Spicy Prawn Khichdee

I wish technology had advanced so far that I could, not just show you how the rice looked, but also make you smell it or even better, taste it. There is no possible way to express how delicious this recipe had turned out. Now, my mom has been preparing it for years and it comes so easy to her that I myself was surprised how complicated the recipe is when I actually decided to pen down the recipe for the blog. (trust me, she makes it look super easy).

The word khichdee is derived from Sanskrit खिच्चा khiccā,a dish of rice and legumes. Khichdee is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichdee is also thought to be the inspiration for the popular Egyptian dish, Kushari.

Also, we tried a new kind of beer last weekend- “The Indus pride” is the first Indian beer to be brewed with authentic Indian spices. They have some 4-5 different brews available, the one we tried out was the “Citrusy Cardamom.”

Well, if you are someone who is used to the taste of High Life or Cralsberg, then this beer might taste a bit dry to you, but never the less it’s a good try. The aroma of cardamom in the drink was in the perfect proportion for me- anything more than would make the beer too strong and i definitely wouldn’t enjoy it. But again, I don’t think i can enjoy this beer with non-indian food. :eg- spagetti in cheese sauce? But, thats just my opinion. :) You guys might fall head over heels for it ;-)

Anyways, scroll down for the recipe and try it at home if you get a chance!

All images copyright Neha Deshmukh






1 cup Basmati rice

1 cup thick coconut milk, diluted in 1 cup water

1/3rd cup ginger garlic paste

2 cups chopped onions

1 cup shrimp- skin peeled off

1 big potato- peeled and sliced

2- 2.5 teaspoons red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon powdered garam masala

1.5 teaspoon salt

Whole garam masala-  ( 1 masala velchi (Black cardamom), 2 tamal patra (Bay leaves), 4-5 black peppercorns, 4-5 cloves

1/2 cup olive oil


  • Rinse the rice in water and leave it in a strainer until all the water has been completely drained off. Once the water has been drained, spread the rice on a dry napkin for about 1/2 hour.
  • Heat 1 teaspoon oil in a pan. Once heated add 2 black peppercorns and 2 cloves to the oil, followed by the dried rice. Saute very gently for a few minutes on low heat until the color of the rice changes to creamish-pink. Be careful when you stir the rice at this stage since it has a tendency to break. Once done keep it aside.
  • Heat the remaining oil in a different pan. Put the whole garam masala into the pan once the oil has been heated. Saute for a few minutes and add chopped onion to the pan. Saute the onion on low heat until it turns translucent and starts to leave some oil by itself. This should take about some 7-8 minutes.
  • Now add all the remaining ingredients to the pan (except for the coconut milk and rice). Saute on low heat until the potatoes are thoroughly cooked. If the heat is too high the ingredients in the pan are going to dry up and leave a burnt taste, hence it should be slow cooked. Cover the pan if you want to, checking and stirring on regular intervals. It should take approximately 10 mins for the potatoes to cook
  • Now add rice to the pan, stir well and increase the heat. Add coconut milk and stir well. Let the mixture boil until the liquid in the pan starts to thicken and dry and the rice starts being visible again.
  • Now reduce the heat again, cover and let it cook for 5-10 mins.
  • It’s done when the grain of rice is thoroughly softened and cooked.
  • Garnish with fresh grated coconut and cilantro just before serving.
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