Chicken Khichdi | चिकन खीचड़ी | Sanjeev Kapoor Khazana

CHICKEN KHICHDI

Ingredients

¾ cup short grain rice (ambe mohar), soaked and drained
½ cup split skinless green gram (moong dal), soaked and drained
150 grams boneless chicken, cut into small cubes
1 tbsp oil
1 tsp cumin seeds
1 bay leaf
1-2 green cardamoms
1 black cardamom
1 dried red chilli
1 large onion, chopped
1½ tbsps ginger-garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
½ tbsp Tata Sampann Chicken Masala
2small tomatoes, chopped
Salt to taste
1 tbsp freshly chopped coriander leaves
1-2 green chillies, chopped
2 tsps lemon juice
Papad to serve
Ghee to serve
Onion rings to serve
Lemon wedge to serve
Coriander sprig for garnish

Method

1. Heat oil in a non-stick pressure cooker, add cumin seeds, bay leaf, green cardamoms, black cardamom, dried red chilli and onion. Sauté well till the onion turns light golden brown.
2. Add ginger-garlic paste and mix well. Cook for 1 minute. Add turmeric powder, red chilli powder and Tata Sampann Chicken Masala, mix well and cook for 1 minute.
3. Add tomatoes, salt, chopped coriander, green chillies and mix well. Cover and cook till the tomatoes turn pulpy.
4. Add rice, moong dal and the chicken pieces, sauté on high heat for 1-2 minutes. Add 3-4 cups water and mix well.
5. Adjust seasoning, place the lid on and cook for 3-4 whistles. Allow the pressure to be released completely.
6. Transfer to a serving plate, garnish with coriander sprig and serve hot with papad, onion rings, lemon wedge.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice