Layered Mutton Khichdi No. 2
This rich, historical Parsi dish elevates the humble khichdi into a biryani-like feast, featuring layers of tender mutton and aromatic rice and lentils. Succulent meat is cooked dry with savory spices, then layered with tuvar dal and rice, enriched with thick hung curd, saffron, and sweet coconut. The result is a sophisticated, comfort-food masterpiece with deep, savory flavors and a fragrant, golden finish.
Ingredients
- 1 1/2 cups Aged Rice (Basmati or similar) (Originally '1 Tipri'. Use fine, aged rice.)
- 1 1/2 cups Tuvar Dal (Split Pigeon Peas) (Originally '1 Tipri'. Use fresh/new crop dal if available.)
- 4 cups Thick Hung Curd or Greek Yogurt (Originally '2 Sher' of completely waterless curd. Essential for the texture.)
- 1 pound Onions (Finely sliced.)
- 1/2 cup Ghee (Originally '0.25 Ratal' (approx 1/4 lb).)
- 1 1/2 pounds Mutton (Goat meat) or Chicken (Tender meat, cut into pieces.)
- 1 1/2 tablespoons Salt (Originally '2 Tola'. Adjust to taste.)
- 1 tablespoon Mixed Spice Powder (Cardamom, Nutmeg, Mace, Cloves) (Originally '1 Tola' combined. Grind equal parts of the four spices.)
- 1 tablespoon Shahjeera (Caraway Seeds) (Originally '1 Tola'.)
- 1 tablespoon Ginger paste (Originally '1/4 Tola' (likely interpreted as 1.25 tola or a generous amount for the meat).)
- 1 tablespoon Garlic paste (Originally '1/4 Tola'.)
- 1 pinch Saffron strands (Originally '5 Val' (approx 2 annas weight). Use a generous pinch.)
- 1 whole Fresh Coconut (Grated. Use a sweet, fresh coconut.)
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Instructions
- 1Clean the mutton (or chicken). In a heavy-bottomed pan, combine the meat with the ginger paste, garlic paste, and a portion of the salt. Cook over medium heat until the meat is tender and all liquid has evaporated. The meat should be 'dry fried' (tatrelu) and savory, not swimming in gravy.
- 2Wash the rice and tuvar dal thoroughly. Boil them together in salted water until they are about 80% cooked (par-boiled). Drain thoroughly in a colander.
- 3Slice the onions thinly. Heat the ghee in a pan and fry the onions until golden brown. Remove from heat. In a separate bowl, mix the thick hung curd with the ground spice mixture (cardamom, nutmeg, mace, cloves), shahjeera (caraway seeds), saffron, and the grated fresh coconut.
- 4Preheat oven to 350°F (175°C). In a large heavy pot or Dutch oven, arrange the ingredients in layers: start with a layer of the rice-dal mixture, then a layer of the cooked meat, followed by the spiced curd-coconut mixture and fried onions. Repeat layers if necessary, ending with rice. Cover tightly with a lid. Bake for 20-30 minutes to allow the flavors to steam together (dum).
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