Keema khichri is traditional dish of Bohra cuisine. It is made with Iayers of bhuna keema, yellow lentil khichdi, boiled eggs and fried potatoes. Keema Khichdi and khurdi is the perfect soul-warming meal for a cold winter day. It’s hearty, filling, and packed with flavor. The original recipe posted in 2016 was double of this recipe and was enough for 2 thaal. The recipe is reduced to fit everyday meals of a family now.
Ingredients
Here are the ingredients for keema khichdi. I have divided the ingredients into two images. The first image shows all the ingredients needed to make the bhunna keema for the khichdi. Also, fried onions are used in this recipe to add depth of flavor and sweetness to the dish, which helps to balance out the spiciness of the spices. Keema khichdi is high in nutrients needed for staying healthy during the winter, including as protein and fibre, making it an excellent winter food.
Ground beef: Use high-quality ground beef, preferably with a high fat content. This will make the keema more flavorful and juicy. Tomato: I have used tomato puree, which is made by blending tomatoes into a puree. You can also use chopped tomatoes. Onions: I like freshly fried onions, you can use store-bought fried onion to make the process quick. You’ll need about ¾ cup fried onion, plus more to garnish before dum. Yogurt: I used Indian yogurt, which is slightly sour. If you are using Greek yogurt, which is thicker and more sour, you may want to use less of it. Ginger, garlic, chili: I prefer minced, the paste is fine too. Whole spices: This adds depth of flavor and aroma.
The second image below shows the ingredients mostly used for making the khichdi and garnishing it.
How to make it?
I love keema khichdi! It’s such a wholesome and unique dish. It is versatile and can be enjoyed by people of all ages. Let’s make it. Combine rice and lentils in a bowl. Wash a few times until water is clear, then soak for 20 minutes. Hungry for more Bohra food? Try these! Use big pot with heavy bottom: This will help to prevent khichdi from sticking to the bottom of the pan and will let it cooks evenly. Make your khichdi soft: Unlike biryani, you don’t have to worry about the rice being overcooked in this recipe. In fact, the softness of the rice is what makes khichdi so delicious and soothing. Just make sure the dal is thoroughly cooked. If you try this keema khichdi recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
