4 June, 2018

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How To Make Best Authentic Bohra Mutton Khichda Recipe

The Bohra Muslim community is a unique Gujarati trading group who have their origin in Yemen and later settled in the Gujarat region. Historically, due to their long settlement in the state of Gujarat, there is a prominent Gujarati influence visible throughout their rich cuisine.

Furthermore, there are several fascinating dining patterns unique to their culture. For example, during a traditional meal, at least five to eight people eat collectively from a single massive plate called a Bohri thaal. Interestingly, their elaborate banquets always start with a dessert instead of a savory dish. Therefore, let’s explore how to recreate one of their finest seasonal dishes right in your home kitchen!

Some of the popular dishes of this community are actually non-vegetarian versions of the popular vegetarian Gujarati dishes .Like “chikoli” is a non-vegetarian version of “dal-dhokli”, a popular Gujarati dish in which pieces  of flat breads are cooked in spicy lentils(dal).

Bohri mutton khichda which is consumed during the holy month of Ramadan , is an amalgamation of flavors from the Hyderabad-i halem in which the broken wheat is cooked with meat and lentils and made a paste later and the traditional vegetarian khichdi cooked in every  Gujarati household.

Traditionally the process is quite long intensive ,but   nowadays the cooking process is shortened by using tools like pressure cooker. The final dish was aromatic delicious and infused with intricate flavors of spices which  will compel you to ask for more. It was Finger-licking good.

Mutton khichda

Ingredients

• 300 gm mutton with bones
• 3/4th  cup broken wheat
• 2 cup lentils (toor,musoor,chana,moong) (1/2 cup each) equal quantities
• 1/4 th cup rice
• 4 to 5 green cardamom
• 1 stick of cinnamon
• 5 to 6 cloves
• 2 bay leaves
• 2 onions sliced fine
• 4 onions sliced deep fried crunchy for garnish
• ginger garlic green chilies paste 2 tbsp
• green chilies whole 2  to 4 slit.
• cumin powder 1 tsp
• Lemon juice of 1 lemon

Seasonings

• 1/2 cup ghee
• 1 tsp garam masala
• 2 to 4 red chillies

Cooke mutton in pressure cooker

Preparation and Cooking

1. **First**, soak your mixed lentils and broken wheat separately overnight to soften.
2. **Next**, marinate the mutton pieces overnight with the fresh ginger-garlic-chili paste, salt, and fresh lemon juice.
3. **Then**, cook the marinated mutton in a pressure cooker with 4 to 5 cups of water and your whole aromatic spices until it reaches a fall-off-the-bone consistency.
4. **Afterward**, carefully transfer the soaked lentils and grains directly into the cooker.
5. **Subsequently**, allow the lentils and broken wheat to cook smoothly in this rich mutton stock for roughly 2 whistles until tender and mushy.
6. **Alternatively**, you can simmer the mixture in an open pot on a slow flame while stirring continuously for about 2 hours.
7. **Now**, add a splash of warm water if you notice the mixture becoming too thick.
8. **Following that**, heat clarified butter in a small pan, flash-fry your garam masala and red chilies, and pour this sizzling tempering over the khichda.
9. **Finally**, garnish your warm dish generously with deep-fried crunchy onions, fresh lemon juice, and chopped mint leaves before serving.

Traditional process:

Traditionally some pieces of meat are separated from bones and kept aside while the remaining mutton with bones are kept as it is.The separated meat is then made a paste with the cooked grains in the grinder.Then the remaining meat pieces are added to the mutton khichda and seasoning is added.This is what makes Bohra mutton khichda and haleem distinct .In Bohra mutton khichda you will get meat pieces but in haleem everything is grounded to a coarse paste.

Bohri Khichda

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How To Make Best Authentic Bohra Mutton Khichda Recipe

This is a one pot meal prepared by the Bohri Muslim community during the holy month of Ramadan

Course Main Course

Cuisine Indian

Prep Time 1 day

Cook Time 2 hours

Total Time 1 day 2 hours

Servings 2 person

Author indrani

Ingredients

• 300 gm mutton with bones
• 3/4 cup broken wheat
• 1/4 cup rice
• 2 cup lentils toor,musoor,chana,moong (1/2 cup each) equal quantities
• 4 to 5 green cardamom
• 1 stick cinnamon
• 5 to 6 cloves
• 2 bay leaves
• 2 onions sliced fine
• 4 onions sliced deep fried crunchy for garnish
• 4 tbsp ginger garlic green chilly paste
• 2 to 4 green chilies
• 1 tsp cumin powder
• 1 lemon juice

Instructions

1. Soak the lentils and broken wheat separately over night.

2. Marinate the mutton overnight with ginger garlic green chilly  paste and salt and lemon juice.

3. Cook the mutton in the pressure cooker or any vessel with 4 to 5 cups of water and all the whole spices in it,till it is fall of bones consistency.

4. Transfer the lentils and grains mixture to the cooker.
   

5. The lentils and broken wheat or dalia are cooked in this mutton stock and another 2 to 3 cups of water till tender and mushy in a cooker  till  2 whistles  .

6. Alternatively you can cook in any vessel  on slow flame stirring for around 2 hours.
   

7. If the mixture becomes too thick add water.

8. Heat clarified butter  , add garam masala and red chillies and pour on the khichda.

9. Garnish with deep fried sliced onions,lemon juice  and mint leaves.

10. I have skipped the  step of grinding everything into a paste like the authentic khichda as I love the granular consistency.

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