How about a spiced mutton soup with a fresh minty aroma? Make authentic Bohra Khurdi with accurate steps and tips to make it perfect every single time.
Khurdi is a traditional Bohra white soup often served with Keema ki khichdi or Biryani . The word ‘khur’ means bones. So it is mutton bone soup, made very much like cream of chicken soup. But it is spiced with garam masala and further flavored with mint.
- Why this recipe is so good?
- Ingredients
- How to make it?
- Expert Tips
- Variations
- FAQ
- 📖 Recipe
- 💬 Comments
Why this recipe is so good?
- The main ingredient of khurdi is the broth made of bones and meat both . When this mutton broth is flavored with whole spices, the meaty smells are subdued.
- Milk makes the soup more nutritious and gives it a white color. And mint herb further enhances the flavors, making it very soothing as it hits your palate spoon after spoon.
- It is healthy for kids and patients recovering after bone injury and even pregnant women. But people with high cholesterol should limit their intake to small servings or have chicken khurdi.
Ingredients
- Mutton : I have used mutton with bones in this recipe to have the authentic taste of khurdi. Some people prefer using mutton without bones or only bones, that would not bring the authentic flavor to your broth. The meat adds flavors and bones add fat to the broth that enhances the flavor of khurdi.
- Onions : I use onions to add an authentic flavor to my recipe, some people do not prefer to use this ingredient but it helps to settle the broth and tastes better.
- Whole Spices: For spices, I have used cinnamon, cumin, cloves, and black pepper.
- Flour: Use all-purpose flour (maida) to make a fine paste of the broth.
- Mint Leaves : This is a herb that adds a refreshing taste and it is balanced perfectly with milk.
- Milk : Milk works like magic in this recipe because it replaces the (heenk) of mutton in khurdi.
- Ginger, garlic, chili : I have used the paste of ginger, garlic, and chili separately.
How to make it?
- Heat oil in a pot on medium heat and add whole spices. Crackle the spices for a minute until fragrant.
- Add ginger, garlic, and chili paste and stir the mixture for a few seconds.
- Mix in the chopped onions. Fry the onion until soft and translucent.
- Add the flour and stir constantly. We do not want lumps.
- Roast the flour. The mixture will get clumpy, that’s ok. Just try to break it a bit with a spatula as shown in the image.
- Now add water gradually with constant stirring so no lumps are formed.
- Add the mutton pieces and add the remaining water. Increase and the soup boil.
- As it boils, you will notice a foam appearing above, skim that foam to get rid of dirt particles.
- Cover the pot and cook for 90 minutes until the meat is done.
- After the meat is done add milk and bring it to boil again.
- Once the milk has boiled add salt and mint. You can chop the mint leaves or add whole leaves it is up to you.
- Simmer the broth for 15 minutes and your soup is ready. (Simmering longer will help enrich the longer cooking flavors.)
Expert Tips
- Never cook or re-heat khurdi on high heat, it can curdle the milk. Simmer it in low medium heat after you have added salt.
- Avoid contact with sour ingredients like curry spoons for stirring khurdi while it is in the pot.
- Add salt at the end when the cooking is almost done.
- If you want to add lemon to your khurdi then serve it with the soup but never add lemon to the pot.
Variations
- Goat’s head khurdi: It is also called ‘siri’. You can make delicious khurdi with siri and more bones that have bone marrow. For instructions on how to wash and prepare goats head for khurdi, see notes. The brain is not added.
- Chicken neck khurd i: If you don’t like red meat, the necks and bones of organic chicken also make very tasty and healthy khurdi. You can add chicken bullion cubes for better taste.
How to Serve Mutton Soup?
- Khurdi is best for winters. Serve it to warm yourself in cold weather.
- You can serve it with lemon wedges on the side but never add lemon in the pot it will curdle the milk protein.
- Serve along with Indian rice main courses like Pulao or barbecue rice .
Mutton soup is best to cure cough and cold. It is best to have it in winter. It is very healthy for a convalescing person or even after postpartum.
Yes, you can store khurdi in the freezer and have it after a few days. Leftovers taste better because the ingredients are homogenized perfectly by then.
If it tastes and smells good ( that is not sour or bitter and not rotten) it is safe to consume. The milk protein has denatured, as it happens in cottage cheese making. Just strain it to remove the curdled milk. You can consume the strained liquid like soup.
My other soup recipes
- Indian Tomato Soup
- Spinach Soup
- Mushroom soup
- Chicken Almond Soup
📖 Recipe
Ingredients
- ▢ 500 gram lamb / mutton bone-in , use more bones. For goat head (siri) khurdi see notes.
- ▢ ¼ cup oil
Whole Spices
- ▢ ¾ teaspoon cumin seeds
- ▢ ½ teaspoon black pepper corns
- ▢ 2 inch cinnamon
- ▢ 1 bay leaf
More
- ▢ ½ tablespoon ginger paste
- ▢ ½ tablespoon garlic paste
- ▢ ½ tablespoon green chili paste
- ▢ 1 meduim onion , sliced
- ▢ 4 tablespoon plain flour
- ▢ 2 liters water
- ▢ 2 cups milk
- ▢ ¼ cup mint leaves
- ▢ Few green chilies , optional
- ▢ ¼ teaspoon Salt and pepper
Instructions
- Use more bony mutton or lamb for khurdi. Wash throughly and set aside.
- Heat oil in a pot on medium heat and add whole spices. Crackle the spices for a minute until fragrant.
- Add ginger, garlic, and chili paste and stir the mixture for a few seconds.
- Mix in the chopped onions. Fry the onion until soft and translucent.
- Add the flour and stir constantly. Roast the flour. The mixture will get clumpy, but that’s ok.
- Now add water gradually with constant stirring so no lumps are formed.
- Add the mutton pieces and add the remaining water. Increase the heat and let the soup boil. Skim that foam to get rid of dirt particles.
- Cover the pot and cook for 90 minutes until the meat is done.
- After the meat is done add milk and bring it to boil again. Once the milk has boiled add salt and mint. You can chop the mint leaves or add whole leaves it is up to you.
- Simmer the broth for 15 minutes and your soup is ready.
Notes
Nutrition Information
Mutton Soup Recipe (Bohra Khurdi)
Ingredients
- 500 gram lamb / mutton bone-in use more bones. For goat head (siri) khurdi see notes.
- ¼ cup oil
Whole Spices
- ¾ teaspoon cumin seeds
- ½ teaspoon black pepper corns
- 2 inch cinnamon
- 1 bay leaf
More
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- ½ tablespoon green chili paste
- 1 meduim onion sliced
- 4 tablespoon plain flour
- 2 liters water
- 2 cups milk
- ¼ cup mint leaves
- Few green chilies optional
- ¼ teaspoon Salt and pepper
Instructions
- Use more bony mutton or lamb for khurdi. Wash throughly and set aside.
- Heat oil in a pot on medium heat and add whole spices. Crackle the spices for a minute until fragrant.
- Add ginger, garlic, and chili paste and stir the mixture for a few seconds.
- Mix in the chopped onions. Fry the onion until soft and translucent.
- Add the flour and stir constantly. Roast the flour. The mixture will get clumpy, but that’s ok.
- Now add water gradually with constant stirring so no lumps are formed.
- Add the mutton pieces and add the remaining water. Increase the heat and let the soup boil. Skim that foam to get rid of dirt particles.
- Cover the pot and cook for 90 minutes until the meat is done.
- After the meat is done add milk and bring it to boil again. Once the milk has boiled add salt and mint. You can chop the mint leaves or add whole leaves it is up to you.
- Simmer the broth for 15 minutes and your soup is ready.
