A beautiful Bohra style khichdi that is served on special occasions: spicy ground beef layered in a simple khichdi prepared with rice and split moong dal.
This recipe was submitted by Pakistan Eats reader, Zeenat Hussain from Rawalpindi, and was originally featured on Khana Pakana. It was originally posted on the Pakistan Eats blog on June 9, 2017.
Khichdi inspires all kinds of emotions among desis. A one-pot, gently spiced rice and lentil dish, khichdi is the embodiment of comfort food. My mother would prepare it for us when my siblings and I would fall sick. While I do not cherish memories of an upset stomach, the presence of khichdi was a reassuring reminder that somebody loves you, and everything will be okay.
Zeenat shared a version of keema khichdi that I did not grow up eating. It's a recipe that is unique to the Bohra community. Dawoodi Bohras are a Shia subsect of Islam that originated in Yemen, and spread to India and Pakistan.
Bohra Cuisine
While testing this recipe, it was fascinating to learn about the history and traditions of Bohra cuisine. The Bohra sect originated in Yemen. Its subsequent spread across the sub-continent make for a rich and vibrant cuisine. It absorbs influences from the Middle East, Africa, Iran and of course, the sub-continent, specifically Gujarat. The Dawoodi Bohras have elaborate, multi-layered dining traditions. The meal typically begins with dessert, and is served on thaal, a big circular metal dish placed on a kundli, a raised platform with guests seated around it on a cloth.
Unlike the simple rice and lentil khichdi I grew up eating, Zeenat's version is served on festive occasions alongside khurdi, a white stock soup. It is a multi-layered, protein-packed one-pot that is a testament to the abundance and versatility of khichdi.
Keema Khichdi Recipe
Ingredients
Khichri
- 1 cup basmati rice washed and soaked overnight
- 1 cup split moong daal washed and soaked overnight
- 1 teaspoon salt or to taste
Keema
- 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)
Tadka (optional)
- 2 tablespoon neutral oil canola/sunflower/vegetable
- 1 small yellow onion thinly sliced in half rings
Instructions
- Preheat oven to 350°F.
Khichdi
- 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.
Keema
- 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.
- Add crushed ginger and garlic, and fry for a few seconds.
- Add the ground spices and fry on medium heat for 1 minute. Add a splash of water to deglaze the pan if needed.
- Turn heat up, add ground meat and salt. Fry the ground meat until it is cooked through and no longer pink.
- Add ½ cup water, cover saucepan and let ground meat cook on medium-low heat for about 15 minutes.
- Remove lid, increase heat to high and stir well for about 5 minutes. Remove from heat.
Tadka
- For the tadka, in a small frying pan, fry the onions until they are a medium brown. This step is optional
- 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.
- Cover and put in the oven for about 10 minutes.
Sonia Elahi says
Hi. This is a really interesting recipe! Just wondering if i am cooking the rice with the lentils would the rice not overcook and become mushy?
pakistaneats says
Hi Sonia - great point and that would be my concern as well. I have found that if you set the water to boil before you add the rice, it helps keep them firmer. Draining them as soon as the lentils are done is also critical. Do let me know if it does/doesn't work for you!
Mariam Sodawater says
Keema Khichri is usually made with peeli Moong dal which has shorter cooking time than other Daal. Secondly, in green Daal khichri ,the rice are purposely overcooked to give khichri, an ethereal mushy texture. That’s Bohri comfort food and is an acquired taste loved by most Gujrati specially from Kachchh.
Great recipe Maryam, using either Daal is ok! Just don’t panic if the rice gets mushy, they’re supposed to be like that after all it’s khichri, all mashed up.
And 20 minutes in water is good enough.
Tahira Naseem says
Hello Dear,
In my humble opinion, Daal and Rice should not soak overnight.30 mins for rice and 1 hr for daal is ok to soak in lukewarm water. Plus let the daal cook for 10 min before adding rice to it. Rest is perfectly fine!!!