Mutton Kanji


200g basmati rice

200g mutton chunks

3 Knorr chicken seasoning cubes

50g gram dhal

25g butter

1 tsp fenugreek

5 green chilies

3 cloves of garlic

1 inch ginger

½ tsp turmeric powder

10 shallots (chopped)

1 cup chopped coriander leaves

1 chopped tomato

1 tsp ginger-garlic paste

2 liters water

1 liter fresh coconut milk

Bunch of curry leaves

A handful of roasted cashews

Salt to taste


1. Heat the butter and cook the onions until golden.

2. Add the ginger garlic paste and cook for 2-3 minutes.

3. Add the mutton, green chili, coriander leaves, chopped ginger and garlic, turmeric powder and salt, cook for 3-4 minutes.

4. Add the rice, gram dhal and water. Cook till rice is tender.

5. When the rice is cooked, mash the contents coarsely with a wooden spatula.

6. Add coconut milk and Knorr chicken cubes, let it boil until the rice and mutton are soft and the consistency is right.

7. Pour the kanji in individual soup bowls. Garnish with cashew and serve hot.

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