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Khichda (Chicken Rice Porridge) Recipe

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★★★★★

5 from 53 reviews

Khichda is a comforting and flavorful chicken rice porridge made with a wholesome combination of brown basmati rice, pearl barley, mung beans, chickpeas, and red lentils simmered with tender chicken, aromatic spices, and fresh herbs. This hearty dish is enriched with a spiced ghee-cashew topping and garnished with fried onions, fresh mint, cilantro, and lemon wedges, delivering a perfect balance of texture and vibrant taste in every spoonful.

Ingredients

Scale

Grains and Lentils

  • 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)

Main Ingredients

  • 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)

Seasoning Mix

  • 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)

Garnishes

  • Fried onions (reserved from sautéed onions)
  • Fresh mint
  • Fresh cilantro
  • Cashew halves
  • Lemon wedges
  • Ghee

Instructions

  1. Cook Grains and Lentils: In a large cooking pot, combine brown basmati rice, pearl barley, whole dried mung beans, chana dal (split chickpeas), and red lentils. Add about 5 cups of water and bring the mixture to a boil. Reduce heat and let it simmer until all the grains and lentils are soft, approximately 30 minutes.
  2. Sauté Onions: While the grains and lentils are cooking, heat olive oil in a large cooking pot over medium-high heat. Add thinly sliced yellow onions and sauté until golden brown, about 20 minutes. Use a slotted spoon to transfer half of the fried onions onto a plate and reserve for garnish.
  3. Sear Chicken: To the same pot with remaining onions, add the chicken pieces and sear them, stirring often to ensure juices evaporate, for about 5 minutes. Add ginger garlic paste and cook for another 2 minutes until fragrant.
  4. Add Spices and Tomatoes: Stir in garam masala, Kashmiri chili powder, turmeric, ground coriander, and ground cumin, mixing well to coat the chicken. Then add chopped tomatoes and cook until they become soft and pulpy.
  5. Combine and Simmer: Transfer the cooked chicken and tomato mixture to the pot with the cooked grains and lentils. Add chopped fenugreek leaves, fresh cilantro, fresh mint, chicken stock, and salt to taste. Bring everything to a boil, then reduce the heat, cover with a lid, and simmer until the mixture thickens to a porridge-like consistency, about 25 minutes. Add more stock as needed to maintain desired consistency.
  6. Season with Lemon: Stir in lemon juice, adjusting to your preferred taste. Also adjust the consistency and salt if necessary, balancing all flavors.
  7. Prepare Seasoning Topping: In a small saucepan, heat ghee over medium heat. Add cashews and toast until they start to brown, about 2 minutes. Add grated garlic and sauté for another minute until aromatic. Turn off the heat and mix in dried mint, turmeric, and Kashmiri chili powder carefully, ensuring the spices do not burn.
  8. Assemble and Serve: Ladle the khichda into serving bowls. Top each bowl with the prepared seasoning mixture, reserved fried onions, a drizzle of ghee, and fresh cilantro. Serve with additional lemon slices, fresh mint, fresh cilantro, and cashew halves on the side for an enhanced garnish.

Notes

  • Fenugreek leaves can be substituted with dried fenugreek if fresh is unavailable.
  • Adjust the chili powder or use green chilies according to your preferred spice level.
  • Use either chicken breast or thigh; thighs will provide a juicier texture.
  • For a richer flavor, use homemade chicken stock.
  • The seasoning mixture adds an aromatic and textural contrast to the creamy porridge.
  • You can prepare the grains and lentils mixture a day ahead and refrigerate for convenience.

Keywords: khichda recipe, chicken porridge, chicken rice porridge, South Asian chicken porridge, lentil rice chicken stew

Find it online: https://tastybella.com/khichda-chicken-rice-porridge-recipe/