How to make Saffron Khichdi -
Chilkewali moong dal and rice cooked with whole garam masala and nuts and flavoured with saffron.Saffron khichdi is a simple gruel of a lentil and rice which can be made by cooking rice, lentils in a saffron soaked water. The delectable saffron or kesar khichdi is appealing in looks and tastes delicious with crushed nuts and almond flakes as garnishing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Green Gram Skin, Rice (चावल)
Cuisine : Gujarati
Course : Rice
For more recipes related to Saffron Khichdi checkout Dal Khichdi. You can also find more Rice recipes like Corn And Pumpkin Pulao Char Dal Ni Khichdi Udupi Prawn Pulao Brinjal Pulao
Saffron Khichdi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Saffron Khichdi Recipe
Split Green Gram Skin a few strands
Rice soaked 1/2 cup
Rice soaked for ½ hour 1 cup
Ghee 2 teaspoons
Green cardamoms 2-3
Cinnamon 2 inch sticks
Bay leaf 1
Cloves 3-4
Ginger chopped 1 1/2 inch piece
Almonds slivered 5-6
Black raisins 7-8
Salt to taste
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat a pressure cooker. Add one teaspoon ghee and add cardamoms, cinnamon sticks, bay leaf, cloves and ginger. Sauté till they begin to change colour add rice and dal and stir. Add almond slivers, raisins, saffron, salt and turmeric powder. Mix well.
Step 2
Add 3 ½ cups of water and cover with the lid. Cook under pressure till four to five whistles are given out.
Step 3
Open the lid when the pressure is fully released. Mash khichdi using the back of a ladle, add chopped coriander and serve it hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
