This chicken khichuri is a kind of output of my laziness on a weekend.
Had some 3-4 pieces of chicken sitting in my fridge and weather was just right to indilge in some khichuri. Hubby suggested chicken kosha with khichuri and I thought like why can’t I combine both and yes, this khichuri is born.
Had this with some home made mango pickle and lunch was sorted.
- Chicken – 4 pieces
- Gobindabhog rice – 1 cup
- Rosted Mug dal – 3/4 cup
- Bayleaves – 4
- dry whole chiili – 2
- Green cardamom – 4-5
- Cumin powder, coriander powder – 1 tsp each
- Ginger paste – 2 tbsp
- Garlic paste – 1 tsp
- Onion – 2, chopped
- Salt, turmeric, red chilli powder
- Curd – 50 gms
- Garam masala powder
- White oil
- Green peas – 1/2 cup
Marinate the chicken pieces with salt, turmeric powder, curd, half of ginger paste, garlic paste, half of sliced onion, half of cumin powder, coriender powder, red chilli powder and keep aside for 1 hour.
Soak the rice and dal in water after washing. In a wok, heat oil, then add bayleaf, whole dried chilli and green cardamom.
Then add the marinated chicken and stir till the oil starts coming out of the gravy.
Add a cup of hot watet and cook covered till the chicken is done.
Keep aside including the gravy.
Take another deep pan and then add oil. Add the remaining spiced onion and fry till brown. Keep aside.
In the same pan, add oil and ghee. Next add bayleaf and whole dey chilli and fry for a minute till the chilli turns color. Add the remaining ginger paste along with cumin powder and a pinch of salt and fry well.
Next add the soaked rice and dal along with some turmeric and fry well till the rice becomes translucent.
Next add 2 cups of hot water and mix well with dal and rice.
Keep cooking till rice and dal is half cooked. Add the cooked chicken along with the gravy and mix.
Add the green peas at this moment too.
Continue cooking till the rice and dal is cooked through and chicken is incorproated well into the khichuri. Season well and sprinkle some garam masala powder at the end. You may add some chopped green chillis too as per your taste.
Spread the beresta or browned onion at the top. You may add an extra dollop of ghee too. Serve with some salad and achar.