Khichda is a hearty and flavorful one-pot meal made with meats, grains, lentils, and spices. Here we make this nourishing porridge with chicken and rice. It is very delicious and satisfying while providing a good amount of fiber, protein, and healthy fats!
Khichda With A Twist
Khichda is a popular delicacy during Ramadan and has its roots in Mughlai cuisine. While similar to Haleem, Khichda has its own unique characteristics that set it apart. When I make Haleem, I cook the meat until it's shredded, but for khichda I leave the meat chunky.
Khichda also has some resemblance to Khichdi, which is cooked with rice and lentils as a thick porridge or dry grainy version. While chicken rice porridge is often associated with Far Asian cuisine, chicken khichda is basically an Indian chicken rice porridge that's perfect for cold winters or rainy days, like our Ash Reshteh.
A healthier twist, this recipe uses chicken for a leaner protein option, brown rice instead of wheat, tomatoes and fenugreek leaves for a different flavor.
Why You Should Make This Recipe
- It is a one pot recipe.
- A complete nutritious meal.
- You can make large quantities and freeze some for later.
- Suitable for meal prep and menu planning.
Ingredient Notes
- Meat: Here I have used boneless chicken with the addition of stock as the cooking liquid. But you can use chicken with bones, as it adds extra flavor to the dish. Traditional recipes use lamb, goat, beef or veal.
- Grains: Traditional recipes use soft wheat, available as "haleem wheat" at Indian grocery stores. And also add some rice. But here I have replaced wheat with brown rice, which also gives a hearty texture to the dish. Additionally, pearl barley is gives a nice consistency.
- Lentils: I use a combination of lentils - dried whole moong dal (mung beans), chana dal (split baby chickpeas) and masoor dal (red lentils).
- Tomatoes: This is not typical in traditional khichda recipes. But it gives a nice twist. It's like a thick soup in taste.
- Fenugreek: It adds a unique flavor to this khichda. And combines very well with the other herbs. Fresh, frozen and dried fenugreek leaves are available at Indian and Middle Eastern stores.
- Chicken Stock: This adds a rich flavor. You can use broth too.
- Herbs: I use fresh herbs for great flavor. But I add dried mint to the seasoning oil, which works pretty well.
- Oil and Ghee: I use olive oil to cook the onions, and a drizzle of ghee adds richness to the dish.
How To Make Khichda
This is a brief visual overview. Full recipe with measurements is at the end of the post.
- Cook brown rice, barley, mung beans, split chickpeas, and red lentils in a pot with water until soft.
- Sauté onions in a separate pot until golden brown and transfer half to a plate.
- Sear chicken in the same pot, then add ginger garlic paste and spices. Add chopped tomatoes and cook until soft.
- Mix in the cooked grain and lentil mixture, herbs, stock and salt. Simmer until thick and porridge-like. Season with lemon juice to taste.
- Seasoning mixture: Heat ghee, toast cashews and saute grated garlic. Stir in dried mint, turmeric, and chili powder.
- Serve the khichda and top with the seasoning mixture, fried onions, ghee and cilantro.
My Top Tips
Slow cooking is key: To achieve the perfect consistency and flavor, slow cooking is essential for khichda. Allow it to simmer on low heat for at least 25-30 minutes to soften the meat, grains, and lentils. Let the flavors blend together.
Use a mix of lentils and grains: Using a combination of lentils and grains adds depth of flavor and texture to the dish. Experiment with different types to find your preferred combination.
Fry the onions well: Cook the onions until they turn golden brown and crispy for a richer flavor and texture in the khichda.
How to Serve
- Khichda is traditionally served hot and garnished with ghee, fresh chopped herbs, and crispy fried onions.
- For an extra crunch and heat, you can top it with toasted cashews, sliced chilies, and julienned ginger. Serve with lemon wedges on the side.
- Enjoy it as a complete meal anytime during the week or as a side dish at parties. It pairs well with warm whole wheat naan.
