Name: Gourmet Khichdi
Ingredients: 125 gms Calrose Rice or any short grain starchy rice; 50 gms Moong Dal / Yellow deskinned Mung Beans; 5 Shiitake Mushrooms (Dried or fresh); 5 Gucci or Morel Mushrooms (Dried or Fresh); 250 gms Mutton (boneless small pieces); 2 tbsps Minced or chopped Garlic; 2 Fresh Chillies chopped; 2 tbsps Olive oil; 1 dollop of Butter; 3/4 cup White Wine; Handful Parsley chopped; 1/2 cup grated Parmesan cheese/ Parmigiana Reggiano cheese or add as you like; 1 pinch Saffron (optional); 500 ml Mushroom soaked water; 2.5 cups Mutton stock; 4 cups Hot Water

Ingredients

125 gms Calrose Rice or any short grain starchy rice
50 gms Moong Dal / Yellow deskinned Mung Beans
5 Shiitake Mushrooms (Dried or fresh)
5 Gucci or Morel Mushrooms (Dried or Fresh)
250 gms Mutton (boneless small pieces)
2 tbsps Minced or chopped Garlic
2 Fresh Chillies chopped
2 tbsps Olive oil
1 dollop of Butter
3/4 cup White Wine
Handful Parsley chopped
1/2 cup grated Parmesan cheese/ Parmigiana Reggiano cheese or add as you like
1 pinch Saffron (optional)
500 ml Mushroom soaked water
2.5 cups Mutton stock
4 cups Hot Water

Steps

Wash and soak the mushrooms in hot water, if using dried mushrooms. For quick soaking boil the mushrooms for a minute or two. Cover and keep it aside for the mushrooms to soften. Once the mushrooms are soft and spongy again, drain the water out but keep the mushroom water to add to your khichdi while cooking.
Make the mutton pieces boneless and cut into small pieces. With the bones make mutton stock, which you can use in the khichdi while cooking. Slice the Shiitake mushroom, you can slice the morel too but I preferred to keep it whole.
Heat olive oil and add in the mutton pieces and saute for few minutes. Then add in the garlic and saute it. Add in the parsley and chilli to and saute it. Cook for few minutes. Add little salt too.
Add the mushrooms, mix and saute it. Add the mushroom water, cover and cook for about 15-20 minutes.
Wash and add in the moong dal and the rice (don’t wash the rice). Mix well. Add in the butter too. Mix well.
Add in the white wine and mix it well. Add in the mutton stock too, cover and cook.
Add in a pinch of saffron, if you like. Add in hot water as needed till the mutton gets cooked and dal and rice softens up and becomes mushy. Adjust and add the salt as per taste.
Add the cheese and mix well and cook for few minutes. Adjust the consistency of the khichdi as per your preference but do not make it too runny. Once ready, serve it hot. Sprinkle Parmesan cheese while serving. Enjoy!