A rich and hearty one-pot meal where tender shredded chicken is slow-cooked with a blend of lentils and broken wheat. This Mughlai classic is fragrant with spices and garnished with crispy fried onions and fresh herbs.
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
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.
A rich and hearty one-pot meal where tender shredded chicken is slow-cooked with a blend of lentils and broken wheat. This Mughlai classic is fragrant with spices and garnished with crispy fried onions and fresh herbs.
This mughlai recipe takes 165 minutes to prepare and yields 6 servings. At 507.79 calories per serving with 37.52g of protein, it's a advanced recipe perfect for lunch or dinner.
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
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
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
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
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.
Pro Tips
1Soaking the grains and lentils overnight is non-negotiable for achieving the perfect soft and creamy texture.
2For the best flavor, fry your own onions for birista. The leftover oil is infused with flavor and can be used in the chicken curry.
3The key to authentic khichda is the 'ghotai' or blending process. Aim for a coarse, stringy texture, not a smooth puree.
4Use a heavy-bottomed pot and stir constantly during the final simmering stage to prevent the dense mixture from scorching.
5Khichda thickens as it cools. When reheating, add a little hot water or milk to loosen it to your desired consistency.
6This dish is perfect for batch cooking as it freezes exceptionally well. Store in airtight containers for up to two months.
Recipe Variations
Mutton Khichda
Mutton Khichda
Replace chicken with 500g of bone-in mutton pieces. Increase the pressure cooking time for the mutton to 8-10 whistles or until the meat is extremely tender and falling off the bone.
Vegetarian Khichda
Vegetarian Khichda
Omit the chicken. Sauté a mix of finely chopped vegetables like carrots, beans, and peas with the spices before adding the soaked grains. Add paneer cubes or soya chunks for protein.
Different Grains
Different Grains
You can experiment by adding other grains like barley or oats along with the broken wheat for a different texture and nutritional profile.
Health Benefits
✨
Protein Powerhouse
The combination of chicken and a variety of lentils makes this dish incredibly rich in high-quality protein, essential for muscle building, repair, and overall body function.
✨
Sustained Energy Release
Made with broken wheat and whole lentils, Khichda is packed with complex carbohydrates and fiber, which digest slowly to provide a steady supply of energy and prevent sharp blood sugar spikes.
✨
Promotes Digestive Health
The high fiber content from the whole grains and lentils aids in digestion, promotes a healthy gut microbiome, and contributes to a feeling of fullness, which can help with weight management.
✨
Complete One-Pot Meal
Khichda is a wholesome, balanced meal in a single pot, providing essential macronutrients (protein, carbs, fats) and micronutrients from the diverse ingredients and spices.
Frequently Asked Questions
What is the difference between Chicken Khichda and Haleem?
While similar, the main difference lies in texture and ingredients. Khichda typically uses chunks of meat that are shredded, retaining a fibrous texture, and often includes rice. Haleem involves pounding the meat and grains together for a longer time to achieve a smoother, more paste-like consistency and usually omits rice.
Is Chicken Khichda healthy?
Yes, it can be a very balanced and nutritious meal. It's rich in protein from chicken and lentils, and complex carbohydrates and fiber from broken wheat. However, it can be high in calories due to the use of ghee and fried onions. For a healthier version, reduce the amount of oil/ghee and use baked onions instead of fried.
How many calories are in one serving of Chicken Khichda?
A typical serving of approximately 410 grams contains around 600-650 calories, depending on the amount of oil and ghee used. It's a calorie-dense dish, making it very satiating.
Can I use store-bought fried onions?
Yes, you can use store-bought fried onions (birista) to save time. However, homemade birista provides a much fresher and more aromatic flavor to the dish.
How do I get the authentic stringy texture?
The key is the 'ghotai' (mashing) process after cooking. Use a wooden masher or an immersion blender in short, controlled pulses. The goal is to break down the components just enough to meld them together while keeping the fibrous texture of the shredded chicken and grains intact. Avoid blending it into a smooth paste.
Can I make this in an Instant Pot?
Absolutely. Use the 'Sauté' function for frying onions and cooking the chicken masala. Then, pressure cook the chicken and later the grains using the 'Pressure Cook' or 'Manual' setting. The timings will be similar to a stovetop pressure cooker.
