Kitchro is thick, spicy, meaty broth, usually made in Ramadan.
I use dehusked wheat because it cooks quicker. You can use wheat or pearl barley or a mixture of the two. It up to you, use which you prefer.
I always use mutton(sheep) meat as it has much more flavour than lamb. The Meat has to be with bone because bones provide flavour. I as the butcher for extra meat bone to put in the Kitchro.
A pressure cooker is a must when making kitchro, Saves on so much time.
1 mug whole wheat ( dehusked)
1/3 mug touver dhal / Split pigeon pea
1/3 mug chana dhal / split chickpea
2/3 mug rice
1 kg mutton meat pieces with bones
2 medium onions sliced
3 sticks taj/cinnamon
4 pods elachi/ cardamom
1 tsp whole pepper
4 bay leaves
½ mug oil
1 tbls ginger garlic paste
1 tbsp ground green chillies
1 tsp arad/tumeric powder,
4 tsp dhana jeeru/ coriander and cumin powder
Crispy fried onions
1. Soak whole wheat overnight
2. Mix gram, chana dhal and rice, soak overnight.
3. In a pressure cooker add the meat and enough water to cover the meat. Cook the meat till done (depend on pressure cooker).Remove the meat and keep aside.
4. Add the wheat to the meat stock in the pressure cooker. Cook till done. Then use a hand blender and blitz. Don’t blitz it smooth. This will make it creamy and thick. Add hot water to help blitz if needed.
5. In a large pan boil the lentils and rice, till lentils are cooked.
6. In a large pot put oil and add slices onions, taj, cloves, elachi, bay leaves and peppercorns.
7. When onions are turning golden, add meat, ginger garlic paste, green chillies and the dry spices
8. On a medium heat cook until meat is braised in the spices and oil starts to float to the top.
9. Then add liquidized wheat and the cooked lentils and rice. Add some hot water and boil over low heat.
10. Stir every few minutes to prevent sticking.
11. Boil on low heat slowly for an hour or until thick.
12. Serve garnished with dhania, mint fried onion and lemon.