Cabbage Rice Recipe – Authentic Indian Instant Pot Khichdi

Last Updated on 2 months by Neha Deshmukh

Cabbage Rice Recipe – Authentic Indian Instant Pot Khichdi

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Cabbage Rice, or as we often call it, Khichdi. It’s a wonderfully comforting and flavorful dish that’s been a staple in Indian households for generations. I first made this for my family on a particularly chilly evening, and it was an instant hit! It’s surprisingly easy to make, especially with the help of an Instant Pot, and it’s perfect for a weeknight meal or a cozy weekend lunch. Let’s dive in!

Why You’ll Love This Recipe

This Cabbage Rice isn’t just delicious; it’s also incredibly versatile. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). The combination of fluffy basmati rice, crunchy cabbage, and aromatic spices is simply divine. Plus, it’s a fantastic way to sneak in some extra veggies. It’s a complete meal in itself, but also pairs beautifully with raita or a simple yogurt dip.

Ingredients

Here’s what you’ll need to make this flavorful Cabbage Rice:

• 2 cups Basmati rice
• 2 tablespoons oil
• ½ teaspoon Asafetida (Hing)
• 1 teaspoon Mustard seeds
• ½ cup Peanuts
• 1 teaspoon ground turmeric
• 20 Curry leaves
• 2 tablespoons Ginger, grated
• 4 Green chillies, minced
• 8 cups shredded Cabbage
• 2 teaspoons Kosher salt
• 2 tablespoons Lemon juice
• ½ cup Cilantro, chopped
• 3 tablespoons fresh Coconut, grated

Ingredient Notes

Let’s talk about some of these ingredients and how to get the best flavor:

Basmati Rice: Choosing the Right Grain
Basmati is key here! Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually go for the extra-long grain variety. About 180-200g of rice is equivalent to 1 cup.

Oil: Regional Oil Variations & Their Impact on Flavor
Traditionally, this dish is made with mustard oil, especially in Eastern India. It adds a lovely pungent flavor. However, if you’re not a fan, you can easily substitute with vegetable oil, sunflower oil, or even coconut oil.

Asafetida (Hing): A Unique Spice & Its Benefits
Asafetida, or hing, has a really unique, almost sulfurous aroma in its raw form. Don’t let that put you off! When cooked, it mellows out and adds a wonderful savory depth to the dish. It’s also known for its digestive properties. A little goes a long way – about 1-2g is usually enough.

Mustard Seeds: Black vs. Yellow – What’s the Difference?
You can use either black or yellow mustard seeds. Black mustard seeds are a bit more pungent, while yellow ones are milder. I personally prefer black for this recipe, but feel free to experiment!

Peanuts: Roasting for Enhanced Flavor
Using raw peanuts is perfectly fine, but lightly roasting them beforehand really enhances their flavor. Just a quick dry roast in a pan until they’re fragrant.

Cabbage: Selecting the Best Variety
Green cabbage is the most common choice, and it works beautifully. You can also use Napa cabbage for a slightly milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice 2-3 times under cold water. This helps remove excess starch and makes the rice fluffier. Then, soak the rice in 4 cups of warm water for about 2 hours. Drain and set aside.
2. Now, set your Instant Pot to Saute (More) mode. Heat the oil, then add the asafetida and mustard seeds. Listen carefully – you want the mustard seeds to pop! This usually takes about 3-4 minutes.
3. Stir in the peanuts and sauté for a minute. Add the turmeric powder, curry leaves, grated ginger, and minced green chilies. Mix well and cook until the peanuts turn golden brown and fragrant.
4. Add the shredded cabbage and salt. Mix thoroughly, ensuring the cabbage is evenly coated with the spices. Gently fold in the drained rice, making sure it’s well combined with the cabbage mixture. Pour in 2 cups of water.
5. Secure the Instant Pot lid, making sure the pressure valve is set to sealing. Select the Rice cooking function. Once the cooking cycle is complete, let the pressure release naturally. This usually takes about 15-20 minutes.
6. Finally, open the lid, drizzle lemon juice over the rice, and garnish with chopped cilantro and grated coconut before serving.

Expert Tips

• Don’t skip the soaking step for the rice! It makes a huge difference in the texture.
• Adjust the amount of green chilies to your spice preference.
• If you don’t have an Instant Pot, you can make this in a regular pot on the stovetop. Just follow the same steps, but cook on medium heat until the rice is cooked through.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the number of green chilies or remove them altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: In my family, we often make this during Makar Sankranti, a harvest festival. It’s considered an auspicious dish to prepare during this time.
• My friend, Priya, loves adding a handful of chopped carrots and peas to her Cabbage Rice for extra color and nutrition.

Serving Suggestions

This Cabbage Rice is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• A simple tomato chutney
• Pickled mangoes
• Papadums (Indian crispy wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What is the origin of this Cabbage Rice (Khichdi) recipe?

Khichdi is one of the oldest dishes in India, with roots tracing back to ancient times. It’s considered a comfort food and is often given to babies and those who are unwell. The addition of cabbage is a regional variation, particularly popular in Eastern India.

Can I make this recipe without an Instant Pot?

Yes, absolutely! You can make this in a regular pot on the stovetop. Use a heavy-bottomed pot and cook on medium heat, adding more water if needed, until the rice is cooked through.

What type of peanuts work best in this dish?

Skin-on peanuts work best, as they add a nice texture and flavor.

Can I use frozen cabbage instead of fresh?

Yes, you can use frozen cabbage, but make sure to thaw it completely and squeeze out any excess water before adding it to the Instant Pot.

How can I adjust the tanginess of the dish?

Adjust the amount of lemon juice to your liking. You can also add a pinch of amchur powder (dried mango powder) for a different kind of tang.

What are the health benefits of including asafetida in this recipe?

Asafetida is known for its digestive properties and is believed to help relieve bloating and gas. It also has antioxidant and anti-inflammatory properties.