icon-prep Prep time: 15 minutes  –  icon-serves Cook time: 4-6 hours  –  icon-cook Serves: 4


  • 2 lbs lamb/goat/chicken meat
  • 1 ¾ cup beaten wheat or barley
  • ½ cup split yellow gram
  • ½ packet (4 tbsp) Bohra Pantry Khichda Masala
  • 12 cups water
  • 2 ½ tsp ginger paste
  • 4 tsp garlic paste
  • 4-5 green chilies, chopped
  • 1 ½ cups oil/ghee (clarified butter)
  • 2 tbsp Bohra Pantry Garam Masala
  • 3-4 cloves
  • 2 cinnamon sticks
  • ½ tsp black peppercorns
  • 1 lb crisp fried onions
  • Salt (to taste)
  • Chopped fresh mint leaves for garnish
  • Lemon wedges for garnish


  1. In a large pot soak the wheat/barley and split gram, keep overnight.
  2. Mix the meat, 2 cups of water, 1 tsp salt, ½ tsp ginger paste, 1 tsp garlic paste, 1 chopped green chili, cloves, cinnamon, peppercorns and 2 tbsp Khichda Masala and boil on medium heat until the meat is cooked.
  3. Then add to the wheat/barley, split gram, 10 cups water, half cup the oil/ghee, green chilies, 1 tbsp garam masala, remaining ginger paste, garlic paste and khichda masala. Cover with a heavy lid. Once it boils on high flame, reduce to low heat and let it cook for about 2.5-3 hrs. Stir occasionally.
  4. When the Khichda is cooked, mash it using a hand blender.
  5. Once the meat is cooked, transfer all the contents to the Khichda pot and mix and let it cook for another 10 mins on low heat. Also add ½ cup ghee to the mixture.
  6. Garnish the when serving with mint leaves, fried onion, sprinkled garam masala and topped with hot ghee.