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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.
Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 6 people



  • 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)

Tadka (optional)

  • 2 tablespoon neutral oil canola/sunflower/vegetable
  • 1 small yellow onion thinly sliced in half rings


  • Preheat oven to 350°F.


  • 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.


  • 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.


  • 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.
Keyword rice