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Kedgeree is a filling and delicious rice and lentils dish that is perfect to serve for breakfast or brunch. Top it with quartered boiled eggs for a protein packed dish.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Breakfast, brunch
Cuisine: british, fusion, Indian
Servings: 4 Servings


  • ¼ cup Red Lentils, rinsed
  • 1 Bay leaf
  • 1 cup basmati rice
  • 4 Cloves
  • 3 tbsp Ghee butter
  • 1 Small Onion, finely chopped
  • 2 cups Spring Vegetables (asparagus, snow peas, green peas etc), optional
  • 1 tsp curry powder
  • ½~1 tsp Red Chili powder (Adjust as per taste, add more if you like it spicy)
  • 2 tbsp Cilantro or Parsely, chopped
  • To taste Salt and Pepper
  • 4 Hard boiled Eggs, quartered (optional)


  • Place the lentils along with the 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 spring veggies, if using, and cook till crisp tender.
  • Add curry powder, red chili powder and cook for 1 minute. Stir in the 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.