Mutton Khichda-Awadhi

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

― J.R.R. Tolkien

Khichra or Khichda is a variation of the dish Haleem, popular with Muslims of the Indian subcontinent.  It is made up of Goat meat/beef, lentils and spices, slowly cooked to a thick paste but the chunks of meat remain intact unlike Haleem.

The Khichra originated as a famine relief measure in the North Indian city of Lucknow while building the Old Imambara of Lucknow. Due to a famine, the then Nawab of Awadh commenced the construction of an Imambarah, announcing that anyone who participated in the construction would be given free food. Once the construction of the Imambarah was completed, the dish continued to get popular and can today be found not just in Lucknow, but a number of cities of the Indian subcontinent. Travelers took this dish to other parts of the Indian subcontinent, where it further acquired a local flavor.

Mutton Khidha Awadhi


  • Refined Oil- 100 Ml

  • Bay Leaves- 2 leaves

  • Black Cardamom- 2 pods

  • Clove- 2 pods

  • Green Cardamom- 4-5

  • Black Pepper- 1 tbsp

  • Mutton- 1/2 Kg

  • Ginger Paste- 2 tbsp

  • Garlic Paste- 2 tbsp

  • Green Chili Paste- 2 tsp

  • Turmeric Powder- 1 tsp

  • Coriander powder- 2 tsp

  • Red chili powder- 2 tsp

  • Curd - 200 gms

  • Fried onion- 2to3 Medium pcs

  • Tomato Puree- 2 large pcs

  • Salt - to taste

  • Chana dal (Soaked)- 100 gms

  • Masoor dal(Soaked)- 50 gms

  • Urid dal (Soaked)- 50gm

  • Moong (Soaked)- 50gm

  • Toor dal (Soaked)- 50gm  

  • Barley (Soaked)- 100gm  

  • Rice (Soaked)- 50gm

  • White (Soaked)- peas 100gm

  • Garam masala salt – 1 1/2tsp

  • green chilli – 5-6  

  • Water – 1 ½ Ltr

  • Mint leaves

  • Coriander leaves 

  • Fried onion


Step 1

Preheat the Refined Oil (100 Ml) and add

Bay Leaves (2 leaves), Black Cardamom (2 pods), Clove (2 pods), Green Cardamom (4-5 pods), Black Pepper (1 tbsp) and lightly fry.


Now add Mutton (1/2 Kg) into the pan and stir fry for a minute the add Ginger Paste (2 tbsp), Garlic Paste (2 tbsp), Green Chili Paste (2 tsp), Turmeric Powder (1 tsp), Coriander powder (2 tsp), Red chili powder (2 tsp), Curd (200 gms), Fried onion (2to3 Medium pcs), Tomato puree (2 large pcs ) and stir fry for 10 minutes and add salt to taste.


Mix Chana dal (100 gms), Masoor dal (50 gms), Urad dal (50 gms), Moong dal (50 gms), Toor dal (50 gms), Barley (100gms), Rice (50 gms), White peas (100 gms), all soaked for more than 6 hours, into the half cooked meat preparation and cook for 15 minutes on low flame.


Add some Garam masala salt (1 & 1/2 tsp), green chili ( 5-6 pcs), Water (1 & ½ ltr) str cook fior a while and the add Mint leaves (finely chopped), Coriander leaves (finely chopped) Fried onion (crispy fried) and let it cook on low flame until cooked properly.

Garnishing & Accompaniments

Garnish with Mint Leaves, Coriander leaves, crispy fired onion and serve with lemon.

Top Tips

  • The best meat cut for Khichda is Boti.

  • It should be cooked on low flame until the meat is completely cooked

  • Avoid excessive Garam Masala as it overpowers other subtle flavors

  • All the grains and pulses to be soaked for at least 6 hours

Video Recipe-

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