More Indian Recipes
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Khichda (Chicken Rice Porridge)
Ingredients
- ¾ cup brown basmati rice
- ¼ cup pearl barley
- ½ cup whole dried mung beans
- ½ cup chana dal split chickpeas
- ½ cup red lentils masoor dal
- ¼ cup olive oil
- 2 cups thinly sliced yellow onions
- 1 pound boneless chicken breast or thigh, cut into 1-inch pieces
- 1½ tablespoons ginger garlic paste
- 2 teaspoons garam masala
- 2 teaspoons Kashmiri chili powder or chopped green chilies, adjust per taste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 cups chopped tomatoes
- ⅓ cup fresh chopped fenugreek leaves or 2 tablespoon dried fenugreek
- ⅓ cup fresh chopped cilantro
- 3 tablespoons fresh chopped mint
- 3 cups chicken stock more if needed
- Salt as per taste
- 2 tablespoons lemon juice as per taste
Seasoning Mixture
- 1 tablespoon ghee or oil
- 2 tablespoons cashews optional
- 1 tablespoon garlic grated
- 1 tablespoon dried mint
- ½ teaspoon turmeric
- 2 pinches Kashmiri chili powder or paprika for less heat
Garnish
- Fried Onions Fresh Mint, Fresh Cilantro, Cashew Halves, Lemon Wedges, Ghee
Equipment
Instructions
- In a large cooking pot, add brown rice, barley, mung beans, split chickpeas, and red lentils. Add about 5 cups of water and bring it to a boil. Lower the heat and cook until soft, approximately 30 minutes.
- Meanwhile, heat olive oil in a large cooking pot, add onions and sauté over medium-high heat until golden brown, around 20 minutes. Using a slotted spoon transfer half the onions to a plate.
- To the same dish, add chicken and sear the pieces, stirring often, making sure to evaporate the juices, about 5 minutes. Add ginger garlic paste and stir until aromatic, about 2 minutes.
- Add garam masala, chili powder, turmeric, coriander and cumin. Mix well. Add the chopped tomatoes and cook until soft.
- Add the cooked chicken to the cooked grain and lentil mixture. Add fenugreek, cilantro, mint, stock and salt. Bring it all to a boil. Lower the heat, cover with a lid and simmer until it reaches a thick porridge-like consistency, about 25 minutes. Add more stock as needed.
- Stir lemon juice into the khichda as per taste. Adjust the consistency, salt, lemon juice, and other spices to taste.
Seasoning
- Heat one tablespoon of ghee in a small saucepan over medium heat. Add cashews and cook until the nuts start to toast, about 2 minutes. Add grated garlic and stir until aromatic, about 1 minute.
- Turn off the heat and stir in dried mint, turmeric, and chili powder, making sure not to let the spices burn.
- Ladle the khichda into a serving bowl. Top it with the seasoning mixture, remaining fried onions, ghee and some fresh cilantro.
- Serve with additional lemon slices on the side.
Notes
- Meats: You can also use lamb, beef, goat or veal. Be sure to adjust the cooking time.
- Storage: Refrigerate leftovers for 5 to 6 days. Freeze khichda in small portions for couple months. Thaw and reheat, adding broth or water as needed.
- Frozen or fresh fenugreek leaves, brown basmati rice, mung beans, dals, spices, and dried herbs are available at Indian and Middle Eastern stores.
- Nutrition facts not including any added salt.
- Variations and recipe questions answered below.
Nutrition
Variations
This dish is egg-free, soy-free and high in protein.
- Dairy-free: Use only oil instead of ghee.
- Gluten-free: Substitute barley with rice.
- Nut-Free: Simply omit the cashews.
Recipe Questions Answered
Slow cooking the chicken khichda helps achieve a wonderful consistency, as it allows the chicken, grains, and lentils to soften perfectly over a long period of time. Just add all the ingredients to a slow cooker, and cook on low heat for several hours.
You can use Instant Pot or pressure cooker to make khichda, but the texture may differ a bit from the slow-cooked version. It is especially useful for red meat khichda. But you can also use it for chicken khichda.
This savory Indian chicken and rice porridge is a wholesome and satisfying meal made with whole grains, lentils, and lean protein from chicken. It provides a good amount of fiber which is great for gut health and weight management. Tips for adjusting the recipe to suit your dietary needs are above in "variations" section.
This post was first published on October 14, 2016 and has been updated for your benefit.
Steven Grace
You list in the ingredients “3 chicken bone broth”. Am I correct in assuming that is 3 cups of bone broth, i.e., 750ml?
Roxana Begum
Yes.