Thursday, January 24, 2019

CHICKEN KHICHDA / CHICKEN AND DAL KHICHDI



Chicken khichda is a very healthy one pot meal made with chicken, dal and rice cooked together with aromatic spices. This dish is cooked in many regions with a little variation according to their own taste. Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours.
In this recipe I have used only yellow moong dal as it is lighter on the stomach. I have adjusted the ingredients to our liking. You can also take a mixture of assorted dals handful of each. Chicken also can be replaced with mutton.


Ingredients:
Chicken ........ 200 gms (I used boneless)
Rice .............1 cup
Moong dal ... 1/2 cup
Cumin seeds .. 1/2  tsp
Pepper corns .... 6-7
Bay leaves ...... 1
Cinnamon stick .. 1" piece
Cloves ............. 4-5
Onions .......... 1 cup
Tomatoes ..... 1
Ginger paste .. 1 tsp
garlic paste ... 1 tsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves .... few
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp
Red chilli powder .. 1/4 tsp
Salt ................ to taste
Desi ghee ............. 2 -3 tbsps
Oil ....................... 1/4 cup to fry the onions for garnishing.

Method:

Wash the chicken and cut into tiny pieces.









Soak the rice and dal together for at least one hour.









In a pressure cooker heat 2 tbsps desi ghee or oil. Drop in the whole spices mentioned in the list.









When they give out an aroma add 1/2 cup the sliced onions. (save the remaining to deep fry for garnishing) and the ginger garlic paste.








Saute a bit. Add the tomato pieces and green chillies.










After the Tomato is soft tip in the chicken pieces.









Add the salt and spice powders.








Saute until the spices are well blended with the chicken.









Now add the soaked rice and dal.









Add 3 cups of water.. Adjust the salt. Add the mint and coriander leaves.








Close the pressure cooker and cook for 3 whistles and reduce the heat.
After 1/2 a minute close the gas. Allow the pressure cooker to cool down.








Meanwhile heat the oil in a kadai and fry the remaining onions to golden brown colour.






Remove them and set aside for garnishing.









Open the cooker and stir carefully. At this stage you can add a spoonful of ghee and mix or you can add it in the plates individually while serving.








Garnish with coriander leaves, crispy fried onions and a spoonful of ghee and serve immediately.


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