How to make Instant Pot Vegetarian Kedgeree Recipe

Vegetable Kedgeree or Kitchiri is a one-pot rice and lentils dish. It is filling, easy to make and absolutely delicious. Serve this comforting vegetable khichdi topped with boiled eggs for a double dose of protein.

This recipe for vegetarian kedgeree can be made in the Instant Pot or the stove top. I love to add vegetables to make it more filling and wholesome. It is great to serve for breakfast or brunch. In fact, this curried rice is delightful to make as a light meal any time of the day. Instant Pot and stove top methods are included below.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

What is Kedgeree?

Kedgeree is British adaptation of Indian Khichdi or khichuri. It is a simple rice and lentils breakfast dish. Khichdi is a hearty comfort food widely made around India.

South Indian version is called Pongal and is flavored with fresh ginger and whole peppercorns. While North Indian versions like this Gujarati khichdi uses spices and assorted vegetables. Each household had its own version of khichdi aka khichri and I’m sure no two recipes resemble each other.

So the British took the essence of khichdi back to UK and came up with their own version. Instead of using lentils, they use smoked haddock along with boiled eggs and flavor the rice with curry powder.

But in my vegetable kedgeree recipe, I skip the smoked fish and keep the eggs for extra protein. I also add seasonal vegetables to make it more colorful and delicious.

About this Recipe

This recipe is an adaptation of a recipe from 'The greatest ever Vegetarian' cookbook. I grew up eating rice for breakfast, but nowadays it is something that is frowned upon. But this dish with rice and lentils is a great way to start the day.

Lentils are especially good for the heart, because of their ability to lower cholesterol levels in the body. They also have certain compounds that inhibit cancer and can regulate blood sugar levels.

Rice is a high-carbohydrate food that provides sustained amounts of energy. Rice can also help to ease stomach upsets.

Kedgeree Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Rice - You can use any long grain rice for this recipe. I love using basmati rice.

Red Lentils aka Masoor dal - These lentils are easy to cook and are available in most well stocked grocery stores.

Curry powder or garam masala - Traditionally curry powder is used to add flavor. I prefer S&B brand, but you can use any of your favorite spice blend. I sometimes use garam masala instead.

Vegetables - Seasonal vegetables or any of your favorite veggies will work in this recipe. I recommend using veggies that do not become mushy after cooking. In spring, I add asparagus, snow peas and green peas. For more ideas, check out the tips section.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Instant Pot or Pressure cooker Method:

Start by heating the Instant Pot on Saute mode. Add oil and veggies and cook until they are crisp tender. Remove the cooked veggies onto a plate and set aside.

Heat some ghee or butter in the Instant pot and add the spices and onions. Cook till the onions are translucent.

Add rinsed and drained rice and lentils. Add water, spices, salt and cook on Rice mode. This will automatically set the time for 12 minutes on low pressure. In a regular pressure cooker, cook for 2 to 3 whistles.

Once the IP beeps, then let it naturally release pressure for 10 minutes, then quick release the remainder.

Open the lid and gently fluff the rice. Add the sautéed veggies and stir gently to combine. Serve hot.

Stove top method:

Detailed instructions for stove top method are in the recipe card below.

Serving and Storage Suggestions

Vegetable Kedgeree is best served hot or warm. Since the dish has all the necessary components to make a complete meal: rice, lentils and veggies, it does not need any side dish.

But being a South Indian, I enjoy it with a generous dollop of homemade yogurt and/ or tomato pickle. Feel free to serve it with any of your favorite chutneys.

Store kedgeree leftovers, just the cooked rice and lentil portion, in an airtight container in the fridge for up to 2 days. You can also freeze it for up to 1 month. Warm it until heated through before serving. Do not freeze boiled eggs.

Tips

• Any long grain rice variety will work in this kitchiri recipe. I recommend basmati rice for this fragrance and ability to hold its shape.
• Add your favorite vegetables. Here are few ideas:
  • cabbage, carrot, green peas
  • potato, green beans, carrot
  • any color bell peppers, cauliflower
  • any frozen mixed vegetable blend
• I do not like to overcook the veggies and that is why I cook them separately. But you can definitely cook everything together to make this a truly one pot meal.

