“It’s raining its raining, its Raiiiiining” the mind remember the sound when monsoon comes to my door step. Another thing which rings the bell for me during monsoon is khichdi. Ummmm I can actually smell the aroma.
But one thing was common in every house, if it is a khichdi day, it has to be a veg day. You can have fried eggs or omelets or maximum a mach bhaja but any non-veg dish is strictly no.
Now I’m planning to give a twist in our regular veg khichdi by turning it into a non-veg. Here I’m sharing a chicken recipe cooked with khichdi. It took less than 15 mins to empty the serving bowl and after dinner plates were as clean as if they were washed.
Chicken breast: 350 gms (boneless)
Masoor daal: 3 tbsp
Mung daal: 3 tbsp
Rice: 7 tbsp (I used gobindo bhog)
Onions: 2 large
Tomato: 2 small
Potato: 2 medium
Carrot: 1 large
Green chilli: 6-8
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Tomato puree: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Hing: 1 pinch
Dry red chilli: 3-4
Bay leaves: 1-2
Pepper corn: ½ tsp
Cumin seeds: 1 tsp
Fenugreek seeds: 1 tsp
White mustard seeds: 1 tsp
Mustered oil: 2 tsp
Ghee: 2 tbsp
Salt according to your taste
- Dry roast the mung daal in a heavy bottomed non-stick pan. Fry for few mins until fragrant. Then add masoor daal and continue roasting both together for another 2/3 mins. When you can see the color is changing a bit, switch off the flame; keep aside to cool it down.
- When the cooling process is on, it’s time to work on the chicken. Wash and clean chicken carefully; make them bite sizes pieces and marinate with half of the ginger-garlic paste, turmeric powder, red chilli powder & salt. Keep the in the refrigerator (covered) for 30 mins. Wash thoroughly the rice and soak in a separate bowl. Wash all the vegetables too and do all the chopping and dicing. Once the roasted daal mixture is cooled down, wash them too.
- Now take a non-stick pan and heat the oil. Add hing, bay leaves, pepper corn, dry red chillies, cumin seeds, fenugreek seeds, mustard seeds, and let them crackle.
- Add chopped onions, green chillies, fry until onions change its color to light golden. Then add ginger-garlic paste and fry until edges of the onions are slightly dark in color.
- Now add chopped carrot and potatoes. Stir lightly. Add chicken pieces and mix well so that all the pieces get coated. Now add chopped tomato and dry ingredients along with salt, keep mixing until the raw smell is gone.
- Now add tomato and sauté for few more mins. You will see the thick gravy is appearing on the edges. Continue cooking and after a short time oil will be floating on the edges.
- This is the time to add the rice and roasted daal mixture. If you are opting for pressure cooker, transfer the entire mixture in a pressure cooker and 1 ½ cups of warm water and let it boil uncovered on medium-high flame. Wait for the pressure to rise, then turn down the flame to medium-low and cover it with the lid.
- Leave it untouched with the weight on and wait for 3-4 whistles. Switch off the flame and let it rest for 10-15 mins or until cool. Take out the steam by keeping the cooker under running water if you are in hurry.
Your delicious Murgh Khichdi is ready to rock the table and people around it.