Thikhi Khichdi aka Spicy Rice with vegetables. This one-pot vegetable spicy rice dish is my childhood favorite. Rice cooked with Indian spices and vegetables is sure to give you fuzzy feelings, unless you are one of those who can’t handle any spices at all.
This one-pot rice recipe was and is still my mother's go-to recipe. And, now it is mine as well. She always adds pigeon peas (Gandules) and potatoes to this recipe and serves it with onion raita. Who doesn't love one-pot quick and easy recipes that can be fixed in under 30 minutes? Especially if it is made with rice then heck, yes! Rice is my soul ingredient. I can not imagine eliminating rice from my diet.
If I have to give up on carbs, I would rather give up on white flour-based food but not rice. Rice in any form is a blessing to my soul and body lol. It keeps me going. It's all about portion control rather than giving up on food you love unless otherwise prescribed by your provider.
PS, those Thai green chilies on top are for aroma. It is completely up to you whether to eat them or toss them out. I like to eat them until my inner soul screams and says “enough”.
This is not a make-ahead recipe. However, it does not require a ton of prep or cooking time and can be served as a meal or side dish.
The total cooking and preparation time for this vegetable spicy rice recipe is less than 30 minutes. Who doesn't love meals that are quick, delicious, and cooked with all fresh ingredients? This recipe is always on my Ramadan iftar menu.
Adding Proteins To Spicy Rice
You may add chicken to add protein to this one-pot vegetable spicy rice dish. Add chicken while sauteing the spices and vegetables. Cook until chicken is no longer pink then add rice. I don't recommend adding beef or lamb meat if you are aiming for a quick meal. If you have pre-cooked beef or lamb leftovers, go ahead and add them to the rice. Also, check out my Chicken Biryani recipe for rice with a protein option.
Type of Rice For Indian Khichdi
I prefer using Sona masoori rice because of its health benefits and low GI value. However, any short-grain rice would be great for this recipe.
- Sona Masoori rice is unpolished rice grain that contains low GI value.
- Low GI value means they are a lot less in carbohydrates compared to other white rice. Not only does it have great nutrient value but they taste sweet and delicious.
- If you are just starting to learn to cook rice, short-grain masoori rice is definitely for you. You can't go wrong with it even if you end up using a little extra water while cooking it.
This is an easy-fix Instant Pot recipe. IP has made my life so easy in the kitchen.
What to Serve Spicy Rice with
I love serving Tikhi Khichdi with onion raita or Cilantro Chutney Raita. Although any Yogurt Raita would go great with this recipe. Simple whipped yogurt can be great as a cooling condiment next to spicy rice.
Storing and Reheating
I love leftovers for lunch! I like to store my leftover in airtight containers. This vegetable spicy rice stays great for up to four days in a refrigerator if stored in an airtight container. You can simply microwave the rice for reheating.
I like using glass containers for leftover food storage. Pop the glass containers in the microwave for easy leftover reheating. to check out my favorite
More Indian Recipes
One Pot Vegetable Spicy Rice with Onion Raita
For Vegetable Spicy Rice
- 2 cups sona masoori small rice or basmati rice
- 1 cup pigeon peas (Tuvar Lilva) , or green peas
- 2 ripe tomatoes , roughly chopped
- 2 cups water , add ½ cup more for aged basmati rice
- ¼ cup cooking oil
- 4 small yukon gold potatoes , optional
- 4-5 peppercorns , optional
- 2-3 cloves , optional
- ¼ teaspoon cumin seeds
- 2 green cardamom pods , optional
- 2 teaspoons Ginger-Garlic paste , or grated ginger and garlic
- 1 teaspoon Cumin-Coriander powder
- 1 teaspoon Kashmir Chili powder , more if you like spicy
- ½ teaspoon turmeric powder
- pinch of Garam Masala , optional
- 1 teaspoon salt , or to taste
- 2-3 green chilis
- A handful of chopped Cilantro
- 1 tablespoon chopped fresh mint , or dried mint
- 1 ½ cup plain yogurt , preferbly Indian yogurt
- ½ cup thinly sliced red onion
- ½ chopped green chili , optional
- 1 tablespoon chopped cilantro
- salt to taste
For Vegetable Spicy Rice
- Wash the rice and soak it in water. Meanwhile, heat oil in IP on saute setting or pressure cooker. Add whole spices and cook for a few seconds or until fragrant. Add Ginger-garlic paste and all the powdered spices except the Garam Masala. Add tomatoes, potatoes, and peas.
- Cook until the oil starts to release and the tomatoes soften. Add rice, water, garam masala, green chilies, cilantro, and mint. Mix it well. Cover the lid. Cancel the saute setting and pressure cook on the low-pressure setting for 12 minutes with the natural steam release.
- Serve it with Raita (Indian Yogurt Sauce) or Kachumbar (Indian Salad).
If you are using a regular pressure cooker, pressure cook on medium-high heat for two whistles then reduce the heat and cook for 10 minutes with the natural steam release.
For Onion Raita
- Whisk yogurt in a medium prep bowl until smooth. Add onion, chopped chili, cilantro, and salt. Mix until well combined. Serve immiditely or cover and refrigerate until ready to use.
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