Mughlai Khitchree


Rice cooked with green gram


Prep Time45 minutes


  • 200 g basmati rice
  • 75 g green gram (moong dal)
  • 37 g ghee
  • 1 bay leaf (tej patta)
  • 30 g onions, chopped
  • 3 green chillies
  • 6 g ginger (adrak) paste
  • 3 g garlic (lasan) paste
  • 1⁄2 tsp black cumin (shah jeera) seeds
  • 3 cloves (laung)
  • 3 green cardamoms (choti elaichi)
  • 1 cinnamon (dalchini) stick, 1" piece
  • 15 curry leaves (kadhipatta)
  • 12 cashew nuts (kaju), fried until golden
  • salt to taste


1. Wash the rice and green gram in a number of changes of water and then soak in enough water to cover for 30 minutes and then drain.
2. Heat the ghee in a deep pan; add the bay leaf. When it changes colour add the onion paste. Saute until the paste is golden brown.
3. Add the spice powder; and curry leaves; mix well. Add 3 cups water and bring to the boil. Add the rice, green gram, and salt. Bring back to the boil and reduce heat to medium and cook until the rice and gram are tender
4. Serve garnished with cashew nuts.