Dal-less Khichdi (Savory Coconut Rice Pulao)

Dal-less Khichdi (Savory Coconut Rice Pulao)

This unique Parsi dish, historically known as "Dal-less Khichdi," is actually a luxurious coconut rice pulao that defies the traditional definition of khichdi. Fragrant basmati rice is cooked in rich coconut milk with deeply caramelized onions, whole cardamom, and cloves, creating a golden, aromatic masterpiece. The result is a savory, buttery dish with a subtle sweetness that stands beautifully on its own or paired with a simple curry.

Ingredients

  • 2 cups Basmati rice (Originally '1 Sher' (approx 1 lb). Use high quality long-grain rice.)
  • 4 large Onions (Originally '2 Sher' (approx 2 lbs). Parsi recipes typically use a generous amount of onions.)
  • 1/2 cup Ghee (Originally '1/4 Sher' (approx 4 oz).)
  • 1 1/2 teaspoons Salt (Or to taste.)
  • 15 whole Green cardamom pods
  • 15 whole Cloves
  • 1 teaspoon Turmeric powder (Heaping teaspoon.)
  • 3 1/2 cups Coconut milk (Originally extracted from 2 coconuts (approx 1.5 to 2 Sher). Use canned full-fat coconut milk or fresh.)
  • 1/4 cup Sugar (Optional. Originally 'navtank' (approx 2 oz). Adds a traditional sweet touch.)

Instructions

  1. 1Wash the rice gently and drain well. Peel the onions; chop half of them into chunks and slice the other half very finely (like vermicelli).
  2. 2In a heavy-bottomed pot, heat the ghee over medium heat. Add the onions (both the chunks and fine slices) and fry until they turn a deep, rich red color (golden brown).
  3. 3Add the washed rice to the pot with the fried onions. Add the salt, turmeric powder, cardamom pods, and cloves. Stir gently to mix and sauté (roast) the rice in the ghee for a few minutes until fragrant.
  4. 4Pour in the coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer. If you prefer a sweeter dish, stir in the sugar at this stage.
  5. 5Once the liquid has been mostly absorbed and the rice is tender, gently fluff the rice with the handle of a spoon. Cover tightly and place on very low heat (or a heat diffuser) to steam (dum) for about 15 minutes until the rice is perfectly dry and fluffy. Serve hot.
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