By Foodie Moodie • Jump to Recipe • Print Recipe

Bhuna Khichuri

⏱️ Prep: 20 min

🔥 Cook: 1 hr 30 min

🕒 Total: 1 hr 50 min

👨‍👩‍👧‍👦 Servings: 6-8

Flavorful Bhuna Khichuri with tender marinated meat, lentils, rice, and aromatic spices. Perfect for a hearty meal served with spicy achar or cucumber salad.

💖 Why You’ll Love This Recipe

• ✅ Rich, aromatic khichuri with perfectly cooked meat
• ✅ Balanced lentils and rice texture
• ✅ One-pot comfort food ideal for family meals
• ✅ Can be paired with spicy salad or achar

💡 Cooking Tips

• Marinate meat well to infuse flavors thoroughly.
• Stir occasionally while cooking meat to avoid burning.
• Adjust water quantity to get desired rice consistency.
• Cook on low heat (dum) to allow flavors to blend perfectly.

🍴 Serving Suggestions

• Serve hot with spicy cucumber salad or traditional achar.
• Garnish with fresh coriander or fried onions for extra flavor.

❄️ Storage

• Store in an airtight container in the fridge for up to 2 days.
• Reheat gently on low heat with a splash of water to maintain moisture.

🔄 Variations

• Replace mutton with chicken or beef for a lighter version.
• Add mixed vegetables like carrots and beans for extra nutrition.
• Use basmati rice instead of kalijeera pulao rice for a different texture.

❓ FAQs

• Can I use pre-cut meat? Yes, but marinating freshly cut meat gives better flavor.
• Can I make it vegetarian? Absolutely, omit meat and increase lentils & veggies.
• How do I prevent rice from overcooking? Add rice after the meat is cooked and water is hot. Cook 80% first, then finish on dum with meat.

📝 Ingredients

• For meat marinade: 2 kg mutton/goat or choice of meat, 3 cup sliced onions, 3/4 bay leaves, 4 cinnamon sticks, 4 cardamom, 1 black cardamom, 2 dried chillies, 1 star anise, 1 tbsp ginger garlic paste, 1/2 cup mustard oil, 1 tbsp chilli powder, 1/2 tsp turmeric, 1/2 tsp coriander powder, 1 tsp cumin powder, 1 tsp deshi gorom moshla, salt to taste
• For khichuri: 750 g kalijeera pulao rice, 1 cup red lentils, 2 cups moong lentils, 2 potatoes cut into 4, 1 whole garlic (optional), 1 chopped tomato, 1/2 tsp turmeric, 4-5 fresh green chillies, 1-2 tsp mustard oil for garnish

👨‍🍳 Instructions

1. Marinate the meat with all ingredients listed under meat marinade for at least 30 minutes.
2. Cook marinated meat on high heat, covered, for 20 minutes, stirring often.
3. Add hot water, cover, and cook until meat is tender (approx. 45 min to 1 hr).
4. Add potatoes and garlic, simmer for another 20 minutes, covered.
5. Remove meat and keep warm. Add tomatoes (if using) to the pot and mix well.
6. Add washed rice, red and moong lentils, turmeric, and mix well. Fry for 3–5 min on medium-high heat.
7. Add 1 litre hot water, cover, and cook until rice is 80% done.
8. Add meat and gravy back into the pot. Add green chillies and adjust salt.
9. Cover and cook on low heat (dum) for 15 minutes.
10. Mix gently to combine everything and serve hot with achar or spicy cucumber salad.

📊 Nutrition (per serving)
Calories: ~480 | Protein: 25g | Carbs: 55g | Fat: 18g