How to make Makai Ki Khichdi - Khichdi with a difference of corn in it.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Rajasthani

Course : Rice

Makai Ki Khichdi Recipe Card

Makai Ki Khichdi
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Makai Ki Khichdi Recipe

  • Rice 1 cup

  • Corn Kernels 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.