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Keema Khichri Recipe

Keema Khichri Recipe

Keema Khichri Recipe

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Cuisine pakistan
Servings 6 people
Calories 500 kcal


  • 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 


  • Preheat oven to 350°F.


  • 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.


  • 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.


  • 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.

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