Keema Khichdi
A one-pot rice and lentil dish, khichdi is the embodiment of comfort food. This keema khichdi recipe is unique to the Bohra community.
- Prep time
- 10 min
- Cook time
- 1 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup basmati rice (washed and soaked overnight)
- 1 cup split moong daal (washed and soaked overnight )
- 1 teaspoon salt (or to taste )
- 4 tablespoon neutral oil or ghee
- 1 small yellow onion (thinly sliced in half rings )
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 pound (~450 grams) ground beef
- 1 teaspoon salt (or to taste)
- 2 hard-boiled eggs (quartered or thinly sliced in rings (optional) )
- 2 tablespoon neutral oil (canola/sunflower/vegetable)
- 1 small yellow onion (thinly sliced in half rings)
Instructions
- 1
Preheat oven to 350°F.
- 2
Bring 4 cups salted water to a boil. Add rice and lentils, and let it simmer on low heat until the lentils are soft, about 20 - 30 minutes. Drain immediately.
- 3
While the rice and lentils are cooking, you can begin to get the keema ready. Heat oil in a saucepan, and brown sliced onion on medium heat for about 10 minutes.
- 4
Add crushed ginger and garlic, and fry for a few seconds.
- 5
Add the ground spices and fry on medium heat for 1 minute. Add a splash of water to deglaze the pan if needed.
- 6
Turn heat up, add ground meat and salt. Fry the ground meat until it is cooked through and no longer pink.
- 7
Add ½ cup water, cover saucepan and let ground meat cook on medium-low heat for about 15 minutes.
- 8
Remove lid, increase heat to high and stir well for about 5 minutes. Remove from heat.
- 9
For the tadka, in a small frying pan, fry the onions until they are a medium brown. This step is optional
- 10
In an about 4 quart, oven-proof pot, begin to layer the rice, fried onions (if using), and keema. Start with the rice, top with onions, followed by a thin layer of keema and chopped eggs (if using). Keep layering.
- 11
Cover and put in the oven for about 10 minutes.