Brown Rice Khichdi

Khichdi is a comfort that is cooked pan India. Almost every Indian state has their own version of this delicious rice preparation. And if that can be made more nutritious what more can a person ask for. Brown rice as we all aware by now is nutrient dense and a lot more beneficial for human consumption than white rice.

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Brown Rice Khichdi

Main ingredients Quick cooking brown Basmati rice, Slit skinless green gram (dhuli moong dal), Turmeric powder, Ghee, Cumin seeds, Garlic, Ginger, Asafoetida, Green chillies, Onions, Tomatoes, Red chilli powder, Fresh coriander leaves
Cuisine Indian
Course Rice
Prep time 25-30 minutes
Cook time 30-35 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 1¼ cups quick cooking brown Basmati rice
  • ½ cup soaked split skinless green gram (dhuli moong dal)
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 2 tablespoons ghee + to drizzle
  • 1½ teaspoons cumin seeds
  • 2 tablespoons chopped garlic
  • ½ tablespoon chopped ginger
  • ¼ teaspoon asafoetida (hing) 
  • 2 green chillies, chopped
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon red chilli powder
  • 2 tablespoons chopped fresh coriander leaves
  • Fresh coriander sprig for garnish
  • Roasted papads for serving
  • Raita for serving


  1. Take quick cooking brown Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 25-30 minutes. Drain.
  2. Transfer soaked rice into a pressure cooker. Drain split green gram and add to the cooker.
  3. Add salt, turmeric powder and 4½ cups water and mix well. Cover with the lid and cook on medium heat till 5-6 whistles are released. Open the lid once the pressure settles completely. Mix well.
  4. For the tempering, heat ghee in a kadai. Add cumin seeds and once they start to change colour, add garlic, ginger and asafetida, mix and sauté for 30 seconds.
  5. Add green chillies and mix well. Add onions, mix and sauté till onions turn translucent.
  6. Add tomatoes and salt and saute on medium heat for 3-4 minutes or till the tomatoes are pulpy.
  7. Add red chilli powder and mix. Add rice mixture and mix. Add ¾ cup water and mix. Cook for 2-3 minutes or till the mixture is heated thoroughly.
  8. Add coriander leaves and mix well. 
  9. Transfer into a serving bowl. Drizzle ghee, garnish with coriander sprig and serve hot with roasted papads and raita.