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.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Green Gram Skin, Rice (चावल)

Cuisine : Gujarati

Course : Rice

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For more recipes related to Saffron Khichdi checkout Dal Khichdi. You can also find more Rice recipes like Spicy Lapsi Khichdi (Thulli) Chinese Tomato Egg Drop Rice Green Rice Romani Biryani

Saffron Khichdi

Saffron Khichdi Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.