Main Ingredients of One-Pot Kadhi Chawal:

For the Kadhi

1. Curd – 1½ cups
2. Besan – ½ cup
3. Red Chilli Powder – 1 tsp
4. Turmeric Powder – ½ tsp
5. Coriander Powder – 1 tsp
6. Salt – 1 tsp

For the Tempering

1. Oil – 2 tbsp

2. Cumin Seeds – 1 tsp

3. Mustard Seeds – 1 tsp

4. Curry Leaves – 10–12

5. Dried Red Chillies – 2

For the Rice

1. Basmati Rice – 1 cup (soaked for 20 minutes)
2. Water – 3 cups
3. Salt – ½ tsp

What Is So Special About One-Pot Kadhi Chawal?

Instead of preparing the kadhi and rice separately, everything cooks together in one pressure cooker, allowing the rice to absorb the tangy, spiced flavours of the kadhi while saving both time and dishes.

Quick and Easy One-Pot Kadhi Chawal:

With simple pantry ingredients and just two whistles in the pressure cooker, this recipe makes a wholesome meal in under 30 minutes.

How to Make One-Pot Kadhi Chawal

Step 1: Prepare the Kadhi Mixture

1. In a large bowl, combine the curd, besan, red chilli powder, turmeric powder, coriander powder, and salt.

2. Whisk until smooth and lump-free.

Step 2: Prepare the Tempering

1. Heat the oil in a pressure cooker.

2. Add the cumin seeds and mustard seeds.

3. Once they begin to crackle, add the curry leaves and dried red chillies.

4. Sauté for 30 seconds until fragrant.

Step 3: Cook the Kadhi & Rice

1. Pour the prepared curd-besan mixture into the cooker.

2. Stir continuously for 2–3 minutes.

3. Add the soaked rice, remaining salt, and water.

4. Mix well.

Step 4: Pressure Cook

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

2. Allow the pressure to release naturally.

Step 5: Serve

1. Open the cooker and gently mix.

2. Garnish with fresh coriander, if desired.

3. Serve hot with papad, pickle, or extra chilli oil.

Expert Tips

1. Whisk the curd and besan thoroughly to avoid lumps.

2. Stir continuously after adding the kadhi mixture to prevent curdling.

3. Soak the rice for 20 minutes for even cooking.

4. Allow the pressure to release naturally for the best texture.

5. Adjust the consistency with a little hot water if the kadhi thickens too much.

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