Recipes > Dal Kichadi
Dal Kichadi
Dal Kichadi is a fragrant, mildly spiced ghee rice dish made with Nei kichadi rice, whole spices, onions, and generous ghee. Unlike dal kichadi, this version is fluffy, aromatic, and rich – similar to wedding-style ghee rice but lighter and comforting. Perfect for special lunches or pairing with kurma and gravies.
| Ingredients | Quantity |
|---|---|
| Premium Akshaya Gold rice (rinsed & soaked 20 mins) | 2 cups |
| Water | 3½-4 cups |
| Ghee | 3 tablespoons |
| Cooking oil (optional) | 1 tablespoon |
| Bay leaf | 1 no |
| Cinnamon stick | 1-inch |
| Cloves | 3-4 nos |
| Green cardamom | 3 nos |
| Star anise | 1 no |
| Onion (thinly sliced) | 2 nos |
| Green chillies (slit) | 2 nos |
| Ginger-garlic paste | 1 teaspoon |
| Cashew nuts | 10-12 nos |
| Salt To taste | -- |
| Fresh coriander leaves | 2 tablespoons |
Easy Dal kichadi Recipe Instructions
1. Soak the Rice
Rinse Premium Akshaya Gold rice thoroughly and soak for 20 minutes. Drain and keep aside.
2. Fry Cashews
Heat 1 tablespoon ghee in a heavy-bottom pan. Fry cashews until golden and remove.
3. Temper the Whole Spices
Add remaining ghee (and oil if using). Add bay leaf, cinnamon, cloves, cardamom, and star anise. Sauté until aromatic.
4. Sauté Onions
Add sliced onions and green chillies. Cook until onions turn soft and lightly golden. Add ginger-garlic paste and sauté until raw smell disappears.
5. Add Rice
Add drained rice and gently sauté for 2–3 minutes so grains are coated in ghee and spices.
6. Cook the Rice
Pour hot water and salt. Bring to a boil, then cover and cook on low flame until rice is fluffy and cooked.
7. Final Touch
Rest for 5 minutes. Fluff gently. Garnish with fried cashews and fresh coriander leaves.
Serve hot with vegetable kurma, chicken gravy, or simple raita.
| Ingredients | Quantity |
|---|---|
| Premium Akshaya Gold rice (rinsed & soaked 20 mins) | 2 cups |
| Water | 3½-4 cups |
| Ghee | 3 tablespoons |
| Cooking oil (optional) | 1 tablespoon |
| Bay leaf | 1 no |
| Cinnamon stick | 1-inch |
| Cloves | 3-4 nos |
| Green cardamom | 3 nos |
| Star anise | 1 no |
| Onion (thinly sliced) | 2 nos |
| Green chillies (slit) | 2 nos |
| Ginger-garlic paste | 1 teaspoon |
| Cashew nuts | 10-12 nos |
| Salt To taste | -- |
| Fresh coriander leaves | 2 tablespoons |
Easy Dal kichadi Recipe Instructions
1. Soak the Rice
Rinse Premium Akshaya Gold rice thoroughly and soak for 20 minutes. Drain and keep aside.
2. Fry Cashews
Heat 1 tablespoon ghee in a heavy-bottom pan. Fry cashews until golden and remove.
3. Temper the Whole Spices
Add remaining ghee (and oil if using). Add bay leaf, cinnamon, cloves, cardamom, and star anise. Sauté until aromatic.
4. Sauté Onions
Add sliced onions and green chillies. Cook until onions turn soft and lightly golden. Add ginger-garlic paste and sauté until raw smell disappears.
5. Add Rice
Add drained rice and gently sauté for 2–3 minutes so grains are coated in ghee and spices.
6. Cook the Rice
Pour hot water and salt. Bring to a boil, then cover and cook on low flame until rice is fluffy and cooked.
7. Final Touch
Rest for 5 minutes. Fluff gently. Garnish with fried cashews and fresh coriander leaves.
Serve hot with vegetable kurma, chicken gravy, or simple raita.
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