Hyderabadi Khichdi is mostly served at breakfast as a full meal with Hyderabadi Kheema and Khatta or tomato chutney, pickles, papad and pure ghee.
For 5 to 6 servings. Rice – 8 Cups Red Lentils – 1 ½ Cup Cooking Oil – 3 Tablespoons Chopped Onion – 1 Caraway Seeds (Shahzeera) – ½ Teaspoon Cinnamon – 2 Small Sticks Cloves – 2 Ginger Garlic Paste – ½ Teaspoon Turmeric Powder – 1 Teaspoon Salt – 3 Teaspoons Chopped Coriander – ½ Bunch Whole Green Chillies – 4-5 Mint Leaves – ½ Bunch Procedure: 1.In a cooking saucepan, add cooking oil. 2.Add chopped onion. Stir and add caraway seeds or shahzeera, add cinnamon and cloves. 3.Add ginger garlic paste, turmeric powder, salt, and 5 big glasses of water(2.5 litres). 4.Add chopped coriander, whole green chillies and close the lid. 5.When water comes to boil, add the mixture of rice and red lentils that is washed thoroughly and close the lid. 6.Keep stirring in between. Let it cook on high flame till the water gets dry and then simmer for 5 minutes. Hyderabadi Khichri is ready.