Khad Khargosh (Traditional Rajasthani Rabbit Curry)

Exclusive Heritage Recipe by Chef Avtar Singh Rana

Khad Khargosh is one of Rajasthan’s oldest hunting-style delicacies. Traditionally, marinated rabbit meat was slow-cooked underground in a sealed earthen pit (khad), allowing the meat to absorb the rich flavors of spices and smoke.

Ingredients (Serves 4–6)

For Marination

• 1 kg rabbit meat, cleaned and cut into pieces
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• Salt to taste

Whole Spices

• 2 bay leaves
• 4 cloves
• 4 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick

For Gravy

• 3 onions, finely sliced
• 3 tomatoes, pureed
• 2 tbsp ghee
• 1 tbsp garlic, chopped
• 2 green chilies, slit
• 1 tsp garam masala
• Fresh coriander for garnish

Method

1. Marinate the Meat
   • Mix rabbit meat with yogurt, ginger-garlic paste, turmeric, red chili, coriander, cumin, and salt.
   • Refrigerate for 4–6 hours or overnight.
2. Prepare the Base
   • Heat ghee in a heavy-bottomed pot.
   • Add whole spices and sauté until aromatic.
   • Add onions and cook until deep golden brown.
3. Cook the Meat
   • Add marinated rabbit and sear on high heat for 8–10 minutes.
   • Add chopped garlic and green chilies.
4. Make the Gravy
   • Add tomato puree and cook until ghee separates.
   • Cover and cook on low heat for 45–60 minutes, stirring occasionally.
   • Add a little hot water if required.
5. Traditional Khad Style Finish
   • Traditionally, the sealed pot is buried in hot sand or embers for slow cooking.
   • At home, place the covered pot in a preheated oven at 160°C (320°F) for 1–1.5 hours.
6. Final Touch
   • Sprinkle garam masala.
   • Garnish with fresh coriander.

Serving Suggestions

Serve hot with:

• Bajra Roti
• Missi Roti
• Tandoori Roti
• Lehsun Chutney
• Kachri Salad

Chef Avtar Singh Rana’s Note

“Khad Khargosh represents the rugged spirit of Rajasthan—simple ingredients, slow cooking, and bold desert flavors passed down through generations. The secret lies in patience, authentic spices, and traditional slow-cooking techniques.”