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Blue bowl with Vegetable 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
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Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Course: Breakfast, brunch
Cuisine: british, fusion, Indian
Servings: 4 Servings


  • 3 tablespoons Ghee or Unsalted butter, divided
  • 3 cups Vegetables of choice
  • 1 Bay leaf
  • 4 Cloves
  • 1 Medium Onion, thinly sliced
  • 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
  • cups Water
  • 2 tablespoons Cilantro or Parsley, chopped
  • 4 Hard boiled Eggs, quartered (optional)


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.


  • 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.


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
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