Saffron Khichdi (Kesarye Khichdi)
This luxurious Saffron Khichdi transforms humble rice and lentils into a regal dish infused with aromatic spices and rich coconut milk. Golden-fried onions, toasted almonds, and plump raisins add layers of texture and sweetness to the savory base, while saffron imparts a brilliant hue and delicate floral notes. Traditionally slow-cooked to perfection, this Parsi-style comfort food pairs beautifully with spicy curries or can be enjoyed on its own with pickles and papad.
Ingredients
- 2 cups Old Rice (Basmati) (Originally '1 Sher'. Old rice is preferred for better grain separation.)
- 1 cup Tuvar Dal (Split Pigeon Peas) (Originally '1 Tipri'.)
- 1 cup Thick Coconut Milk (Extracted from 1 fresh coconut.)
- 1/2 teaspoon Saffron strands (Originally '5 val' (approx 2g). Adjusted for modern taste.)
- 3/4 cup Ghee (Originally '1 Sher' (approx 1 lb). Reduced for modern preference, though the recipe notes allow reducing quantity.)
- 2 cups Red Onions (Finely sliced. Originally '1 Sher'.)
- 1/2 cup Almonds (Blanched, peeled, and slivered. Originally '1/4 Sher'.)
- 1/2 cup Raisins (Originally '1/4 Sher'.)
- 1/2 cup Green Onions (Chopped. Originally '5 tolas'.)
- 3 whole Green Chilies (Finely chopped. Originally '5 tolas'.)
- 1 tablespoon Fresh Ginger (Julienned or grated. Originally '1 tola'.)
- 1 1/2 teaspoons Salt (Originally '1.5 tolas'.)
- 1 tablespoon Whole Spices (Cardamom, Cloves, Cinnamon) (Mixed whole spices. Originally '1 tola'.)
- 1 teaspoon Caraway Seeds (Shah-jeeru) (Originally '1.25 tolas'.)
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Instructions
- 1Wash the rice and tuvar dal thoroughly. Cook them separately in boiling water until they are half-cooked (parboiled). Drain the water completely and set aside.
- 2Lightly roast the saffron strands, crush them into a fine powder (using a mortar and pestle if available), and mix into the thick coconut milk.
- 3In a heavy-bottomed pot, heat the ghee. Fry the almonds and raisins separately until golden and plump; remove and set aside. In the same ghee, fry the sliced dry onions until they turn reddish-brown and crispy.
- 4To the pot with the fried onions and remaining ghee, add the parboiled rice, dal, fried almonds, raisins, green onions, green chilies, ginger, salt, whole spices (cinnamon, cloves, cardamom), and caraway seeds. Mix gently. Pour the saffron-infused coconut milk over the mixture. Cover the pot tightly.
- 5Place the pot on very low heat. Cook for about 15 minutes. Open the lid and gently stir with the handle of a spoon to ensure it doesn't stick to the bottom. If the mixture seems too dry, sprinkle a small amount of water. Cover again and cook on low heat until the moisture evaporates and the rice is fully tender (approx 10-15 more minutes). Serve hot.
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