Kathiyawadi Khichdi / Masala Rice

This recipe is from the famous chain , serving Rajasthani and Gujarati thali s - RAJDHANI

Serves : 4



Rice: 1 cup
Green onion : 3 medium sized - finely chopped
Garlic : 2 - finely chopped
Beans : 1/2 cup, chopped
Green peas : 1/2 cup
Brinjal : 1 medium sized - diced
Curry leaves : 8 - 10
Green Chilli : 3 chopped
Red chilli : 2 table spoon
Asafoetida (Hing) : a pinch
Salt : to taste
Garam masala : 1/2 teaspoon
Turmeric powder : 1/2 teaspoon
Mustard seeds : 1 teaspoon
Jeera : 1 teaspoon
Oil : 3 tablespoon
Ghee : 2 tablespoon



Wash and soak the rice for half an hour , drain and set aside
In a pan heat some oil and ghee , add cumin and mustard
Once the seeds cracke / splutter add onions and cook until light brown
Now add garlic and green chillies , fry for a minute
Add the dry masala powders( red chilli powder, turmeric powder and garam masala powder)
Fry for a while and add the drained rice
Add beans, green peas and brinjal to it
Pour in warm water till it is about two inches above the level of the rice. If the water dries up, more warm water may be added
Add salt and hing. When the water starts bubbling, lower the heat and simmer till rice is cooked.
Garnish with coriander leaves
Serve hot with dahi / curd


Note: The original recipe called in for 1/2 cup tomatoes, which I have omitted , if you wish to, add it along with the other vegetables