Dal makhani, rogan josh gravy and rice come together in this comfort dish
With the rains finally upon us, what better time than now to tuck into a bowl of steaming mutton khichda. Here’s a simple recipe:
Rice – 2 portions
Mutton – 400 gms
Dal makhani – 2 portions
Rogan josh gravy – 2 portions
Green chilli – 5 gms
Desi ghee – 40 gms
Ginger – 10 gms
Garlic – 20 gms
Green coriander – 50 gms
Garam masala – 6 gms
Salt – 4 gms
Lemon - 2
Take rice, add dal makhani, rogan josh gravy, green chilli, ginger, garlic, mutton keema and garam masala and boil till the mutton is tender.
When the mutton is tender add salt, lemon, desi ghee and cook it in a pressure cooker till the mutton is mixed with the rice.
Serve hot with chopped ginger, onion, chilli, green coriander and lemon.
Chef Nawal Prakash, cuisine trainer at Hinglish - The Colonial Café, has a two-decade-long experience in the industry. He has spent over eight years in Bermuda as an ‘Oriental Specialist’. He is also behind the establishment of restaurants like China Kitchen and TK’s in New Delhi. He currently works as a cuisine trainer and assistant vice-president with a corporate hospitality firm.