Keema Khichri Recipe
Ingredients
- 1 cup Basmati Rice
- 1 cup Moong Daal
- 1 tsp Salt or to taste
- 4 tbsp Oil
- 1 small Onion
- 1 tsp Crushed Ginger
- 1 tsp Crushed Garlic
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 450 gm Ground beef
- 1 tsp Salt or to taste
- 2 boiled Eggs (optional)
- 2 tbsp Oil
- 1 small Onion
Instructions
- Preheat oven to 350°F.
Khichdi
- Bring 4 cups salted water to a boil. Add rice and lentils, and let it simmer on low heat until the lentils are soft, about 20 - 30 minutes. Drain immediately.
Keema
- While the rice and lentils are cooking, you can begin to get the keema ready. Heat oil in a saucepan, and brown sliced onion on medium heat for about 10 minutes.
- Add crushed ginger and garlic, and fry for a few seconds.
- Add the ground spices and fry on medium heat for 1 minute. Add a splash of water to deglaze the pan if needed.
- Turn heat up, add ground meat and salt. Fry the ground meat until it is cooked through and no longer pink.
- Add ½ cup water, cover saucepan and let ground meat cook on medium-low heat for about 15 minutes.
- Remove lid, increase heat to high and stir well for about 5 minutes. Remove from heat.
Tadka
- For the tadka, in a small frying pan, fry the onions until they are a medium brown. This step is optional
- In an about 4 quart, oven-proof pot, begin to layer the rice, fried onions (if using), and keema. Start with the rice, top with onions, followed by a thin layer of keema and chopped eggs (if using). Keep layering.
- Cover and put in the oven for about 10 minutes.
