Makai Ki Khichdi Recipe - Khichdi with a difference of corn in it.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn kernels ( मकई के दाने ) , Rice ( चावल )

Cuisine : Rajasthani

Course : Rice

Makai Ki Khichdi

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Makai Ki Khichdi checkout Corn And Spinach Rice , Corn And Pumpkin Pulao . You can also find more Rice recipes like Burnt Ginger Rice, Makkai Palak Chauli Brown Pulao, Palakwale Chawal, Tomato And Basil Pulao. Or try out these recipes from Rajasthani Cuisine like Aamras Ka Gosht, Chana Jaisalmer, Aam Launji, Mawa Burfi.

Makai Ki Khichdi Recipe Card

Makai Ki Khichdi
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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy

Ingredients for Makai Ki Khichdi

  • Corn kernels 1 cup

  • Rice soaked 1 1/2 cups

  • Lemon juice 2 tablespoons

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Ginger finely chopped 2 one-inch pieces

  • Green chillies chopped 4-5

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2

Method

Step 1

Boil the corn in two cups of water with lemon juice till tender. Drain and keep aside. Heat ghee in a degchi. Add cumin seeds. Once they start to change colour, add asafoetida and ginger, green chillies and turmeric powder.

Step 2

Mix well and cook for two and three minutes. Add cooked corn and three and a half cups of water and bring to a boil. Add rice and salt, mix and cook on low heat till the rice is cooked and the khichdi is of the right consistency.

Step 3

Garnish with fresh coriander and serve hot with yogurt, papad and pickle of your choice.

How to make Makai Ki Khichdi

Step 1

Boil the corn in two cups of water with lemon juice till tender. Drain and keep aside. Heat ghee in a degchi. Add cumin seeds. Once they start to change colour, add asafoetida and ginger, green chillies and turmeric powder.

Step 2

Mix well and cook for two and three minutes. Add cooked corn and three and a half cups of water and bring to a boil. Add rice and salt, mix and cook on low heat till the rice is cooked and the khichdi is of the right consistency.

Step 3

Garnish with fresh coriander and serve hot with yogurt, papad and pickle of your choice.

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