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 and cooking simple dishes after returning from the office. A simple Murgir Mangshor Khichuri works best when we crave a non-vegetarian simple meal.
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 of 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 a mood to cook an elaborate meal.
Murgir Manghsor Khichuri, a perfect one-pot meal!
I have 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 omelette 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 or based on the availability. Last but not the least, I use my age-old pressure cooker which I purchased back in Bihar in 2009 to make this. You don't need to use an old cooker thoughPrint
Bengali Murgi Khichuri aka chicken khichuri is an easy one-pot meal cooked with chicken chunks, rice, and red lentil
- 400g Chicken: 400g (curry-cut without skin)
- 150g Gobindobhog Rice
- 150g Red Lentil/ Masoor Dal
- 3 Onions
- 2 Tomatoes
- 1 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- 2 Green Chilies
- 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
- 2 Bay Leaf
- 2 Dry Red Chilies
- 2 Green Cardamom
- 1 " Cinnamon Stick
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
- 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.
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, carrot, 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main
- Method: cooking
- Cuisine: Bengali
- Serving Size: 250g
- Calories: 599
- Sugar: 9g
- Sodium: 662mg
- Fat: 17.9g
- Saturated Fat: 4.3g
- Carbohydrates: 66g
- Fiber: 15.2g
- Protein: 43g
- Cholesterol: 85mg
Keywords: Chicken Khichuri recipe, murgi khichuri recipe, chicken khichdi recipe. debjanir rannaghar
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!
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 on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.