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Egg khichdi or dimer khichuri is made with pieces of boiled eggs mixed with rice, tomatoes, and onions, along with a variety of whole and powdered spices. It is slow-cooked to perfection. You will find that the process to make egg khichdi at home is very easy as you continue reading my recipe.

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KEY TAKEAWAYS

Egg khichdi is a delicious and healthy dish.
Serve it as is or along with any kind of bhujia, papad, chutney, or yogurt.
Egg khichdi tastes slightly spicy and creamy.
Other similar recipes are egg fried rice, egg pulao, vegetable khichdi, and moong dal khichdi.

The Ingredients:

For the khichdi:

6 pieces eggs (boiled, peeled, cut into small pieces)
2 cups rice (regular variety, washed nicely and soaked)

For the masala:

4 tbsp cooking oil
½ tbsp cumin
2 sticks cinnamon (inch-size)
3 pieces green cardamoms (whole)
15 pieces black peppercorns
1 piece bay leaf (large, whole)
2 pieces onions (medium size, very finely chopped)
1 tbsp ginger, garlic, and green chili (crushed coarsely)
2 pieces tomatoes (medium size, finely chopped)
½ tbsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp Kashmiri red chili powder
½ tbsp red chili powder
½ tbsp biryani masala powder
Salt to taste
2.5 glasses water

One day, while I was waiting with my younger son for my turn in the reception of the local clinic to see the doctor, I met a mother sitting beside me. Her son said he was hungry, and she opened a tiffin box with this dish. The smell of the dish attracted me, and I asked what she had brought with her. She not only said it was egg khichdi but also said that the doctor suggested here to give it to her son regularly. I asked for the recipe, and she shared the entire process, happily smiling.

I tried it that evening. My husband called it “healthy yet delicious,” and my sons loved that it had a “doctor-approved” backstory. Now, this is our health-day snack. That moment reminded me that even in clinics, mothers share not just worries but food, kindness, and homemade cures.

How to Make Egg Khichdi? (Step by Step Guide with Images)

Step 1: Heat a kadai on a medium to high flame nicely. Then put 4 tbsp of cooking oil in it. When the oil is hot, put ½ tbsp cumin seeds in it. Let them crackle. When they stop crackling, add the other whole spices, like 2-inch-sized cinnamon sticks, 3 pieces of whole green cardamom, about 15 pieces of black peppercorns, and a large whole bay leaf in it. Sauté them for about 20 seconds in the hot oil.

Step 2: Now, add 2 pieces of medium-sized onions, very finely chopped, to it and fry them until they turn to a nice golden-brown color and the raw smell is gone.

Step 3: When the onions are done, add 1 tbsp of coarsely crushed ginger, garlic, and green chilies to it and fry for another minute or so. This will remove the raw smell of ginger and garlic.

(Pro tip: Try to use roughly crushed ginger, garlic, and green chilies in the khichdi. This adds both to the flavor and the taste, with a bit of a tangy and spicy twist in every bite.

Step 4: Then, add 2 pieces of medium-sized finely chopped tomatoes to it. Mix them nicely with the ingredients in the kadai. Cover the kadai and cook it for about 2 minutes or so.

(Pro tip: You may replace the chopped tomatoes with tomato puree in the dish if you want).

Step 5: After 2 minutes, remove the cover and turn the flame to low. Then add ½ tbsp of turmeric powder, 1 tbsp of cumin powder, 1 tbsp of coriander powder, 1 tbsp of Kashmiri red chili powder, ½ tbsp of red chili powder, ½ tbsp of biryani masala powder, and salt to taste in it. Mix them all nicely. Cover the kadai again and let it cook for about two minutes on a low to medium flame.

Step 6: Now, after 2 minutes, remove the cover and add 6 pieces of boiled eggs, cut into small pieces, to the masala mixture in the kadai. Mix them nicely with the masala.

Step 7: Follow it up with 2 cups of rice (regular variety, washed nicely and soaked). Mix everything very nicely but gently so that the egg pieces remain more or less intact.

Step 8: Now, add 2.5 glasses of normal or lukewarm water to the khichdi. Give it a nice mix. Cover the kadai and let it cook on a low to medium flame until all the water is soaked by the rice.