Chicken Khichdi

Ingredients list for Chicken Khichdi

• 150 grams Boneless chicken cut into small cubes
• 3/4 cup Short grain rice (ambe mohar) soaked for ½ hour and drained
• 1/2 cup Split skinless green gram (dhuli moong dal) soaked for ½ hour and drained
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1-2 Green cardamoms
• 1 Black cardamom
• 1 Dried red chilli
• 1 Large onion chopped
• 1 1/2 tablespoons Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 tablespoon Tata Sampann chicken masala
• 2 Small tomatoes chopped
• to taste Salt
• 1 tablespoon Fresh coriander leaves chopped
• 1-2 Green chillies chopped
• 2 teaspoons Lemon juice
• to serve Ghee
• to serve Onion rings
• to serve Lemon wedges
• for garnish Fresh coriander sprig
• to serve Papads

Method

1. Heat oil in a pressure cooker, add cumin seeds, bay leaf, green cardamoms, black cardamom, broken dried red chilli and onion, mix well and sauté till the onion turns light golden brown.
2. Add ginger-garlic paste, mix well and saute for 1 minute. Add turmeric powder, red chilli powder and chicken masala, mix well and saute for 1 minute.
3. Add tomatoes, salt, coriander leaves and green chillies and mix well. Cover and cook till the tomatoes turn pulpy.
4. Add rice, split green gram and chicken pieces, mix well and sauté on high heat for 1-2 minutes. Add 4 cups water and mix well.
5. Add lemon juice and mix, fit the lid on and cook till 3-4 whistles are released. Allow the pressure to settle completely.
6. Transfer to a serving plate, put a dollop of ghee on top, garnish with onion rings, lemon wedge and coriander sprig and serve immediately with papad.