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Recipes
Beef Khichdo

Recipe

Beef Khichdo

20 min prep

145 min cooking

Serves 4

Difficulty 3/5

This fragrant beef stew is full of barley, lentils, rice and even oatmeal along with quality Canadian Beef—it’s comfort food in a bowl. This recipe brings back memories of family gatherings with everyone enjoying an almost one-pot meal. While there are many different versions of this recipe, this is my mom’s version, which I truly love.

Ingredients

1 cup (250 mL) pearl barley ¼ cup (60 mL) EACH mixed lentils (see Tip) and basmati rice ¼ cup (60 mL) canola or sunflower oil 1 cup (250 mL) fried onions* 4 whole black peppercorns 2 EACH cinnamon sticks, whole cloves and cardamom pods 1 cup (250 mL) canned crushed tomatoes 1 tsp (5 mL) EACH garlic paste and gingerroot paste* 1 tsp (5 mL) salt ½ tsp (2 mL) EACH ground cumin and ground coriander ¼ tsp (1 mL) ground turmeric 1½ lb (750 g) Beef Boneless Blade Pot Roast or Simmering Steak, cut into 1-inch (2.5 cm) cubes 1 kiwi, peeled and chopped ¼ cup (60 mL) quick-cooking rolled oats 1 tsp (5 mL) garam masala Fresh cilantro and mint leaves, chopped Green chili peppers, chopped Lemon wedges

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Directions

1. Combine barley, lentils and rice in a medium bowl. Add enough water to cover by 3 inches (7.5 cm). Cover and let soak in the refrigerator overnight. 2. Drain barley mixture and transfer to a large saucepan. Add 4 cups (1 L) fresh water and bring to a boil over high heat. Cook at a constant, rolling boil for 20 to 30 minutes or until soft. Remove from heat. 3. Purée in the saucepan using an immersion blender (or let cool slightly and transfer in batches to an upright blender), blending until fairly smooth. Set aside. 4. Heat oil over medium heat in a large enamelled cast-iron roaster, Dutch oven or heavy stock pot. Add peppercorns, cinnamon, cloves and cardamom; cook, stirring, for 1 minute. Add fried onions and cook, stirring, for 1 minute. Add tomatoes, garlic, gingerroot, salt, cumin, coriander and turmeric; cook, stirring, for about 10 to 15 minutes or until the mixture separates from the oil. 5. Stir in beef and kiwi, mixing well. Stir in puréed barley, oats and 4 cups (1 L) water. Bring to a simmer, stirring often. 6. Cover, reduce heat and simmer for 1½ to 2 hours, stirring often, until beef is fork-tender. Stir in garam masala, cilantro and mint to taste and a squeeze of lemon. 7. Serve garnished with additional cilantro and mint, chili peppers and lemon wedges to squeeze over top.

Tip

I use a mix of red lentils, split chickpeas, split black lentils and split mung beans but you can also just use a combination of two of these.

*For the garlic and gingerroot paste, you can use the purée or paste found in jars in the grocery store or use a fine grater, such as a Microplane, to make your own purée in small amounts just as you need it.

**Fried onions, which are crispy, dehydrated fried onions, can be found in packages or containers at any Indian grocery store or in the Southeast Asian section of well-stocked supermarkets.

Cuts Used in This Recipe

Steaks

Blade Simmering Steak

Chuck Roll

Boneless Bottom Blade Pot Roast

More to Explore

Where to Find Canadian Beef (opens in a new tab)

Diet & Wellness (opens in a new tab)

Recipe Collections (opens in a new tab)

World Cuisine (opens in a new tab)

Frequently Asked Questions (opens in a new tab)

Canadian Beef (opens in a new tab)

Canada Beef Network

Canada Beef Information Gateway (opens in a new tab)

Food Service Gateway (opens in a new tab)

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Canada Beef Guide (opens in a new tab)

CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.