Mutton Khichda | How to make Mutton Khichda | How to Make Khichda | Khichda Recipe | Indian Haleem | Khichda Kaise Banayein | Gehu ka Khichda | Mutton Khichda Recipe in Marathi | Easy Mutton Recipe | Mutton Recipes | Marathi Padarth | Chef Archana Arte | Ruchkar Mejwani | Mutton Khichda Kasa Banvaycha | Gosht Khichda

Khichra or Khichda is a variant of the dish Haleem, which is popular among Indian subcontinent Muslims. Khichda is prepared all year, but especially during Muharram Ashura. It's made with goat meat, lentils, and spices that have been slowly cooked to a thick paste. It's a meat-based version of the Indian subcontinent's Khichdi.
Both Haleem and Khichda are made with the same ingredients in the Indian subcontinent. Haleem is cooked until the meat blends with the lentils, whereas Khichra retains chunks of meat as cubes.

Today Chef Archana Arte will teach you how to cook Mutton Khichda.
Let's learn today how to cook Mutton Khichda with chef Archana Arte.

00:00 Introduction

00:51 Khichda Preparation
2 tbsp Oil
1/2 tsp Turmeric Powder
2 Onions (chopped)
50 gms Split Pigeon Pea (soaked)
50 gms Red Lentils (soaked)
50 gms Green Gram Dal (soaked)
50 gms Split Chickpeas (soaked)
50 gms Split Black Gram Lentils (soaked)
100 gms Rice (soaked)
100 gms Broken wheat (soaked)
2 cups Water

02:39 Mutton Cooking
3 tbsp Oil
4 Onions (sliced)
1 tbsp Coriander & Cumin Seeds Powder
1/2 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1/4 tsp Chaat Masala
1 tbsp Garam Masala
1 tbsp Ginger Garlic Paste
2 Green Chillies (chopped)
Salt (as per taste)
Coriander Leaves (chopped)
1/2 kg Goat Meat
Water (as required)

04:53 Mixing
Salt (as per taste)
Coriander leaves (chopped)

06:15 Serving
Butter
Coriander leaves