Mutton Khichdi

It’s Durga Puja time and here’s wishing everyone a happy and safe festival. The Mutton Khichdi is a good option for my Bengali friends at this festive time. This is a unique combination of the wholeness of  Khichdi combined with the zest of mutton. It is a single course meal and can be served with raita, salad or onion rings. The dish is cooked in two parts. The Mutton is cooked first and then added to the Khichdi. So, it’s important that you don’t overcook the mutton in the first round. One thing which I have learnt from the elders in my family is that the mutton can easily be replaced by raw Jackfruit. It is a very good vegetarian substitute which retains the flavour, texture and aroma of the non-vegetarian version. This recipe requires a good proportion of whole Garam Masala. Grind the masala in case you don’t like the whole pieces in the final dish. Add the Garam Masala towards the end while cooking the mutton. So make your Durga Puja Special with the Mutton Khichdi. Happy Fooding Around!



Mutton Khichdi

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins


A Durga Puja Special



Ingredients For Preparing the Mutton :

  • 500 gms Mutton
  • 4 Tbsp Mustard Oil (or any other vegetable oil)
  • 1 cup chopped Onions
  • 5 Tsp Garlic paste
  • 5 Tsp Ginger paste
  • 1 Bay Leaf
  • 3 green Cardamon
  • 3 Cloves
  • 1 inch Cinnamon
  • ½ Tsp Turmeric
  • 1 Tsp Coriander powder
  • 1 Tsp Cumin powder
  • ½ Tsp Red Chilli powder
  • ½ Tsp Kashmiri Red Chilli powder
  • 2 medium Tomatoes, chopped small
  • 1 cup water
  • Salt to taste


Ingredients For Preparing the Khichdi :

  • ¾ cup Moong Dal
  • ¾ cup Rice (preferably Basmati)
  • 23 Tbsp Ghee
  • 1 large Onion, sliced
  • ¼ cup fresh green Peas
  • 2 large Potatoes, diced
  • 1 Tsp Ginger paste
  • 1 Tsp Cumin Seed
  • ¼ Tsp Turmeric powder
  • 2 green Cardamon
  • 23 Cloves
  • 2 Small Cinnamon
  • 24 slit Green Chillies
  • Salt to taste


  1. In a deep bottomed pan heat the mustard oil over medium high flame. Add the bay leaf and the whole garam masalas, that is, the cardamon, cloves and cinnamon. When lightly roasted add the chopped onions and keep stirring. Once the onions are a bit translucent in colour add the ginger and garlic paste. Next reduce the flame to a medium low and add the dry masala powders. Saute for a while before adding the chopped tomatoes and salt. Mix well and keep stirring. Lastly transfer the mutton pieces to the pan. Cover with a lid, cook over medium low flame and stir from time to time. Cook for 10 – 12 minutes, till the raw masala smell is gone, the tomatoes have all got cooked and nicely mixed with mutton gravy.
  2. To cook the mutton add 2 cups of water, cover the pan and cook for another 30 mins till the mutton is 75-80% cooked. The rest of it will be done while cooking the khichdi. You can use a second method, which I have availed of. Simply transfer the mutton to a pressure cooker with 1 cup of water. Put it initially on a high flame. After One Whistle, lower the flame to a sim and cook for 12 -13 minutes. Take off from the flame and open the pressure cooker lid once it is cool. Your mutton is ready. Set it aside.
  3. Place another deep bottomed pan over medium heat along with the ghee. When ghee is warm add the cumin seeds, bay leaf and the whole garam masala. Once the cumin seeds starts spluttering and the garam masala is lightly roasted, add the sliced onion followed by the potatoes. Stir till the onions and potatoes are light golden in colour before adding the moong dal and rice. Fry the moong dal and the rice for a couple of minutes over medium flame, stirring continuously. Next add the ginger paste, turmeric powder and keep stirring. Once the ginger and turmeric is saute’ed well, pour the water, cooked mutton, fresh green peas, sugar and salt according to taste. Now cover and cook.
  4. When the water reduces, open lid to stir from time to time. Sprinkle some slit green chillies before taking off the flame. You may add a drizzle of ghee too. Serve hot accompanied either with some pickle of your choice or raita or else just some onion rings with a squeeze of lime.


  • Serving Size: 3 -4


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