Frequently Asked Questions

You might also like

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Kedgeree

Vegetable Kedgeree is a filling and delicious rice and lentil dish that is great make in an Instant Pot. Top it with boiled eggs and Enjoy!!

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Course: Breakfast, brunch

Cuisine: british, fusion, Indian

Servings: 4 Servings

Ingredients

1x2x3x

• 3 tablespoons Ghee or Unsalted butter, divided
• 3 cups Vegetables of choice
• 1 Bay leaf
• 4 Cloves
• 1 Medium Onion, thinly sliced
• 1½ teaspoons Curry Powder or Garam Masala
• 1 teaspoon Red Chili powder (adjust as per taste)
• ½ cup Red Lentils, rinsed and drained
• To taste Salt and Pepper
• 1 cup Basmati Rice
• 2¼ cups Water
• 2 tablespoons Cilantro or Parsley, chopped
• 4 Hard boiled Eggs, quartered (optional)

Instructions

Instant Pot Method:

• Select Saute on the Instant Pot and once hot, add 1 tablespoon ghee or butter. Add the veggies of choice and cook stirring, until they are crisp tender. Takes about 6~8 minutes.
• Remove the veggies from the Instant Pot into a medium size bowl and set aside.
• In the Instant Pot, add the remaining 2 tablespoons of ghee or butter and once it melts, add bay leaf and cloves, cook for 30 seconds. Add the onions and cook for 2~3 minutes or until they are translucent.
• Stir in the curry powder/ garam masala, chili powder, salt and pepper. Mix well.
• Add the rice and lentils along with the water. Press the Cancel button.
• Lock the lid and close the steam valve. Select Rice mode. This will automatically set the time for 12 minutes on low pressure.
• Once the Instant Pot timer sounds, let the pressure naturally release for 10 minutes, quick release the remainder.
• Open the lid and gently fluff the rice. Add the sautéed veggies, chopped cilantro or parsley and stir gently to combine. Serve hot topped with boiled eggs.

Stove Top Method:

• In a medium size saucepan, combine the lentils and bay leaf in a saucepan; cover with water and bring to a boil. Skim off any foam, reduce the heat and cook covered for 15~20 minutes or until tender. Drain any water that's left in the pan and discard the bay leaf.
• Meanwhile, cook rice. Place rice in a saucepan along with 2 cups of boiling water, cloves and salt. Cook, covered for 15~18 minutes, until all of the water is absorbed and the rice is tender. Discard the cloves.
• Melt ghee/ butter in a large saute pan, add the onions and cook till soft. Next add the vegetables and cook till crisp tender, about 6~8 minutes.
• Add curry powder, chili powder, salt and pepper. Cook for 1 minute. Stir in the cooked lentils and rice and gently mix to combine all the ingredients.
• Stir in cilantro or parsley and serve hot with the hard boiled eggs, if using.

Notes

• Any long grain rice variety will work in this kitchiri recipe. I recommend basmati rice for this fragrance and ability to hold its shape.
• Add your favorite vegetables. Here are few ideas:
  • cabbage, carrot, green peas
  • potato, green beans, carrot
  • any color bell peppers, cauliflower
  • any frozen mixed vegetable blend
• I do not like to overcook the veggies and that is why I cook them separately. But you can definitely cook everything together to make this a truly one pot meal.
• Store kedgeree leftovers, just the cooked rice and lentil portion, in an airtight container in the fridge for up to 2 days. You can also freeze it for up to 1 month. Warm it until heated through before serving. Do not freeze boiled eggs.

Nutrition

Calories: 527kcal | Carbohydrates: 73g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 215mg | Sodium: 147mg | Potassium: 685mg | Fiber: 14g | Sugar: 2g | Vitamin A: 7372IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 4mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!