Eid 2025: Whole Wheat Mutton Khichda Recipe

Khichda is a rich, slow-cooked dish made with whole wheat, lentils, and mutton, infused with aromatic spices. It is a perfect dish for Eid and other festive occasions.

Ingredients of Whole Wheat Mutton Khichda

For Soaking:

1 cup whole wheat
½ cup daliya (broken wheat)
¼ cup chana dal (Bengal gram)
¼ cup moong dal (yellow lentils)
¼ cup toor dal (pigeon peas)
¼ cup masoor dal (red lentils)

For Mutton:

500g mutton, bone-in
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp salt

For Tempering & Cooking:

2 tbsp oil
1 tbsp ghee
2 cloves
2 green cardamoms
1 black cardamom
1 bay leaf
1 cinnamon stick
1 star anise
1 tsp black peppercorns
1 tsp fennel seeds (saunf)
2 onions, thinly sliced
1 tomato, chopped
2 green chilies, slit
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
½ tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
Water as needed

For Garnish:

Golden fried onions
Chopped coriander leaves
Lemon wedges
A drizzle of ghee

How to Make Whole Wheat Mutton Khichda

Step 1: Soak and Boil the Grains & Lentils

- Wash and soak whole wheat, daliya, and all dals overnight.
- In a pressure cooker, add the soaked grains and lentils with 4 cups of water. Cook for 4-5 whistles or until soft and mushy. Set aside.

Step 2: Cook the Mutton

- Marinate the mutton with ginger-garlic paste, turmeric, and salt. Let it rest for 30 minutes.
- Heat oil and ghee in a heavy-bottomed pan or pressure cooker.
- Add cloves, cardamoms, bay leaf, cinnamon, star anise, peppercorns, and fennel seeds. Sauté until aromatic.
- Add sliced onions and sauté until golden brown.
- Add tomatoes, green chilies, and the marinated mutton. Cook for 10-12 minutes until the meat is browned.
- Stir in cumin powder, coriander powder, red chili powder, and salt. Mix well.
- Add 2 cups of water and pressure cook for 4-5 whistles or until the mutton is tender.

Step 3: Combine Everything

- Add the cooked grains and lentils to the mutton mixture. Stir well.
- Add kasuri methi and garam masala. Adjust water to achieve a thick, porridge-like consistency.
- Let it simmer for 10-15 minutes, stirring occasionally.

Step 4: Serve & Garnish

- Serve hot, garnished with golden fried onions, chopped coriander, and a drizzle of ghee.
- Enjoy with lemon wedges and raita on the side!