Description
Bengali Murgi Khichuri aka chicken khichuri is an easy one-pot meal cooked with chicken chunks, rice, and red lentil
Ingredients
Units
Scale
- 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
Instructions
- Wash chicken chunks.
- Marinate chicken with 1/2 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 1/2 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main
- Method: cooking
- Cuisine: Bengali
Nutrition
- 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
