End the hassle of standing in the kitchen for hours. Make Kadhi Rice together in the cooker, the taste will be such that you will keep licking your fingers. – ..

News India Live, Digital Desk: For us Indians, Kadhi Chawal is not just a dish, it is an emotion. Hot, sour and spicy curry and rice with it… aha! It tops the list of “comfort foods”. But when it comes to making it, many people get lazy.

Why? Because offer a separate pan for the curry, stir it continuously, separate pan for the pakoras and a separate cooker for the rice. The result: a mountain of dirty dishes in the sink after eating!

But friends, what if I tell you that you do not need to dirty different utensils? Yes, you can cook curry and rice in your pressure cooker. “Together” Can make. This ‘One Pot Meal’ They say. This method is no less than a boon for those who live in hostels, live alone or who are short of time.

Come, let us learn this magical recipe in very simple language.

what are the requirements? (Material)
Nothing much, the same everyday stuff:

• Gram flour and sour curd (for curry)
• rice (soaked)
• Spices: Turmeric, salt, red chilli, fenugreek seeds, asafoetida, cumin.
• For tempering: Mustard seeds, dried red chillies, curry leaves.
• (If there is no time to make pakodas, use ‘boondi’).

Easy way to make (Step-by-Step)

This method is a bit ‘technical’ but very easy. This PIP (Pot In Pot) Called method.

1. Kadhi batter: First of all, prepare a thin solution of curry by mixing curd, gram flour, water, turmeric and salt in a vessel.
2. Tadka in cooker: Place the pressure cooker on gas. Heat oil in it. Now add asafoetida, fenugreek seeds, cumin and green chillies.
3. Add solution: Now pour the prepared gram flour-curd solution directly into the cooker. Stir it till it comes to a boil (so that the curd does not curdle).
4. Rice Preparation (Magical Steps): Now wash the rice and keep it in a steel tiffin or small deep bowl. Add water and salt appropriately.
5. Cook together: Now place an iron ‘stand’ in the boiling curry inside the cooker. Place a tiffin or bowl of rice on that stand. (Keep in mind that the quantity of curry should be such that it does not go inside the bowl).
6. Whistle: Close the lid of the cooker and let it cook for 2-3 whistles on medium flame.
7. Finishing Touch: When the pressure is released, carefully take out the rice bowl (the rice will be cooked). Stir the curry once. If there are no pakodas, then add ‘boondi’ with raita and green coriander on top.

Apply ‘ghee tadka’ on top
If you want to double the taste, then while serving, heat ghee in a small ladle, add mustard seeds, Kashmiri red chilli and curry leaves and pour this seasoning over the curry.

What are its benefits?

• Time Saving: Complete meal ready in 10-15 minutes.
• Gas Saving: Both things were cooked on the same flame.
• Cleaning: You just have to wash one cooker and one bowl.