Kheema Khichdi

Name: Kheema Khichdi
Yield: 6-8
Cuisine: Indian
Ingredients: 650 gms Kheema; 3 Bayleaf; 1 inch Cinnamon Stick; 2 – 3 Cloves; 1 Start Anise; 1 Balck Cardamom; 1 tsp Shahi Zeera; 500gms Onions (Sliced or Chopped); 2 tbsp Ginger-Garlic Paste; Salt (to taste); 1 tsp Turmeric (Haldi) Powder; 3 tsp Green Chili Paste (Blend together green chilies, mint and cilantro); 200 gms or 1 cup Yogurt; 2 to 3 tbsp Lemon Juice; 1/2 cup Oil; 5 liters Water; 750gms Biryani/Basmati Rice (soaked for at least 20 mins); 2 to 3 tbsp Cooking Oil; 2 tbsp Salt; 1 tsp Shahi Zeera; 2-inch Cinnamon Stick; 2 to 3 Bay Leaves; 4 Cardamom Pods; 4 to 5 Cloves; 1/4th cup Fresh Cilantro (finely chopped); 1/4th cup Mint (finely chopped); 4 to 6 Green Chilies; 3/4 cup Fried Onions; 2 - 3 tsp Orange Color; 1/4th cup Fresh Cilantro (finely chopped)

Serves6-8

Also known asKheeme Ki Khichdi · Kheema Biryani · Kheema Pulav

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Ingredients

Method

For Kheema

Heat oil in a pan on medium heat.
Once it's hot, add the bayleaf, cinnamon, cloves, start anise black cardamom and shahi zeera.
In a couple minutes, add finely chopped onions followed by a tsp of salt and let it cook.
Cover and cook the onions till golden brown.
Once done take off the lid and add ginger garlic paste, sauté for a couple minutes.
Now add the haldi garam masala and green chili powder. Mix everything and let it cook.
Then add in the kheema and give it a good mix.
Add 1 cup of room temperature yougurt on hight flame and let it come to a boil.
Then add about two cups of water to the kheema.
Cover and cook till the Kheema is well done. (should take about 15-20min)
Take off the lid once the kheema is cooked and let it cook till all the water dries up and the oil starts separating.
The kheema masala is ready at this time. Set it aside as we move to the next step.

For Rice

In a pan, combine 5 liters of water, oil, salt, Shahi Zeera, cinnamon, bay leaves, cardamom, cloves, green chilies, mint and cilantro
Bring the water to a rolling boil.
Add the soaked rice and cook until it's almost done, approximately 10-15 minutes.
The rice grain should not be mushy when you try to break it.
Turn off the flame and strain the water.
Let the water completely drain out from the rice. The rice is now ready for the next step.

For Dum

Take an aluminum foil tray and greese it with ghee or butter.
Start layering by placing a thick layer of rice as a base layer.
Then place a generous layer of Kheema over the rice
Finish off with the final layer of rice so the kheema is well covered.
Sprinkle a saffron mixture or just orange color over the rice.
Garnish with fried onions, cilantro, mint, lemon juice, and ghee.
Seal the foil tray tightly and place it in the preheated oven for 45 minutes
The oven should be set to 350 degree Fahrenheit or 175 degree Celsius.
Remove the foil tray from the oven and serve hot with Dahi Raita.

Serve with

Enjoy this mouthwatering dish with a side of yogurt raita or Mirchi Ka Saalan for a complete and satisfying meal.