November 15, 2005

Shahi Khichri or Khichdi

Khichri is an Indian dish made from rice, lentils, onion, tomato, and spices. Shahi means 'fit for a royal table'. Shahi khichri, named after Shahjehan - the ruler of the Mughal Empire in India from 1628 until 1658, is a popular dish known to be originally prepared with more than 100 ingredients. Here is how we make Shahi Khichri at My Dhaba.

Bringing the ingredients together...


Shahi Kichri (or Kichdi) recipe
Serves - 4; preparation time - 20 minutes

Ingredients:
Basmati rice – 1 cup
Lenthil of your choice – 1 cup (toor dal, split moong dal, or masoor dal)
Green peas – 1 cup
Oil – 2 tablespoon
Ghee – 1 tablespoon + 1 teaspoon to be added with rice
Cummin seeds – 1/2 teaspoon (whole)
Bay leaf – 3
Cardamom pods – 3 (whole)
Cinnamon stick – 1 inch size, broken into 2 pieces
Dry red chillies – 2, broken into halves
Fennel seeds – ½ teaspoon (whole)
Ginger – 1 inch size, finely chopped and crushed
Garlic – 3 pods, finely chopped and crushed
Green chillies – 3, medium size, medium hot, sliced into half, length-wise
Onion – 1 large, finely chopped
Tomato – 1 large, finely chopped
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Black pepper powder – ½ teaspoon
Saffron – a pinch, added to the warm milk
Milk – ½ cup
Salt – 1 teaspoon or adjusted to taste
Sugar – 1 teaspoon
Mint leaves – very finely chopped for garnishing
Coriander leaves – very finely chopped for garnishing
Water – 4 cups

Method: Wash rice and lentil together and keep aside in a colander to drain out all water. Heat a pressure cooker and pour in the oil and ghee. When the ghee becomes smoking hot, add the cummin seeds and bay leaf and saute till light brown followed by cinnamon sticks, cardomom pods, dry red chillies, onions, green chillies, ginger, garlic, and fennel seeds. Saute all till the onions turn limp and light brown here and there. Add in the tomatoes, red chilli powder, and black pepper powder. Saute for 3-4 minutes over moderate heat taking care not to let the spices stick to the bottom of cooker. Add green peas and saute for 3-4 minutes. Now add rice, salt, and sugar. Saute for 5 minutes stirring continually till the rice is light brown. Then add the water, milk, ghee, and garam masala, pressure-cook it, and stop the heat source soon after the first whistle. Keep it under dum in the pressure cooker for 3 minutes and release the pressure. Garnish it with finely chopped mint and coriander leaves and serve it hot with any of your favorite side dish. Mint chutney, onion chutney, tomato chutney or cucumber chutney are digestive adjuncts which are good to have with Shahi khichri. A little fresh lime juice, squeezed on to a serving of Shahi khichri is refereshing and has a digestive effect. Enjoy Shahi Khichri!

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22 Comments:

Anonymous paz said...

I like this recipe. I don't have a pressure cooker. Can I make this recipe without a pressure cooker?

Paz

11/16/2005  
Blogger sari said...

This one looks really goood!! The one my friend made was sooo watery.. I like it dry and moist like that~ May I ask what is somp?

11/16/2005  
Blogger vkn said...

Paz - yes, you can make this by cooking the rice by absorption method. What is your usual cooking method for rice?

11/16/2005  
Blogger vkn said...

Sari - 1 measure of rice+lentil needs 2 measures of water for the rice to boil sufficiently without draining off the water in which it has boiled. Please let me know how it turned out this way.

Somp or Saunf or Sombu is whole fennel seeds, I edited it now :-)

11/16/2005  
Blogger sari said...

Oh I see cool. Ive a question. I usually cook my rice using a rice cooker, but I have noticed while this is a modern way to cook rice the fastest way, all my indian friends and their families still cook rice on the stove. They showed me once.. They kinda boiled the rice until its almost cooked, drain off the water then microwave it again. What is the best way to cook basmati rice?
Yup, I will definitely get back to you on this. Im loving da recipe! Heehee

11/16/2005  
Blogger vkn said...

Sari - excellent question. I would like to give you an elaborate reply for this; will write about this during this week as a separate post on two different traditional rice cooking methods that we have.

11/16/2005  
Blogger sari said...

Cool!! Thanx a lot VK!! =)

11/16/2005  
Anonymous paz said...

Hi again,

Thanks for the answer.

My usual cooking method for rice? Well, I use a regular pot, and for example if I cook 1 cup of rice, I use 2 cups of water (or a little more... like 2 1/3 Cup water); I add a little olive oil or a pat of butter and sometimes salt; I cover the pot but half way during the cooking process, I remove the cover... something like that... My sister cooks her rice a completely different way. LOL! And that's another story.

