Uploaded March 2026 | Updated September 2026, 3 weeks ago
Kadhi Chawal made using just one pressure cooker, no need to cook the rice and kadhi separately. I’ve shared the perfect way to pressure cook them together, saving time, effort, and even fuel, which matters to all of us now.
The recipe comes together in minutes and tastes incredibly wholesome and comforting. Do give it a try, I’m sure you’ll love it. Happy Cooking! ❤️🍚✨
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Pressure Cooker Kadhi Chawal
Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 3-4 people
Ingredients:
Rice
RICE | चावल 1/2 CUP
WATER | पानी AS REQUIRED (for washing and soaking the rice)
Kadhi
CURD | दही 1 CUP
BESAN | बेसन 1/4 CUP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
WATER | पानी 4 CUPS
Ginger & Green chilli Paste
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CORIANDER SEEDS | साबुत धनिया 1 TBSP
Tempering & Cooking
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
FENUGREEK SEEDS | मेथी दाना 5–6 NOS.
HING | हींग 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 3–4 NOS.
RED CHILLI | सूखी लाल मिर्च 2 NOS.
CURRY LEAVES | कड़ी पत्ता 10–12 NOS.
POTATO | आलू 2 MEDIUM SIZED (DICED)
JAGGERY | गुड़ 1 TSP
HOT WATER | गरम पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Take a bowl, place a strainer over it, and add the rice into it. You can use any short or medium-grain rice like Sona Masuri. Wash it 2–3 times or until the water runs clear. Once done, let it soak while we prepare the rest.
Now prepare the kadhi mixture. In a large bowl, add curd, besan, salt, turmeric powder, and Kashmiri red chilli powder. Add water in two batches and whisk it properly so there are no lumps. The mixture should be smooth.
Next, take a mortar and pestle. Add ginger, green chillies, and coriander seeds. Crush everything into a coarse mixture.
Now take a pressure cooker and place it on high flame. Add ghee and let it heat properly.
Once hot, add cumin seeds, mustard seeds, fenugreek seeds, hing, black peppercorns, dry red chillies, and curry leaves. Let everything crackle.
Add the crushed ginger-chilli mixture and sauté briefly. Add diced potatoes and sauté for a few seconds.
Now reduce the flame to low and add the prepared curd mixture. Stir continuously and bring it to a gentle simmer.
Once it starts simmering, drain the soaked rice and add it to the cooker. Stir gently. Add jaggery and mix once.
Close the lid and cook on high flame for one whistle. Then reduce the flame to medium-low and cook for 6–8 minutes.
Switch off the flame and let the cooker depressurise naturally.
Open the lid, stir once, and taste. Adjust salt if required.
If the consistency feels thick, add a little hot water and mix.
Finish with freshly chopped coriander.
Our easy, pressure cooker Kadhi Chawal is ready. You can serve some papad and pickle along with this.
#YFL #SanjyotKeer #kadhichawal
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Washing & Soaking Rice 0:59
Kadhi Mixture 1:18
Ginger, Chilli & Coriander Paste 2:26
Cooking Process 2:49
Plating 7:11
Outro 8:50
Kadhi Chawal made using just one pressure cooker, no need to cook the rice and kadhi separately. I’ve shared the perfect way to pressure cook them together, saving time, effort, and even fuel, which matters to all of us now.
The recipe comes together in minutes and tastes incredibly wholesome and comforting. Do give it a try, I’m sure you’ll love it. Happy Cooking! ❤️🍚✨
Crafted with care. Rooted in tradition. Designed to last 🤎 Our Wooden Masala Dani blends timeless craftsmanship with everyday functionality, keeping your spices fresh and your kitchen elegant.
Add a touch of heritage to your cooking ❤️
🛒 Available now:
Website: curaahome.com/products/curaa-wooden-masala-dani
Amazon: amzn.in/d/8ixtD2f
Full written recipe - Pressure Cooker Kadhi Chawal
Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 3-4 people
Ingredients:
Rice
RICE | चावल 1/2 CUP
WATER | पानी AS REQUIRED (for washing and soaking the rice)
Kadhi
CURD | दही 1 CUP
BESAN | बेसन 1/4 CUP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
WATER | पानी 4 CUPS
Ginger & Green chilli Paste
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CORIANDER SEEDS | साबुत धनिया 1 TBSP
Tempering & Cooking
GHEE | घी 1 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
FENUGREEK SEEDS | मेथी दाना 5–6 NOS.
HING | हींग 1/4 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च 3–4 NOS.
RED CHILLI | सूखी लाल मिर्च 2 NOS.
CURRY LEAVES | कड़ी पत्ता 10–12 NOS.
POTATO | आलू 2 MEDIUM SIZED (DICED)
JAGGERY | गुड़ 1 TSP
HOT WATER | गरम पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Take a bowl, place a strainer over it, and add the rice into it. You can use any short or medium-grain rice like Sona Masuri. Wash it 2–3 times or until the water runs clear. Once done, let it soak while we prepare the rest.
Now prepare the kadhi mixture. In a large bowl, add curd, besan, salt, turmeric powder, and Kashmiri red chilli powder. Add water in two batches and whisk it properly so there are no lumps. The mixture should be smooth.
Next, take a mortar and pestle. Add ginger, green chillies, and coriander seeds. Crush everything into a coarse mixture.
Now take a pressure cooker and place it on high flame. Add ghee and let it heat properly.
Once hot, add cumin seeds, mustard seeds, fenugreek seeds, hing, black peppercorns, dry red chillies, and curry leaves. Let everything crackle.
Add the crushed ginger-chilli mixture and sauté briefly. Add diced potatoes and sauté for a few seconds.
Now reduce the flame to low and add the prepared curd mixture. Stir continuously and bring it to a gentle simmer.
Once it starts simmering, drain the soaked rice and add it to the cooker. Stir gently. Add jaggery and mix once.
Close the lid and cook on high flame for one whistle. Then reduce the flame to medium-low and cook for 6–8 minutes.
Switch off the flame and let the cooker depressurise naturally.
Open the lid, stir once, and taste. Adjust salt if required.
If the consistency feels thick, add a little hot water and mix.
Finish with freshly chopped coriander.
Our easy, pressure cooker Kadhi Chawal is ready. You can serve some papad and pickle along with this.
#YFL #SanjyotKeer #kadhichawal
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Washing & Soaking Rice 0:59
Kadhi Mixture 1:18
Ginger, Chilli & Coriander Paste 2:26
Cooking Process 2:49
Plating 7:11
Outro 8:50
