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Keema Khichdi Recipe

A one-pot rice and lentil dish, khichdi is the embodiment of comfort food. This keema khichdi recipe is unique to the Bohra community.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Indian, Pakistani Cuisine
Ingredients Method

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

Method
 

  1. Preheat oven to 350°F.
Khichdi
  1. 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
  1. 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.
  2. Add crushed ginger and garlic, and fry for a few seconds.
  3. Add the ground spices and fry on medium heat for 1 minute. Add a splash of water to deglaze the pan if needed.
  4. Turn heat up, add ground meat and salt. Fry the ground meat until it is cooked through and no longer pink.
  5. Add ½ cup water, cover saucepan and let ground meat cook on medium-low heat for about 15 minutes.
  6. Remove lid, increase heat to high and stir well for about 5 minutes. Remove from heat.
Tadka
  1. For the tadka, in a small frying pan, fry the onions until they are a medium brown. This step is optional
  2. 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.
  3. Cover and put in the oven for about 10 minutes.