Paneer and Egg Khichdi
A rich and hearty Parsi rice dish that elevates the humble khichdi into a celebratory meal with the addition of crumbled paneer and beaten eggs. This historical recipe features rice and lentils cooked in a flavorful broth made from deeply caramelized onions, creating a signature golden-brown color and savory depth. The dish is finished by steaming beaten eggs directly into the hot rice mixture, resulting in a creamy, protein-packed comfort food perfect for family gatherings.
Ingredients
- 1 cup Aged Rice (Originally '1 Tipri'. Using 1 cup as modern equivalent for this ratio.)
- 1 cup Masoor Dal (Red Lentils) or Moong Dal (Originally '1 Tipri'.)
- 8 ounces Paneer (Firm Cottage Cheese) (Originally 'Rattal 0.5' (half pound). Crumbled.)
- 2 pounds Onions (Originally '1.25 Seer'. Divided use: 2/3 finely chopped, 1/3 sliced thin.)
- 1/2 cup Ghee (Quantity estimated for frying onions.)
- 2 teaspoons Salt (Originally '1.25 tola'.)
- 1 teaspoon Turmeric powder (Originally '1 heaping spoon'.)
- 8 whole Eggs
- 1 teaspoon Garam Masala (Originally '1 heaping spoon garam'.)
- 1 cup Fresh Coriander (Cilantro) (Originally '5 bunches leaves'.)
- 6 whole Green Chilies (Large/sweet variety recommended.)
- 10 whole Mint leaves
- 5 cups Water (Originally '1.25 Seer'. Adjust for desired consistency.)
- 1 teaspoon Caraway Seeds (Shahjira) (Optional. Originally '1/2 tola'.)
- 2 tablespoons Almonds (Optional. Peeled and sliced.)
- 2 tablespoons Raisins (Optional. Fried.)
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Instructions
- 1Peel all the onions. Finely chop about 2/3 of them (approx 1.3 lbs) into very small pieces. Slice the remaining 1/3 (approx 0.7 lbs) into thin, vermicelli-like strips. Pick and clean the rice and dal, then wash them gently.
- 2In a heavy-bottomed pot (traditionally tin-lined), heat the ghee. Add the sliced onions (the vermicelli-cut portion) and fry them until they turn red/golden brown.
- 3To achieve a rich red color for the khichdi: Remove about 3/4 of the fried onions from the pot and set aside. Continue frying the remaining 1/4 of the onions until they are very dark red (almost black). Immediately pour in the water (approx 5 cups) to stop the cooking. Remove the pot from the heat. Add the reserved fried onions, turmeric, and salt back into the water mixture. Cover the pot.
- 4Return the pot to the stove and bring the water to a boil. Once boiling, add the washed rice, dal, and the raw finely chopped onions. Add the green chilies, mint, and coriander at this stage (or with the spices). Cover and cook until the rice and dal are tender.
- 5When the rice and dal are cooked but a small amount of moisture remains, crumble the paneer and mix it gently into the khichdi. Reduce heat to very low (or place on embers/simmer plate).
- 6Break the eggs into a bowl and beat them thoroughly with a fork until thin. When the khichdi is nearly dry (just a trace of moisture left), pour the beaten eggs evenly over the top. Use the handle of a spoon to gently poke holes or mix slightly to let the egg penetrate. Cover tightly and steam on very low heat until the eggs are set and the khichdi is dry.
- 7The khichdi should be soft and slightly moist ('pichi'). If you prefer it drier, use less water initially. If using new rice, reduce water by about 1 cup. Optionally, garnish with fried almonds and raisins before serving.
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