Instant Pot Khichuri – Bengali Red Lentil Risotto

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
  • Serves icon
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based on 2 ratings

A khichuri or khichdi is a classic rice and lentil mélange, prepared differently in different parts of India. This particular red lentil variation is from the Bengal. It is distinct in its use of fried onions to imbue rich flavor into the dish and is replete with cauliflower and potatoes and green peas. It gets done with in less than twenty minutes of cooking time with a beautiful drizzle of cumin scented clarified butter or ghee. To keep this dish vegan, you can use coconut oil instead of the ghee.

Inspired by:

recipe updated Sep 15, 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Ginger icon
    1 tbsp (about 5.55 g)
  • Yukon gold potato icon
    Yukon gold potato
    1 (about 213 g)
  • Vegetable oil icon
    Vegetable oil
    ¼ cup (about 55.2 g)
  • Red lentils icon
    Red lentils
    ¾ cup (about 151.2 g)
  • Basmati rice icon
    Basmati rice
    ½ cup (about 98.4 g)
  • Ground coriander icon
    Ground coriander
    1 tsp (about 1.7 g)
  • Cayenne pepper icon
    Cayenne pepper
    ½ tsp (about 1.07 g)
  • Salt icon
    1 tsp (about 6 g)
  • Ground turmeric icon
    Ground turmeric
    ½ tsp (about 1.15 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Water icon
    4 cups (about 960 g)
  • Cauliflower icon
    2 cups (about 182.4 g)
  • Frozen peas icon
    Frozen peas
    ½ cup (about 61.2 g)
  • Ghee icon
    1 tbsp (about 14.4 g)
  • Cumin seeds icon
    Cumin seeds
    1 ½ tsp (about 3.15 g)
  • Chili flakes icon
    Chili flakes
    ½ tsp (about 0.4 g)
  • Dried chilies icon
    Dried chilies
    2 (about 1 g)
  • Lime juice icon
    Lime juice
    2 tbsp (about 30 g)
  • Cilantro icon
    1 tbsp (about 1.8 g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Frying pan

Step preview

  1. Add vegetable oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add red onion to the inner pot
  4. Sauté until light golden - approx 6 min
  5. Stir red lentils, basmati rice, ground coriander, cayenne pepper, salt, ground turmeric, ground cumin and ginger into the inner pot
  6. Add yukon gold potato, water and cauliflower to the inner pot
  7. Stir until combined
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, Low, 4 min
  10. Natural release - 15 min
  11. Release pressure -
  12. Stir well
  13. Heat - Sauté, Normal
  14. Then stir frozen peas into the inner pot
  15. Cook while stirring occasionally - approx 1 min
  16. Add ghee to a clean frying pan
  17. Heat - medium heat
  18. Add cumin seeds, chili flakes and dried chilies to the frying pan
  19. Cook in frying pan until fragrant
  20. Transfer spices to inner pot
  21. Stir gently
  22. Serve
  23. Sprinkle with lime juice and cilantro
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