Red onion khichdi

From Cookipedia

Red onion khichdi
Red onion khichdi
Servings:2 to 4 servings
Calories per serving:514
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

Khichdi is a kind of Indian risotto, but made with basmati rice. In India, it is usually made with half rice and half lentils.


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  1. Heat the oil and half of the butter in a largish saucepan over a medium heat.
  2. Add the cumin seeds and when they begin to spit, add the garlic, chilli and onion and cook for 2 minutes.
  3. Add the turmeric and rica and sauté for a further 2 minutes.
  4. Pour in the stock, bring to the boil, reduce the heat and simmer, uncovered, until the liquid has been absorbed by the rice.
  5. Add the yogurt and salt and cook for a few minutes longer.
  6. Sir in the remaining butter and the coriander.

Serving suggestions

It can be eaten as a snack with Indian bread or served as an accompaniment to a main course.


This is just a basic recipe. Feel free to add cooked vegetables of your choice.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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