Ingredients

¾ cup brown basmati rice

¼ cup pearl barley

½ cup whole dried mung beans

½ cup chana dal (split chickpeas)

½ cup red lentils (masoor dal)

¼ cup olive oil

2 cups thinly sliced yellow onions

1 pound boneless chicken (breast or thigh, cut into 1-inch pieces)

1½ tablespoons ginger garlic paste

2 teaspoons garam masala

2 teaspoons Kashmiri chili powder (or chopped green chilies, adjust per taste)

1 teaspoon turmeric

1 teaspoon ground coriander

½ teaspoon ground cumin

2 cups chopped tomatoes

⅓ cup fresh chopped fenugreek leaves (or 2 tablespoons dried fenugreek)

⅓ cup fresh chopped cilantro

3 tablespoons fresh chopped mint

3 cups chicken stock (more if needed)

Salt (as per taste)

2 tablespoons lemon juice (as per taste)

1 tablespoon ghee (or oil)

2 tablespoons cashews (optional)

1 tablespoon garlic (grated)

1 tablespoon dried mint

½ teaspoon turmeric

2 pinches Kashmiri chili powder (or paprika for less heat)

Fried onions, fresh mint, fresh cilantro, cashew halves, lemon wedges, and extra ghee for topping

Instructions

Step 1: In a large pot, combine brown basmati rice, pearl barley, mung beans, chana dal, and red lentils. Add about 5 cups of water and bring to a boil. Reduce heat and cook until soft, about 30 minutes.

Step 2: While the grains cook, heat olive oil in another large pot over medium-high heat. Add sliced onions and sauté until golden brown, about 20 minutes. Remove half the onions with a slotted spoon and set aside for garnish.

Step 3: In the same pot with remaining onions, add chicken pieces. Sear for 5 minutes, stirring often to evaporate juices. Add ginger garlic paste and cook another 2 minutes until fragrant.

Step 4: Stir in garam masala, Kashmiri chili powder, turmeric, ground coriander, and ground cumin. Mix well. Add chopped tomatoes and cook until soft.

Step 5: Add the cooked chicken mixture to the pot with the cooked grains and lentils. Add fenugreek leaves, cilantro, mint, chicken stock, and salt. Bring to a boil, then cover and simmer until thick and porridge-like, about 25 minutes. Add more stock if needed to adjust consistency.

Step 6: Stir in lemon juice to taste. Adjust salt, lemon, and spices as desired.

Step 7: In a small pan, heat ghee over medium heat. Add cashews and toast until golden, about 2 minutes. Add grated garlic and stir until aromatic, about 1 minute.

Step 8: Remove from heat and stir in dried mint, turmeric, and chili powder carefully to avoid burning.

Step 9: Serve the khichda in bowls topped with the spiced cashew mixture, reserved fried onions, a drizzle of ghee, fresh cilantro, and additional garnishes like fresh mint, cashew halves, and lemon wedges.

Tips & Variations

For extra depth, soak the lentils and beans for an hour before cooking to reduce cooking time and improve texture.

If you prefer a vegetarian version, omit the chicken and use vegetable stock instead.

Adjust the chili powder based on your spice tolerance or substitute with mild paprika for less heat.

Using fresh fenugreek leaves adds a vibrant flavor; dried fenugreek is a good substitute when fresh is unavailable.

FAQs

Can I use other types of rice for khichda?

Brown basmati rice is preferred for its nutty flavor and health benefits, but you can substitute with white basmati rice. Keep in mind that cooking times may vary slightly.

Is khichda spicy?

Khichda has a warm, mildly spicy flavor thanks to the combination of garam masala and Kashmiri chili powder. You can adjust the heat level by reducing or increasing the chili powder or substituting with green chilies.