Birdyanchi Khichdi.

Birdyanchi Khichdi.

Preparation Time 15 Minutes

Cooking Time 25 Minutes

Total Time 45 Minutes

Serve 6

Type of Recipe: Rice

Name of Author: Asmi Kadam.


  • 2 Cup Kolam Rice or Aambemohar Rice.
  • 1 Bowl Sprouted and Peeled Lima Beans (Vaal)
  • 1 Bowl Coconut Milk
  • 1 Teaspoon Mustard Seeds
  • 1 Tablespoon Cumin Seeds
  • 6 to 7 Curry Leaves
  • 1 Teaspoon Asafoetida.
  • 1 Tablespoon Crushed Ginger, Garlic, Green Chili and Cumin coriander seeds paste
  • 2 to 3 Finely Chopped Onion
  • 1 Tablespoon Red Chili Powder
  • 1 Teaspoon Turmeric Powder
  • 1 Tablespoon Garam Masala Powder
  • Chopped Coriander
  • 3 to 4 Bowl Boiled Water
  • Salt to Taste
  • 2 Tablespoon Oil
  • 1 Tablespoon Clarified Butter (Ghee)


How to Soak and Sprout the Lima Beans? :

1 Day before soaked the Lima Beans in the water. After 10 to 12 hours of soaking, remove all the water from the lima beans. Now take one cotton cloth and transfer those lima beans into the cloth. Tie the knot tightly and keep in a warm place for overnight. In the next morning remove the knot from the cloths. You can see the nice and long sprouts lima beans. This is the perfect process for making sprouts to lima beans.

Now transfer this sprouts Lima beans into the water. Keep them into the water for 15 minutes then peeled them. After, peeling all the beans. It will look like this. Now keep this sprouted lima beans into the water.

How to Make Coconut Milk?

Now, will make coconut milk. Take a mixture jaar, add 1 bowl grated coconut into it. Add ½ glass of water and grind it till a smooth paste. Now take strainer, add all the coconut paste into it. And drain all the coconut milk from the paste.  Keep aside.

Now we will start for make Valachi Khichdi.

Before starting to make a khichdi, wash the rice 3 to 4 times and soaked it into the water for 15 minutes.

Here I making a khichdi in a kadai. You can also make this khichdi in Pressure Cooker.

Now heat a kadai on a medium flame. Pour 2 tablespoon of oil. Once oil heated, add cumin seeds, asafodieda and curry leaves. Once cumin seeds started spluttering, add 1 teaspoon ginger garlic paste. Saute well. Then, add chopped onion into it. Fry the onions till change the colour. After 2 to 3 minutes add 1 tablespoon ginger garlic paste. Saute well. Once raw smell goes, keep the gas on a slow flame.

Now add, red chili powder, turmeric, and garam masala powder. Mix well then add some chopped coriander.

Now add sprouted and peeled vaal on it. Add some salt. Mix well. Keep a lid on it. And allow to cook for 1 to 2 minutes. Then remove the lid.

Then, add soaked rice and salt into it. Mix well. Keep the gas on a slow flame only. Now add coconut milk on it and add also add 2 bowl of hot water.

Mix well. Allow to boil. Once boil come, keep the gas on a medium flame. Keep the lid on the kadai. And allow to cook for 2 to 3 minutes.

Then, remove the lid and check whether rice cook or not. If it require more water to cook then add 1 bowl hot water on it. Mix well. Keep the lid on it. And cook for another 4 to 5 minutes.

After 5 minutes, remove the lid. You can see the vaal and rice cook very nicely. Now pour 1 tablespoon of ghee on the rice and allow to cook for another 1 minute.

Switch off the flame.

Serve the hot Vaalachi Khichdi in a plate and garnish with grated coconut and some chopped coriander.


Thank you.

Have a wonderful day.

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