Shahjahani Khichdi Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice and lentils for 30 minutes.
• STEP 2.Heat ghee in a pressure cooker and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add the soaked rice and lentils, along with water, salt, and turmeric powder.
• STEP 5.Pressure cook for 2-3 whistles or until the rice and lentils are cooked and fluffy.
• STEP 6.In a separate pan, heat ghee and fry cashews, raisins, and sliced onions until golden brown.
• STEP 7.Garnish the cooked khichdi with the fried onions, cashews, and raisins.
• STEP 8.Serve hot with raita or any side dish of your choice.

Cooking Tips

• Soaking the rice and lentils helps in faster cooking and ensures even texture.
• Adjust the quantity of water according to your desired consistency of the khichdi.
• You can add vegetables like carrots, peas, or potatoes to make it more nutritious and flavorful.

Storage and Serving

• Shahjahani Khichdi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a microwave or on the stovetop, adding a little water to maintain its moisture.