| Recipe Name:
Kabuli kichidi |
| |
| |
| Category:
Indian Regional |
Sub Category:
Bengali |
|
| Prep Time |
Cook Time |
Serves |
| 30 mins |
60 mins |
4 |
|
| |
|
|
| |
Ingredients: |
| Rice |
|
150 g |
| Masoor dal |
|
150 g |
| Minced Mutton/ chicken |
|
200 g |
| Mustard oil |
|
1 Tbsp |
| Ghee |
|
2 Tbsp |
| Bay leaf |
|
2pcs |
| Onion (chopped) |
|
4 pcs |
| Ginger paste |
|
4 tsp |
| Garlic paste |
|
4 tsp |
| Coriander paste |
|
1 tsp |
| Turmeric paste |
|
2 tsp |
| Red chili paste |
|
2 tsp |
| Garam masala paste |
|
2 tsp |
| Tomato puree |
|
2 tbsp |
| Nutmeg |
|
1/4 tsp |
| Sugar |
|
1½ tsp |
| Salt |
|
accord. to taste. |
| Water |
|
as required |
| Coriander leaves |
|
2tbsp (chopped) |
|
|
| |
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.
|
| |
|
| |
|
| |
Sign In
Sign Up
