Keema Khichri

by Zeenat Hakimjee
  • 23 Sep - 29 Sep, 2017
  • Mag The Weekly
  • Cookery


· ½ kg mince
· 1tsp chilli powder
· ¼ tsp turmeric powder
· 2tsp hara masala
· Ginger-garlic paste
· 3tbsp ghee or oil
· 2 onions, chopped
· 2 eggs, hard boiled and chopped
· All spices (garam masala, zeera, dhania powder) to taste
· Salt to taste

For khichri

· 1 cup moong dal
· 1 cup rice
· 1 onion, sliced
· Salt to taste
· 2tbsp ghee
· 1tsp all spices (turmeric, dhania, zeera powder)


To prepare the mince, wash meat and drain it well. Heat ghee or oil in a pan and fry onions till light brown in colour. Then add chilli powder, hara masala, turmeric, salt, all spices and water, and cook till mince is tender and the water dries up. Add chopped boiled eggs and set the mince aside. For the khichri, wash rice and dal, and soak for 15 minutes in pan. Put water to boil then add rice and dal in along with some salt. When done, remove from the stove and set aside. In another pan, fry onion till brown in colour. Add all spices and then pour over khichri. When serving, layer khichri and keema alternatively. Make several layers in a pan and cook it in oven for about 10 minutes (optional). Serve with salad and raita.