Khichda is a savory 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!
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.
Onions: Use a mandolin slicer for thinly sliced onions.
Storage: Refrigerate leftovers for 5 to 6 days. Freeze khichda in small portions for couple months.
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.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.