KHICHDA || Authentic Karachi Style.

Dear friends presenting KHICHDA || Authentic Karachi Style. Copyright Protected.
INGREDIENTS: Meat Boneless (Beef or Mutton) Small cubes: 2 Kg
Daal Chana: 350 Gm
Daal Masoor: 100 Gm
Daal Moong: 100 Gm
Daal Maash: 100 Gm
Daal Arhar: 100 Gm (Optional)
Rice: 100 Gm
Whole Wheat: 250 Gm
Barley: 100 Gm

Spices for all Daalain, Rice, Wheat & Rice:
Salt: 1 Tbsp
Red chili Powder: 1 Tbsp
Haldi(Turmeric): 1 Tea Spoon

SPICES FOR MEAT QORMAH:
Salt: 2 to 3 Tbsp or to taste
Red chili Powder: 2 to 3 Tbsp or to taste
Coriander Ground: 3 Tbsp
Jyfal Powder: 1/2 Tbsp
Javetri Powder: 1/2 Tbsp
Haldi(Turmeric) Powder: 1 Tbsp
Basic Garam Masalah: 3 Tbsp
Ginger Paste: 4 Tbsp
Garlic Paste: 3 Tbsp
Oil: 1 Cup

BAGHAAR(TADKA)
Oil: 1 cup
Yellow Onion: 300 Gm (Thin Sliced)

GARNISH:
Thin sliced Adrak (Ginger Julian): 70 gm
Small green Chili: 15 (Thin Slices)
Cilantro (Hara Dhaniya): 1 Bunch (Chopped)
Lemon Juice: To taste

PROCEDURE:
1) Soak Whole wheat, Barley overnight. 2)Soak all other daalain and rice for 3 hours. 3) In a cooking pot put Soaked whole wheat and Barley, add 5 glass of water. Bring it to boil then reduce the flame to 1/3. Cover with lid and cook it until both ingredients get tendered to 60%. Then add Rice and all daalain to this mixture, mix it very well, add 3 more glass of water, boil again on high flame then reduce the flame to 1/3 and cover with lid until Daal chana gets 100% tendered. It means all grains are ready to mix with meat qormah. Total time for this complete tender takes 3 to 3.5 hours. (Note keep checking water level during these grains cooking every 15 minutes to avoid burning. Add more water if needed.) At the end, when grains are ready to mix with meat, the water level would be 10%.
Same time when you reduced the flame to 1/3 for Wheat and barley cooking, Start making Qormah.
4) In a bigger cooking pot add one cup of oil, heat it on full flame. After complete heating, reduce the flame to low. Wait for 2 minuted, then add boneless meat cubes to the oil, increase the flame to high and cook very well until pink color of meat turns to light brown.
5) Add ginger and and garlic paste and cook for 2, 3 minutes. 6) Now add all other spices for Qormah and cook on medium flame for 3 minutes. 7) Add 5 glass of water. Biol on high flame then cover with a lid and reduce the flame to one third. Cook it until meat tenders 300%, almost like Nihari. (Cooking time would be almost 3 hours). When meat is tendered like with the help of a wooden spoon you can break the meat into RAISHA, make all meat to RAISHA. This time the water level should be almost 3 glasses as SAALAN.
8) Add all grains to meat pot, mix them thoroughly and cook on high flame for 3 to 5 minutes. Then reduce the flame to 1/2 and cook without lid for 10 minutes. Thickness (Consistency) of your KHICHDA should be like as shown in the video.
9) Add one cup of oil to a fry pan. Add thin sliced onion to it and brown them on medium flame. Once it turns to light brown, do the Baghar to the KHICHDA. 10) Garnish it with Thin sliced, green chili, Adrak and chopped Cilantro. Use Lemon juice as needed. ENJOY.