How to make Saffron Khichdi - Chilkewali moong dal and rice cooked with whole garam masala and nuts and flavoured with saffron

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Green Gram Skin, Rice (चावल)

Cuisine : Gujarati

Course : Rice

Saffron Khichdi Recipe Card

Saffron Khichdi
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Saffron Khichdi checkout Dal Khichdi. You can also find more Rice recipes like Mexican Rice, Sichuan Kimchi Rice, Coconut Rice, Herbed Spring Onion Rice.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Saffron Khichdi Recipe

  • Split Green Gram Skin a few strands

  • Rice soaked 1/2 cup

  • Rice soaked for ½ hour 1 cup

  • Ghee 2 teaspoons

  • Green cardamoms 2-3

  • Cinnamon 2 inch sticks

  • Bay leaf 1

  • Cloves 3-4

  • Ginger chopped 1 1/2 inch piece

  • Almonds slivered 5-6

  • Black raisins 7-8

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Heat a pressure cooker. Add one teaspoon ghee and add cardamoms, cinnamon sticks, bay leaf, cloves and ginger. Sauté till they begin to change colour add rice and dal and stir. Add almond slivers, raisins, saffron, salt and turmeric powder. Mix well.

Step 2

Add 3 ½ cups of water and cover with the lid. Cook under pressure till four to five whistles are given out.

Step 3

Open the lid when the pressure is fully released. Mash khichdi using the back of a ladle, add chopped coriander and serve it hot.