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Articles: Recipes | Khichidi Hyderabadi
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| Ingredients: | | | | | Basmati Rice | : | 4 cups | | | Red Gram | : | 1 cups | | | Ginger Garlic Paste | : | 3 tsp | | | Green Chillies | : | 6-8 (slit length wise) | | | Coriander Leaves | : | 3 tbsp (chopped) | | | Cloves | : | 4 | | | Cardamoms | : | 4 | | | Cinnamon | : | 4 | | | Shah-Jeera | : | 1 tsp | | | Onions | : | 2 big chopped | | | Turmeric Powder | : | ½ tsp | | | Salt | : | to taste | | | Oil | : | 5 tbsp | | |
| | Preparation: | | | | Wash and soak gram in lukewarm water for one hour. Heat oil in a thick-bottomed pan. Add cloves, cardamoms, jeera and cinnamon sticks. When they begin to splutter, add onions, green chillies and fry till they become translucent. | | | | Add ginger garlic paste and turmeric. Add washed rice and gram to the mixture and mix gently. Pour in four cups of water and cook till comes to boil. Cover and cook on simmer flame. | | | | When it is completely cooked garnish with coriander leaves and serve hot! | | |
| Variation: Use split and dehusked green gram or Bengal gram instead of red gram. |
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