| Recipe Name: Kabuli Kichidi |
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| Category: Indian Regional |
Sub Category: Bengali |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
60 mins |
4 |
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Ingredients: |
| Rice |
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150 g |
| Masoor dal |
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150 g |
| Minced Mutton/ chicken |
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200 g |
| Mustard oil |
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1 Tbsp |
| Ghee |
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2 Tbsp |
| Bay leaf |
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2pcs |
| Onion (chopped) |
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4 pcs |
| Ginger paste |
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4 tsp |
| Garlic paste |
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4 tsp |
| Coriander paste |
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1 tsp |
| Turmeric paste |
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2 tsp |
| Red chili paste |
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2 tsp |
| Garam masala paste |
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2 tsp |
| Tomato puree |
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2 tbsp |
| Nutmeg |
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1/4 tsp |
| Sugar |
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1½ tsp |
| Salt |
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accord. to taste. |
| Water |
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as required |
| Coriander leaves |
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2tbsp (chopped) |
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Method: |
- Heat oil and ghee in a pan with bay leaves. Add to it chopped onions and all the pastes. Cook it adding tomato puree and sugar. When it gets cooked add the keema or minced mutton/chicken and continue cooking. Add washed and drained rice and lentil dal to the curry. Stir for some time and then add water. Transfer the kichidi from the pan to a pressure cooker and steam boil for 5-10 minutes. Remove from heat. Add ghee, nutmeg and garam masala. Serve hot.
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Tags:
rice, masoor dal, mutton, chicken, tomato, Kabuli Kichidi, paste
, add , chopped , minced , mutton/chicken , ghee , 150 , pan , masala , tomato , some , rice , lentil , stir , drained , curry , dal , continue , gets , sugar |
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