Pressure Cooker Kadhi Chawal

Steps

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1. 1
   Place rice in a strainer and rinse thoroughly 2–3 times under running water until the water runs clear. Set aside to drain.
   ▶ ≈0:58
2. 2
   In a large bowl, combine yogurt, besan, salt, turmeric powder, and Kashmiri red chilli powder. Add water in two batches while whisking continuously to ensure a smooth, lump-free mixture.
   ▶ ≈1:14
3. 3
   Using a mortar and pestle, coarsely crush ginger, green chillies, and coriander seeds together.
   ▶ ≈2:24
4. 4
   Heat ghee in a pressure cooker over high flame until hot. Add cumin seeds, mustard seeds, fenugreek seeds, asafoetida, black peppercorns, dry red chillies, and curry leaves. Let all spices crackle briefly.
   ▶ ≈2:50
5. 5
   Add the crushed ginger-chilli mixture and sauté briefly. Then add the diced potatoes and stir lightly for a few seconds.
   ▶ ≈3:14
6. 6
   Reduce the flame to low and carefully add the prepared yogurt-besan mixture while stirring continuously. Cook until it reaches a gentle simmer.
   ▶ ≈3:35
7. 7
   Once simmering, drain the soaked rice and add it to the pot. Stir gently to combine. Add jaggery and mix well.
   ▶ ≈4:16
8. 8
   Cover the pressure cooker lid and cook on high flame until one whistle. Then reduce to medium-low flame and cook for 6–8 minutes.
   ▶ ≈4:34
9. 9
   Turn off the flame and allow the pressure cooker to depressurise naturally.
   ▶ ≈4:53
10. 10
    Open the lid and stir gently. Taste and adjust salt as needed. If the consistency is too thick, add a little hot water to reach desired consistency.
    ▶ ≈5:13
11. 11
    Finish with fresh chopped coriander and mix gently. Serve hot.
    ▶ ≈7:01