Zainab Khanam
Keema Khichdi combines rice, lentils, and ground meat for a rich and flavorful dish that resembles biryani but is cooked differently.
– 1 cup basmati rice – ½ cup split yellow moong dal – 250g minced meat (keema) – 1 onion, sliced – 2 tomatoes, chopped – 1 tablespoon ginger-garlic paste – Spices (turmeric, cumin, garam masala) – Ghee or oil – Salt to taste
Rinse rice and dal thoroughly, then soak them for 20 minutes. Drain before cooking.
Heat ghee or oil in a pressure cooker. Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste, followed by the minced meat, and cook until browned.
Add turmeric, cumin, and garam masala. Mix well, then add chopped tomatoes and cook until they soften.
Add the drained rice and dal to the cooker. Mix well with the keema and spices.
Pour in 3 cups of water, season with salt, and pressure cook for 2-3 whistles. Let the pressure release naturally.
Open the cooker, fluff the khichdi, and garnish with fried onions and fresh coriander.