Khichree – Yogic Risotto

Khichree is one of the most rustic and ancient dishes in Indian cooking—a complete meal that’s comforting, calming, and naturally rich in protein.

My grandmother ate a version of this for dinner every night. It’s what Ma lovingly made for Papa, and this version—spiced with a touch more masala—is my own take on that family tradition. A simpler form of khichree is even one of the first solid foods we introduce to children.

Rooted in Ayurvedic principles, I find myself reaching for the comforting yogic Khichree Kit after a week of heavier meals. It’s grounding, soothing, and deeply nourishing—just what your body needs to reset.

Serves 2-4

Cooking Time: 30-45 Minutes

Ingredients You’ll Need:

2 tbsp ghee / olive oil, divided
1/2 cup diced onion
2 tsp minced garlic, divided
1 tsp minced ginger
1 cup diced carrots, peas, or green beans (optional)
4 cups water
4 cups chopped greens
plain yogurt for serving (optional)
salt to taste

Cooking Directions:

Rinse the khrichee mix and soak in hot water while you prep.
In a large pot, heat 1 tbsp of oil over medium heat. Add the whole spices and stir for 20 seconds. Add the onion, garlic, ginger, and stir-fry for 1 minute. Add the ground spice blend and stir-fry for 30 seconds. If using veggies, add them now.
Drain the khrichee mix, add to the pot and stir for 2 minutes. Add the water, a pinch of salt. Bring to a boil, cover and simmer for 35-45 minutes until creamy and risotto-like.
In a separate skillet, heat 1/2 tbsp oil, stir-fry the remaining garlic and greens until wilted. Season to taste.
Before serving, stir in 1/2 tbsp ghee (if using). Serve with garlicky greens and plain yogurt.

Cook in the Instant Pot®: Rinse the khichree mix according to step 1. Using the Sauté mode, follow step 2. Add the khichree mix, stir-fry for 1 minute. Add 1¾ cups water and a pinch of salt. Attach the lid and select High Pressure for 10 minutes. When done, turn off the Instant Pot and release the pressure naturally. Remove the lid safely. If all the water is absorbed, stir in ¼ cup hot water, until creamy. Stir in ½ tbsp ghee and season to taste. Serve with garlicky greens.