Are you wondering why I am sharing the recipe of Murgi Khichuri aka Chicken Khichuri just after the recipe of Bhuni Khichuri? The reason is quite simple. These days we are mainly living on one-pot meals, especially dishes that can be cooked in a pressure cooker within no time. After the marathon pujo cooking, I am taking a break. I mostly am cooking simple dishes after returning from the office. A simple Murgir Mangshor Khichuri works best when we crave a non-vegetarian simple meal.
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Murgi Khichuri aka chicken Khichuri in a Pressure Cooker!
Let me tell you, this is not an elaborate khichuri recipe. In this post, I am not sharing the recipe for rich Bangladeshi Murgi Khichuri or our favorite Mangsher Khichuri with mutton mince. Instead, this is a simple recipe that I follow whenever I have a few chunks of chicken available at home and I am not in the mood to cook an elaborate meal.
Murgir Manghsor Khichuri, is a perfect one-pot meal!
I improvised this recipe of Bengali Murgir Khichuri when I was in Bihar. I used to cook this and many one-pot meals back then after returning from the office including pish pash and kedgeree. A few chunks of chicken, Red Lentil aka Masoor Daal, and Gobindobhog rice along with a few spices are what you need to make this. The recipe does not require lengthy marination time and I mostly marinate the chicken upon returning from the office. Mehebub chops the veggies needed and then I make the khichuri around 30 minutes before dinner. Pasta is responsible for adding some ghee while Mehebub serves the khichuri.
In general, I don't make omelettes while making Murgir Khichuri. Omelette aka dim bhaja is something we prefer when the khichuri is not cooked with animal protein. A few pieces of fried Papad and seasonal aachar (mostly homemade) are what we prefer with the Murgi Khichuri. As I already mentioned, Ghee is a must. Veggies are optional and I add whatever I prefer based on availability. Last but not least, I use my age-old pressure cooker which I purchased back in Bihar in 2009 to make. You don't need to use an old cooker though
Recipe Card
Murgi Khichuri | Murgir Mangshor Khichuri
Bengali Murgi Khichuri aka chicken khichuri is an easy one-pot meal cooked with chicken chunks, rice, and red lentil
Ingredients
- 400 g Chicken curry-cut without skin
- 150 g Gobindobhog Rice
- 150 g Red Lentil/ Masoor Dal
- 3 Onions
- 2 Tomatoes
- 1 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- 2 Green Chilies
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Spices
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
Whole Spices for Tempering
- 2 Bay Leaf
- 2 Dry Red Chilies
- 2 Green Cardamom
- 1 Cinnamon Stick
Instructions
- Wash chicken chunks.
- Marinate chicken with ½ Tsp. each of Cumin powder, coriander powder, garam masala powder, red chili powder, turmeric powder, sugar, salt, and also 1 Tbsp. Mustard oil for 30 minutes.
- Meanwhile, wash both Gobindobhog Rice and also Red lentil under running water and soak in plain water for 15 minutes.
- Chop Onion and also Tomato.
- Heat remaining Mustard oil in a pressure cooker and temper the oil with Bay Leaf, Dry Red Chili, Green Cardamom, and also Cinnamon Stick.
- Add chopped onion and fry till the onion turned translucent.
- Now add chopped tomatoes followed by ginger and also garlic paste.
- Add chopped green chilies as well.
- Now add remaining Cumin powder, Coriander powder, Turmeric powder, Red chili powder, Sugar, and also ½ Tsp. Salt.
- Mix everything and cook till oil floats on the top.
- Add marinated chicken and cook for five minutes on low flame and stir in between.
- Now add soaked rice and lentil and mix with the chicken.
- Stir to fry the rice and lentil for 3-4 minutes.
- Adjust spices if needed.
- Now add 5 cups of boiling water to cover the rice.
- The water should cover the rice and must be two inches over the rice.
- Adjust the water based on the type or size of the cooker you are using.
- Now put the lid on and place the vent weight.
- Cook on high flame till the pressure builds and releases once (one whistle).
- Reduce the flame and wait till the pressure builds again and releases once more (another whistle).
- Switch the flame off. Wait till the pressure drops completely.
- Open the lid and mix the Khichuri with a ladle.
- If needed add little hot water to make it runny.
- Now add Ghee and remaining Bengali Garam Masala Powder and mix.
- We prefer some more Ghee which we add while serving the Khichuri.
Notes
- Gobindobhog or any short-grain flavored rice works best for this recipe. If not, available you can use Basmati or Mogra, or Chinigura rice.
- I do not like the Khichuri loaded with chicken instead prefer a few chunks per person. I use 50g pieces of chicken so that per person there are around 2-3 pieces.
- Ghee is optional. You can completely skip it.
- You can use green peas, carrots, cauliflower, and also potato while making this. However, we prefer not to add veggies in this particular preparation.
- Instead of chopped tomato, you can use tomato puree or paste.
Nutrition
Easy one-pot meal recipes from Debjanir Rannaghar!
- Niramish Bhuni Khichuri | Bengali Bhuni Khichuri
- Pishpash aka Pish Pash, the Anglo-Indian Rice and Chicken Hotchpotch
- Sabudana Khichdi: A kick-start Breakfast to welcome the Poila Boishakh
- Masoor Daler Patla Khichuri aar Ilish Mach Bhaja
- Ghee Bhat | Bengali Sweet Pulao
- Bhat Bhaja | Bengali Bhaja Bhat
- Aam Kola Doi Chire Makha; the bowl full of comfort from both the houses I call home!
- Bengali Niramish Khichuri | Bhoger Khichuri | Bengali Khichuri
- Panta Bhat
Have you tried the easy chicken khichdi recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe which you can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the chicken khichuri Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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