boil.
  • Turn off the flame and set aside.
  • Drain the water and set aside. This is our mutton stock.
  • Transfer the onion, ginger-garlic into a bowl and set aside. Remove the mutton pieces and set aside.
  • In a pressure cooker add soaked and drained rice, broken wheat, chana dal, masoor dal, tuar dal, moong dal along with 2 and half cups of water.
  • Add green chillies, salt, cumin powder and close the lid.
  • Cook for upto 5 whistles, reduce the flame and continue to cook for another 10 minutes.
  • Turn off the flame and allow the pressure to release naturally.
  • Open the cooker, mix in the mutton stock along with the boiled mutton pieces.

For the tempering

  • Heat a pan on medium-high flame. Add ghee.
  • Add onions and sugar and saute till it turns into a deep brown colour.
  • Add the boiled onions and add this to the stock and continue to cook. This will take a good 9 to 11 minutes.
  • Turn off the flame.
  • Add salt, garam masala, lemon juice and mint leaves to the above onion mixture and mix well. Keep aside.

Chef's tip: Make one day prior and have it next day to enhance the taste.

Photograph: Kind courtesy Hotel Sahara Star


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Chef Sushant Parab