HYDERABADI KICHIDI

The very mention of kichidi,conjures up image of bright-yellow hued rice with a humble seasoning. There are a few variants of this comfort food. Other day, I steamed excess amount of whole moong dal. Hence, I reserved a cup of steamed lentil, after preparing moong dal masala gravy. I skimmed through my recipe repertoire and discovered a delicious kichdi recipe- Hyderabadi Kichidi.Unlike the North Indian Kichdi,this has a nice fluffy consistency.

The original recipe calls for masoor dal and basmati rice. Some even prepare it with split yellow lentils/ split moong dal. Hence,I bartered it with seeraga samba- aromatic short grained rice and the lentil I had steamed. Thus,this is my take on the 'Hyderabadi Kichidi' 

 

 

INGREDIENTS

 

SEERAGA SAMBA RICE- 1 CUP

 

STEAMED WHOLE MOONG DAL- 1/2 CUP  

 

WATER- 2 CUPS

OIL- 1 TBSP

GHEE- 4 TSP

TURMERIC POWDER-1/2 TSP

SALT TO TASTE

ONIONS- 2 NOS

GREEN CHILLIES- 3 NOS

GINGER GARLIC PASTE- 1 TSP

CARDAMOM- 2

STAR ANISE- 1

BAY LEAF-1

CINNAMON- 2

CLOVES- 4

 

CUMIN SEEDS/ SAHI JEERA- 1 TSP

 

MINT LEAVES- A FEW

 

CORIANDER  LEAVES

 

 

PROCEDURE

 

Wash and soak the rice for thirty minutes. 

 

Heat the pressure cooker,and add oil,ghee and all the whole masala ingredients.

 

Over this,add chopped onions,salt and fry till the onions turn translucent. Add mint leaves,chopped coriander leavea,slit green chillies,ginger garlic paste,turmeric powder and fry till the raw smell of the paste goes off.

 

Now transfer the soaked rice over this and add two cups of water and steam for one whistle.

 

Allow the steam to subside and open the lid and add the steamed whole moong dal and gently mix it.

 

Now close the lid of the cooker and cook for two whistles and switch.

 

If you are using raw lentil,then you can it along with the rice. Since,I had the steamed ones,I added it after a while.