Mangshor Bhuna Khichuri (Bengali Style Mutton Khichdi) Recipe

Cooking Directions

• STEP 1.Wash and soak the rice and lentils for 30 minutes. Drain and set aside.
• STEP 2.In a pressure cooker, heat ghee and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add the mutton pieces and cook until they are browned on all sides.
• STEP 5.Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
• STEP 6.Add the soaked rice and lentils, along with water, salt, and garam masala. Stir well to combine.
• STEP 7.Close the pressure cooker and cook for 3-4 whistles or until the mutton and rice are cooked through.
• STEP 8.Once the pressure is released, open the cooker and give the khichdi a gentle stir.
• STEP 9.Serve hot with raita or pickle. Enjoy!

Cooking Tips

• You can marinate the mutton with yogurt and spices for a few hours to enhance the flavor.
• Adjust the spice levels according to your preference.
• For a vegetarian version, you can replace mutton with vegetables like potatoes, carrots, and peas.

Storage and Serving

• Mangshor Bhuna Khichuri is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a microwave or on the stovetop, adding a little water if needed.