Chicken Khichda

Instructions

1. 1

   Soak Grains and Lentils

   • In a large bowl, combine the broken wheat, chana dal, urad dal, moong dal, masoor dal, and basmati rice.
   • Rinse the mixture under cold running water 3-4 times until the water runs clear.
   • Soak the mixture in ample water for a minimum of 6 hours, or preferably overnight. This is crucial for a soft texture.
2. 2

   Prepare Crispy Fried Onions (Birista)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are evenly golden brown and crisp.
   • Be watchful towards the end to prevent burning. Once golden, immediately remove with a slotted spoon and spread on a paper towel to drain excess oil. They will become crispier as they cool.
   • Set aside the birista. You can reserve 2-3 tablespoons of the flavorful onion-infused oil for cooking the chicken.
3. 3

   Cook the Chicken

   • In a large pressure cooker or heavy-bottomed pot, heat 2 tablespoons of ghee over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
   • Add the chicken pieces and sear for 5-7 minutes until they are lightly browned on all sides.
   • Stir in the spice powders: coriander powder, red chili powder, and 1/2 tsp of the turmeric powder. Add 1.5 tsp of salt. Cook for 1 minute.
   • Lower the heat, add the whisked curd and about 1/4 cup of the fried onions (birista). Stir continuously for 3-4 minutes until the oil begins to separate from the masala.
   • Pour in 2 cups of water, bring to a boil, then cover. Pressure cook for 3-4 whistles or cook in a covered pot for 20-25 minutes until the chicken is fall-apart tender.
   • Once the pressure releases naturally, carefully remove the chicken pieces. Shred the meat using two forks, discarding any bones. Reserve the gravy in the cooker.
4. 4

   Cook the Grains and Lentils

   • Drain the soaked grain and lentil mixture completely.
   • Add the drained mixture to the pressure cooker containing the leftover chicken gravy.
   • Add the remaining 1/2 tsp turmeric powder, 1 tsp salt, and 5 cups of fresh water. Stir well to combine.
   • Secure the lid and pressure cook on medium heat for 7-8 whistles, or for about 30 minutes, until the mixture is completely soft and mushy.
   • Allow the pressure to release naturally before opening the lid.
5. 5

   Combine and Blend (Ghotai)

   • Open the cooker to find a thick, porridge-like mixture. Add the shredded chicken back into the pot.
   • Using a traditional wooden masher (ghotni) or an immersion blender on low speed, begin to mash and blend the mixture. This process is called 'ghotai'.
   • Blend in short bursts for 2-3 minutes. The goal is to break down the grains and integrate the chicken, creating a coarse, fibrous texture. Do not over-blend into a smooth paste.
   • Stir in the garam masala powder and check for seasoning. Add more salt if needed.
6. 6

   Final Simmering

   • Place the pot on low heat and let the khichda simmer for 20-25 minutes. Stir frequently and scrape the bottom of the pot to prevent it from sticking and scorching.
   • The khichda will thicken considerably during this time. If it becomes too thick for your liking, add a splash of hot water to adjust the consistency.
   • This slow simmering step is essential for melding the flavors together.
7. 7

   Garnish and Serve

   • Ladle the hot chicken khichda into serving bowls.
   • In a small pan, heat the remaining 1 tablespoon of ghee for tempering.
   • Garnish the khichda generously with the crispy fried birista, chopped mint leaves, coriander leaves, and ginger juliennes.
   • Pour the hot ghee over the garnish just before serving.
   • Serve immediately with lemon wedges on the side for squeezing over.