Kadhi Chawal in 15-MINUTES

Ingredients

• 1/2 cup Short‑Grain Rice (Rinsed 2‑3 times until water runs clear; can substitute basmati rice)
• 1 cup Plain Curd (Unsweetened yogurt, at room temperature)
• 1/4 cup Gram Flour (Also called besan, roasted if possible)
• to taste Salt (Regular table salt)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Kashmiri Red Chilli Powder (Mild, gives bright red colour)
• 4 cups Water (Room temperature)
• 1 inch Ginger (Peeled and coarsely crushed)
• 2 Green Chilies (Medium size, slit)
• 1 tbsp Coriander Seeds (Whole, coarsely crushed)
• 1 tbsp Ghee (Clarified butter)
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 pinch Fenugreek Seeds
• 1/4 tsp Asafoetida
• 3-4 Black Peppercorns (Whole)
• 2 Dry Red Chilies
• 10-12 Curry Leaves
• 2 medium Potatoes (Diced into 1‑cm cubes)
• 1 tsp Jaggery (Grated; optional for subtle sweetness)
• 2 tbsp Fresh Coriander Leaves (Finely chopped for garnish)

Instructions

1. Wash the Rice

   Rinse 1/2 cup short‑grain rice in a large bowl 2‑3 times, changing the water each time until it runs clear.

   Time: PT5M

2. Prepare the Kadhi Base

   In a mixing bowl combine 1 cup curd, 1/4 cup gram flour, salt, 1/2 tsp turmeric, and 1/2 tsp Kashmiri red chilli powder. Add 2 cups water gradually while whisking to avoid lumps. Once smooth, add the remaining 2 cups water, whisk again, and sieve if any lumps remain.

   Time: PT10M

3. Coarsely Grind Aromatics

   Using a grinder or mortar‑pestle, coarsely crush 1 inch ginger, 2 green chilies, and 1 tbsp whole coriander seeds together.

   Time: PT5M

4. Temper Spices in Ghee

   Place the pressure cooker on medium flame. Add 1 tbsp ghee and let it melt. Add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, a pinch of fenugreek seeds, 1/4 tsp asafoetida, 3‑4 whole black peppercorns, 2 dry red chilies, 10‑12 curry leaves, and the coarsely crushed ginger‑chili‑coriander mixture. Stir lightly until the seeds crackle.

   Time: PT3M

   Temperature: medium flame

5. Add Potatoes

   Add the diced potatoes to the tempered spices and stir for about 2 minutes so they coat with the aromatics.

   Time: PT2M

   Temperature: medium flame

6. Introduce Kadhi Mixture

   Lower the flame slightly, pour the prepared curd‑gram‑flour mixture into the cooker, stirring continuously. Let it simmer for 1 minute.

   Time: PT2M

   Temperature: medium flame

7. Add Rice and Jaggery

   Add the washed rice directly into the pot, followed by 1 tsp grated jaggery. Stir gently to distribute evenly.

   Time: PT1M

   Temperature: medium flame

8. Pressure Cook

   Secure the pressure cooker lid. On medium flame, cook until the first whistle, then lower the flame and continue cooking for 6‑7 minutes (approximately 2 more whistles).

   Time: PT8M

   Temperature: medium flame

9. Natural Depressurize

   Turn off the heat and allow the cooker to depressurize naturally for about 5 minutes before opening the lid.

   Time: PT5M

10. Finish and Serve

    Open the cooker, check that potatoes are tender and rice is cooked. Adjust salt if needed, stir in 2 tbsp fresh chopped coriander, and serve hot with papad and pickle.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

12g

Carbohydrates

80g

Fat

20g

Fiber

5g