Normally, we use rice like the long grain Carolina rice but recently some one gave us a huge bag of jasmine rice, which lasted a couple of months. We just finished the bag. It was very good and I especially love the smell... So that's my rice story. ;-)

BTW, I'm glad that Sari asked what somp is. I wanted to ask but figured that one question was enough. ;-)

Paz

11/16/2005  
Blogger Peter Zwart said...

This is what my mother in law frequently makes.
She however does not add
sugar.

I am about to post my Goat dish on my blog, phzwart.blogspot.com
It is one of my favorite dishes.

Cheers,

Peter

11/16/2005  
Blogger shammi said...

Aaah...what fab pics, what a YUMMY recipe! I love one-dish meals like this!

11/16/2005  
Blogger vkn said...

Paz - thanks for the rice cooking details. We do it in a similar manner, a slightly different approach. I will post about it soon.

11/16/2005  
Blogger vkn said...

Peter - I have just now visited your blog, wow Shakthi is cute and adorable. What is her age? :-) Stil waiting to read about your favorite mutton dish or is that the one named goat thokku.

11/16/2005  
Blogger vkn said...

Shammi - Thanks Shammi. Glad to know that you liked it.

11/16/2005  
Blogger Atabela said...

I e-mailed you the chicken stock method(s), but wasn't sure if you had gotten it. So, just in case...here it is. (Didn't want you to think I was just ignoring you)

Hey there!

My chicken stock is pretty simple, I have a variety of methods that I'll share with you. Ingredients are the only thing that changes, cooking is all the same. I love garlic, so I add a lot.

Plain, so it can be used in Asian and American soups and just seasoned when necessary:

1 whole chicken (best) or just the bones. If you can get a bulk of chicken necks, that is good, too.
1 bay leaf
couple tablespoons of salt
enough water to cover by a few inches.

Place all ingredients in a large stock pot, cover with COLD water (very important). Put on high heat and then lower to medium and allow to simmer for 4-5 hours. Do not allow to come to a rolling boil, just gently simmering is best. If any foam rises to the top, skim it off. When done, strain through a mesh style strainer. Place in the fridge and the following day, remove all the fat that has risen to the top.

Variations:

Chinese Stock:

Add medallions of ginger, skin on, from a 3" piece
if you take pork, can also add pork ribs and bones and duck, too.
salt
1 TB white peppercorns
handful of dried whole red chilies (optional and to taste)
enough water to cover by a few inches

Place all ingredients in a large stock pot, cover with COLD water (very important). Put on high heat and then lower to medium and allow to simmer for 4-5 hours. Do not allow to come to a rolling boil, just gently simmering is best. If any foam rises to the top, skim it off. When done, strain through a mesh style strainer. Place in the fridge and the following day, remove all the fat that has risen to the top.

American/French style:

2 whole onions, quartered
3 pieces of celery stock, cut into thirds
3 carrots
1/2 head of garlic
sprig of thyme, tied together
1 TB black peppercorns
bay leaf
enough water to cover by a few inches

Place all ingredients in a large stock pot, cover with COLD water (very important). Put on high heat and then lower to medium and allow to simmer for 4-5 hours. Do not allow to come to a rolling boil, just gently simmering is best. If any foam rises to the top, skim it off. When done, strain through a mesh style strainer. Place in the fridge and the following day, remove all the fat that has risen to the top.

11/17/2005  
Blogger vkn said...

Wow Jenn. Thanks a ton for these exotic concoctions. I havent received your mail, but here it is. Brillian recipes Jenn!

11/17/2005  
Anonymous raji said...

u need to add garam masala twice?? 1/2tsp on first part n 1/2tsp on second part??
but this khicdi is cool...mine was smwt diff :)

11/17/2005  
Blogger vkn said...

Oh no! it was a typo error Raji. Only the latter one is needed, that is we add garam masala at the end. I have edited it now. Thanks for notifying and correcting it.

Hope you wouldnt mind sharing your method of making Shahi khichdi to us.

11/17/2005  
Blogger Baskaran said...

We have notced that the rice gets shrivelled after frying and the grains are not as long in grains as shown in the picture of yours.Your suggestions please!!
Baskaran

3/01/2006  
Anonymous Ananya said...

Thank you for sharing this wonderful recipe. My husband just loves Shahi kichdi. This has become one of our favourites.

8/05/2006  
Anonymous Jai said...

I am indebted to whosoever invented this variation of khichdi. This is simply it!

12/31/2006  
Anonymous megha said...

Yummy dish...... actually i heard rice kichidi but really its different.. For more intteresting dishes like this join this website www.Blrmoms.com which is conducting mother's day contest in the below website http://www.blrmoms.com/home/moms_thro_email_links?id=contest_smo

4/26/2010  
Anonymous anju said...

i doubt that a khicdi is generally a non garliky and non oniony affair...what you have made looks more like a mix veg pulao....a khicdi is generally made from a generous dollop of ghee, heeng and just a pinch of fried jeera powder n black pepper powder ovver roasted rice and dal mixture...yes for the shahi part you just add some fried potatoes on the top...

5/07/2012  

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