Place the brown rice, barley, mung beans, split chickpeas and red lentils in a cooking pot.
Add about 5 cups of water. Bring it to a boil, lower the heat and cook it until soft. May take 30 minutes approx.
Meanwhile, heat the oil in a large sauté pan and sauté the onions over medium heat until golden brown, which may take about 20 minutes.
Drain the oil. Approximately 3 tablespoons of oil should be drained.
In a cooking pot heat 1 tablespoon of oil and add the chicken. Let the water evaporate and brown the chicken pieces lightly.
Add ginger garlic paste and stir couple minutes. Then add turmeric, cumin, coriander, garam masala and cayenne pepper and mix it. Next, add the chopped tomatoes and cook until soft.
Then add the cooked rice/barley/lentils and mix.
Add Fenugreek, cilantro, bone broth, half the fried onions and some salt. Bring it all to a boil. Reduce the heat to low setting and simmer it for about 20 or more minutes until well cooked. Add more broth as needed.
Stir lemon juice into the khichda as per taste. Adjust the consistency, salt, lemon juice and other spices to taste.
For seasoning, heat one tablespoon of oil or ghee. Add grated garlic and stir 2 to 3 minutes until lightly toasted. Turn off the heat and add dried mint, turmeric and red pepper flakes, if you prefer. Make sure to not let the spices burn in this last step.
Ladle the chicken rice porridge into a serving bowl. Top it with the garlic-turmeric-mint-oil mixture, remaining fried onions and some fresh cilantro.
You may serve some additional lemon slices on the side.
Make sure to use a mandolin slicer for thin onion slices.
Frozen chopped fresh fenugreek leaves can be found in Indian and Middle Eastern stores.
Brown basmati rice, mung beans, dals, spices and dried herbs are available at Indian and Middle Eastern stores.