700 gram Goat Mutton (Gosht) make medium size pieces
1 tea spoon Salt (Namak) or as per your taste
2 table spoon Ginger – Garlic paste (Adrak – Lassan paste)
1 cup Curd (Dahi)
2 table spoon Green chilli paste (Hari mirch ka paste)
1 cup Cooking Oil (Tel)
2 Onion (Pyaaz) cut into slices
2 table spoon Red chilli powder (Lal mirch powder)
1 tea spoon Turmeric powder (Haldi powder)
2 table spoon Coriander powder (Dhaniya powder)
½ tea spoon Black pepper powder (Kali mirch powder)
1 tea spoon Garam Masala powder
1 cup chopped Coriander leaves (Hara dhaniya)
200 ml Water (Pani)
Ingredients for Khichda
1cup Broken wheat (Khichda gehu) soak it over night in water
¼ cup Barley (Jau) soak it over night in water
¼ cup Bengal gram (Chana dal) soak for 1 hour in water
¼ cup Black lentil (Urad dal) soak for 1 hour in water
¼ cup Green lentil (Moong dal) soak for 1 hour in water
¼ cup Pigeon pea lentil (Toor dal) soak for 1 hour in water
¼ cup Red lentil (Masoor dal) soak for 1 hour in water
¼ cup Rice (Chawal) soak for 1 hour in water
1 tea spoon Turmeric powder (Haldi powder)
1 tea spoon Salt (Namak) or as per your taste
1100 ml Water (Pani) or as required
Ingredients for Assembling
Fry Onion of 2 medium size onion
Fine chopped Coriander & Mint leave (Hara Dhaniya aur Pudina)
Preparation
- Take a bowl add in it Mutton (Gosht) clean & washed make medium size pieces add Salt (Namak) as per your taste, Ginger – Garlic paste (Adrak – Lassan paste), Curd (Dahi) & Green chilli paste (Hari mirch ka paste) mix well to combine & let it marinate for 1 hour keep it aside.
- Take a pressure cooker add in it Broken wheat (Khichda gehu), Barley (Jau), Bengal gram (Chana dal), Black lentil (Urad dal), Green lentil (Moong dal), Pigeon pea lentil (Toor dal), Red lentil (Masoor dal), Turmeric powder (Haldi powder), Salt (Namak) as per your taste & Water (Pani) (600ml) mix well to combine cover lid & pressure cook till 1st whistle.
- After the 1st whistle low down the flame & continue pressure cooking for another 15 minutes.
- After 15 minutes turn off the flame & open lid once pressure cools down.
- Mix well to combine then add Water (Pani) (500 ml) & mix well to combine.
- Then with the help of hand blender blend it roughly (semi thick) mix it well & keep it aside.
- Take a pressure cooker add in it Oil (Tel), Onion (Pyaaz) fry on high flame till onion turns light brown in colour stir continuously to avoid burning.
- Once onion turns brown add in it marinated mutton roast the same on high flame for 1 to 2 minutes stir continuously to avoid burning.
- After 2 minutes add in it Red chilli powder (Lal mirch powder), Turmeric powder (Haldi powder), Coriander powder (Dhaniya powder), Black pepper powder (Kali mirch powder), Garam Masala powder mix it well to combine & roast it for 2 to 3 minutes on high flame stir continuously to avoid burning.
- Once done add in it Coriander leaves (Hara dhaniya) mix well to combine then add in it Water (Pani) 200ml mix well to combine & cook till boil.
- Once boiling cover lid & pressure cook until 3 whistle, after 3rd whistle low down the flame & continue pressure cooking for another 15 minutes.
- Turn off the flame after 15 minutes & once pressure cools down open lid then turn the flame on high & cook for 2 to 3 minutes.
- Once done check if mutton has tender if yes switch of the flame & keep it aside.
- Now lets assemble our Khichda take our mixture turn the flame on low & place our mutton on it & mix it well to combine.
- Once its mixed well cover lid & cook on low flame for 4 to 5 minutes.
- Uncover after 5 minutes & add in it hand full of Fry onion (birista)
- Then add Coriander leave & Mint leave fine chopped in it & mix it well.
- Done serve hot with Tandoori roti.
- You can Garnish with fry onion, Ginger slices & lemon.