RCI-VG.004.1517.001
Walni Khichadi
Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad. Contributed by Indiancuisineandculture Y-Group ...
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- 500 g
- wal150 g
- 1 unit
- 3 g
Method
1
Rinse the rice thoroughly under cold running water 2-3 times until the water runs clear, then soak it in water for 20-30 minutes.
30 minutes
2
Drain the soaked rice and transfer it to a medium-sized pot or pressure cooker. Add approximately twice the volume of fresh water to the rice.
2 minutes
3
Add haldi (turmeric powder) and salt to taste to the pot, stirring gently to combine the seasoning evenly with the rice and water.
1 minutes
4
Place the pot on the stove over medium-high heat and bring the mixture to a full boil, stirring occasionally to prevent sticking.
5 minutes
5
Once boiling, reduce the heat to low, cover the pot with a lid, and allow the rice to cook gently until all the water is absorbed and the grains are tender.
15 minutes
6
If using a pressure cooker, seal the lid and cook on medium heat for 2-3 whistles, then remove from heat and allow the pressure to release naturally.
10 minutes
7
Once cooked, gently fluff the khichadi with a fork or spoon, checking that the texture is soft and the turmeric has evenly colored the rice golden.
2 minutes
8
Serve the Walni Khichadi hot, accompanied by yogurt, pickle, or a drizzle of ghee if desired.