Vegetable Khichdi – Maharashtrian Style

Step 1: Heat Ghee and Add Whole Spices

Heat 2 tablespoons of ghee in a pan. Once hot, add cinnamon stick, black pepper corns, cloves, star anise, green cardamom, and black cardamom. Sauté for a few seconds until fragrant.

Step 2: Add Aromatics

Add peeled garlic, mint leaves, curry leaves, and finely chopped green chili to the pan. Sauté for 1-2 minutes until the garlic is lightly golden.

Step 3: Grate Ginger

Grate fresh ginger directly into the pan. Mix well and continue to sauté for another minute.

Step 4: Sauté Onion

Add finely chopped onion to the pan. Sauté until it turns light golden, which should take about 2-3 minutes.

Step 5: Add Tomato and Salt

Add finely chopped tomato and sauté until it softens and the ghee starts to separate from the mixture, about 2-3 minutes. Then, add salt to taste and mix well.

Step 6: Add Vegetables

Add green peas, shredded cabbage, and diced potato to the pan. Mix all the vegetables thoroughly with the spices and sauté for 2-3 minutes.

Step 7: Add Washed Rice

Add washed rice to the pan. Mix gently to combine the rice with the vegetables and spices. Continue to sauté for 1-2 minutes.

Step 8: Add Bay Leaf and Biryani Masala

Add bay leaves and biryani masala. Mix well to ensure all ingredients are evenly coated and fragrant.

Step 9: Add Hot Water and Coriander

Pour hot water as needed (approximately 2 cups for 1 cup of rice). Ensure the water level is slightly above the rice and vegetables. Sprinkle finely chopped coriander over the mixture.

Step 10: Cover and Cook

Cover the pan with a lid and cook on low flame until the rice is tender and all the water is absorbed, which typically takes about 10-15 minutes. If using a pressure cooker, cook for 2 whistles.

Step 11: Serve Hot

Once cooked, remove the lid, fluff the khichdi gently with a spoon, and serve hot with your favorite accompaniments.

• Always use hot water when cooking rice to prevent stickiness and ensure the rice cooks evenly and becomes fluffy.

• Do not overcook the vegetables; keep them slightly crunchy to retain their texture and nutrients.

• Adjust the amount of green chilies and biryani masala according to your spice preference.

• You can add other vegetables like carrots, green beans, or cauliflower florets.

• For a richer flavor, you can add a pinch of saffron soaked in warm milk.

• Replace ghee with cooking oil for a vegan option.