Step-by-Step Instructions

1. 1.Sauté Whole Spices

   Heat 2-3 tablespoons of oil in a pan. Add 2-3 pieces of cinnamon sticks, 1 teaspoon of cumin seeds, and 8-10 black peppercorns. Roast until fragrant.

2. 2.Add Dried Red Chilies and Onions

   Break and add 2 dried red chilies to the pan. Sauté for a few seconds. Then, add 1 medium finely chopped onion and sauté until it turns light pink.

3. 3.Incorporate Boiled Mutton Keema

   Add 200g of boiled mutton keema to the pan with the sautéed onions and spices. Mix well.

4. 4.Season the Keema

   Add 2 tablespoons of coriander and fennel powder, 1/4 teaspoon of turmeric powder, 1/2 to 1 teaspoon of red chili powder (to taste), and salt to taste. Mix all the spices thoroughly with the keema.

5. 5.Cook Keema Mixture

   Add a small amount of water to the keema mixture and let it cook on low heat until the water evaporates and the keema absorbs all the flavors. Set this keema mixture aside.

6. 6.Boil Basmati Rice

   In a separate pot, bring water to a boil. Add 2 teaspoons of salt. Then, add 200g of washed basmati rice. Cook the rice until it is 70-80% done; it should still have a slight bite.

7. 7.Prepare Lentils and Herbs for Layering

   To the cooked keema mixture, add 1 cup of red lentils (masoor dal) that have been soaked for 30-45 minutes (do not boil them). Also, add a handful of fresh mint leaves and a handful of fried onions (bagar). Mix gently.

8. 8.Layer the Khichdi

   Squeeze the juice from half a lemon over the partially cooked rice in the pot. Take out about half of the cooked rice and set it aside. Layer the keema and lentil mixture over the remaining rice in the pot. Then, spread the reserved rice on top of the keema layer.

9. 9.Perform Dhungar (Charcoal Smoking)

   Place a small aluminum foil cup in the center of the layered khichdi. Put a hot, glowing piece of charcoal into the foil cup. Pour 1 teaspoon of ghee over the hot charcoal to create smoke. Immediately cover the pot with a tight-fitting lid.

10. 10.Absorb Smoky Flavor and Final Cooking

    Allow the smoke to infuse into the khichdi until it completely dissipates (you can observe this through a glass lid). Once the smoke is gone, remove the lid and carefully take out the charcoal. Pour a little more ghee over the khichdi. Cover the pot again and let it cook on very low heat for a few more minutes to complete the dum process.

11. 11.Serve the Khichdi

    Once cooked, gently mix the khichdi to combine the layers. Serve the Bohri Special Keema Khichdi hot and enjoy its rich, fragrant, and comforting flavors.