Mangsher Khichuri- Bengali Style Mutton Keema Khichdi

With Durga Pujo, Lokkhi Pujo, and Kali Pujo, there has been an overexposure to khichuri. But then, after all the niramish khichuri and bhuni khichuri, a tiny bit of indulgence in this super delicious mutton keema khichuri is not bad either. Mangsher Khichuri is love. It has the consistency of creamy risotto, cooked with Gobindobhog rice, mutton keema, and a lot of garam masala. If there’s one dish that can melt Anindya’s heart, it’s this. As the pressure cooker whistles, the aroma wafts through the house. Soon the kids come running, and it is a fuss-free lunch at the table. 

mangsher khichuri

The magic of Mangshor Khichuri lies in its layering of flavours, each ingredient adds to the depth of the dish. Spices like cumin, coriander, and red chilli powder blend with the keema to give it a beautiful aroma. Slowly simmering the rice and dal together with the browned keema allows the flavours to intermingle. For mangsher khichuri, I prefer using masoor dal instead of moong dal. As the final touch, a drizzle of ghee sizzling with garlic, green chilies, and thickly sliced onions brings a smoky, caramelized sweetness that elevates the khichuri to new heights. The addition of a generous pinch of sugar at the end balances the spice. It adds a subtle sweetness that lingers without overpowering. 

The beauty of Mangshor Khichuri also lies in its versatility and ease of preparation. With a pressure cooker, this dish can be ready in a matter of minutes, allowing you to achieve the same depth of flavour without hours over the gas stove. For those who prefer a traditional method, a slow simmer yields an equally delightful result, as the rice and dal absorb the juices from the mutton keema. Served with a side of beguni or panch rokomer bhaja, Mangshor Khichuri transforms into a complete, soul-warming meal. Just a bowl of yoghurt is not bad either as a side. 

mangsho khichuri

Tips and Tricks

• For the creamiest consistency, add hot water gradually as the khichuri cooks, stirring it frequently. The starch from the rice and dal will thicken the dish, so adjust the water depending on your preferred consistency.
• Browning the mutton keema thoroughly is key—it deepens the flavour and gives the dish a subtle smokiness.
• Always use hot water for better absorption and a quicker cooking process, preventing the khichuri from becoming mushy.
• A touch of sugar and a hint of garam masala at the end balances the spices and enhances the aroma, while a drizzle of ghee, fried garlic, and onions on top adds a final burst of richness.
• For an even more indulgent experience, serve Mangshor Khichuri with a side of fried papad and pickled green chilies.

Here are other types of khichuri you may be interested in:

1. Durga Pujo Niramish Bhog’er Khichuri
2. Monsoon special masoor dal khichuri
3. Bhuni khichuri for Lokkhi Pujo

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Mangsher Khichuri- Bengali Style Mutton Keema Khichdi

Mangsher Khichuri is a rich, comforting Bengali one pot meal, blending creamy rice, dal and mutton keema and aromatic spices.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Main Course, Meats other than chicken and fish, Non Vegetarian

Cuisine Bengali, Indian

Servings 5 people

Ingredients

  

• 1 cup Gobindobhog rice or any other short grain rice
• 1 cup masoor dal (red lentil)
• 2 tbsp mustard oil
• 2 dry red chilies
• 2 dry bayleaf
• 5 nos cloves
• 3 nos green cardamom
• 1 inch cinnamon stick
• 1 large onion, finely sliced
• 1 large onion, thick slices
• 2 heaped tsp ginger paste
• 1 tbsp garlic paste
• 1 large tomato, roughly chopped
• 500 gms mutton keema
• 1 tsp cumin powder
• 1½ tsp coriander powder
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 2 tbsp ghee
• 2-3 green chilies, slit
• 4-5 whole garlic cloves
• 1 tsp sugar
• salt to taste
• pinch of garam masala

Instructions

 

• Take rice and masoor dal, wash them well.
• Heat mustard oil in a pressure cooker; add dried red chilies, green cardamoms, cinnamon, and cloves.
• Stir the spices briefly, then add finely sliced onion.
• Once the onions have softened, add ginger paste and garlic paste.
• Stir fry for 4-5 minutes, then add roughly chopped tomato.
• Cook until the tomatoes have softened, then add mutton keema.
• Season with salt, add cumin powder, coriander powder, red chili powder, and turmeric powder.
• Mix well and cook until the mutton keema has browned. Sprinkle water if the spices are sticking to the bottom of the pan
• Add the washed rice and dal, mixing everything together for a couple of minutes.
• Add 4 cups of hot water
• Pressure cook for 2 whistles or simmer until everything is cooked. Stir occasionally if not using a pressure cooker.
• After cooking, uncover and add half a liter of hot water, stirring to reach desired consistency.
• Heat ghee separately in a frying pan; add thickly sliced onion, green chilies, and whole garlic cloves.
• Fry until the edges turn golden, then add this to the khichuri.
• Mix well, adjust salt, and add sugar and a pinch of garam masala.
• Once it reaches a creamy consistency, take it off the heat and serve immediately.

Keyword bengali khichdi, bengali one pot meal, durga puja bengali khichuri, easy one pot meal, mangsher khichuri, mangshor khichuri, mutton keema khichdi, mutton keema khichuri