Main Ingredient of One-Pot Kadhi Chawal:

1. Curd – 1 cup

2. Besan – 2 tbsp

3. Salt – to taste

4. Red chilli powder – 1 tsp

5. Haldi powder – ½ tsp

6. Rice – 1 cup (washed & soaked)

7. Onion – 1 (sliced)

8. Green chilli – 1–2

9. Jeera – 1 tsp

10. Oil – 2 tbsp

11. Fresh coriander – for garnish

What Is So Special About One-Pot Kadhi Chawal?

Cooking kadhi and rice together infuses every grain with tangy, spiced flavour—making it richer, creamier, and incredibly satisfying.

Quick and Easy One-Pot Kadhi Chawal:

This recipe cuts down cooking time and utensils, making it perfect for quick lunches or comforting dinners.

How to make One-Pot Kadhi Chawal

1. In a bowl, whisk together curd, besan, salt, red chilli powder, and haldi powder until smooth and lump-free.

2. Heat oil in a Meyer Pressure Cooker. Add jeera, sliced onion, and green chillies. Sauté until the onions turn soft and lightly golden.

3. Pour in the prepared curd-besan mixture and cook on medium heat, stirring continuously until the raw smell of besan disappears.

4. Add washed and soaked rice along with required water (approx. 2–2.5 cups). Mix gently.

5. Close the lid and pressure cook for 2 whistles.

6. Let the pressure release naturally. Garnish with fresh coriander and serve hot.

Expert Tips:

1. Stir continuously after adding the curd mixture to avoid curdling.

2. Adjust water depending on how thick or flowy you like your kadhi.

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