Ingredients

• Chicken – 400 grams
• Rice – 3/4 cup
• Moong dal – 3/4 cup
• Onion – 1 medium, chopped
• Tomato – 1 medium, sliced
• Green chilies – 4 or as per taste, chopped
• Ginger – 1/2-inch piece, crush
• Garlic – 10 cloves, crushed
• Red chili powder – 1 and 1/2 tsp
• Turmeric – 1/2 tsp
• Garam masala – 1/2 tsp
• Mint leaves – a handful, torn with hands
• Coriander leaves – a handful, chopped
• Oil – 4 tbsp
• Cinnamon – 1-inch piece
• Star anise – 1/2
• bay leaf – 1
• Cumin seeds – 1 tsp
• Water -2 and 1/2 cups or as needed

How to Make Chicken Khichdi

• Heat oil in a pressure cooker. Add in the cumin seeds, cinnamon, bay leaf and star anise. Fry for a few seconds till the spices give out a nice fragrance.

• Add in the onion and saute till it turns pink and loses its raw smell.

• Add in the ginger and garlic and saute for a minute till the raw smell goes away.

• Add in the chicken and roast it on high flame till it changes color. It takes 1-2 minutes.

• Add the dry spices; red chili powder, turmeric powder, and garam masala. Roast the chicken for another minute or two.

• Then add the tomato, mint, coriander leaves, salt and some salt. Cook till the tomatoes go soft.

• Add in the rice and moong dal. I had a handful of soaked toor dal lying around so I added that too.

• Roast the rice and dal with the chicken and spices for 6-7 minutes. Sprinkle some water if the mixture looks too dry. Add 2.5 cups of water or as needed with your pressure cooker. Check the salt. Cook for 2 whistles and switch off the heat. Allow the pressure to release on its own.

• Mix the khichdi well before serving.

• Add a dollop of ghee and some lemon juice to it when you serve it in your plate. Serve hot with raita, salad and pickle.