Chicken Khichda

Name: Chicken Khichda
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 0.5 cup broken wheat (washed and soaked overnight); 0.25 cup rice (washed and soaked 30 minutes); 2 tbsp toor dal (washed and soaked overnight); 2 tbsp moong dal (washed and soaked overnight); 2 tbsp masoor dal (washed and soaked overnight); 2 tbsp chana dal (washed and soaked overnight); 500 g chicken (bone-in pieces); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup yogurt (plain, whisked); 2 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 3 pcs green cardamom; 1 inch cinnamon (stick); 2 pcs bay leaf; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 5 cup water; 2 tbsp coriander leaves (chopped); 2 tbsp mint (chopped); 1 tbsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

9/10

A slow-cooked mix of chicken, lentils, wheat, and rice that turns rich, hearty, and deeply savory. This one-pot dish is comforting and filling, with warm spices, soft grains, and a texture that sits somewhere between haleem and khichdi.

PREP

25m

COOK

70m

SERVES

1 KATORI

559 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Soak the grains and lentils.
Wash the broken wheat, toor dal, moong dal, masoor dal, and chana dal well. Soak them together overnight. Wash the rice separately and soak it for 30 minutes before cooking.
TIPA long soak helps the wheat and lentils break down into the thick, soft texture khichda needs.
pressure cook · ~40 min
Cook the grains, lentils, and chicken.
1.Drain the soaked broken wheat and lentils, then add them to a pressure cooker with the soaked rice.
2.Add chicken, black peppercorns, cloves, green cardamom, cinnamon, bay leaf, salt, and 5 cups water.
3.Pressure cook on medium heat for 25 to 30 minutes, until the chicken is very tender and the grains are completely soft.
rest · ~10 min
Let the pressure release naturally.
prep · ~8 min
Shred the chicken and mash the mixture.
Open the cooker, remove the chicken pieces, and discard the large bones. Shred the meat and return it to the cooker. Lightly mash the wheat and lentil mixture with the back of a ladle until thick and porridge-like.
TIPLeave a little texture in the pot so the khichda does not turn pasty.
saute · ~15 min
Cook the masala base.
1.Heat oil and ghee in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Add sliced onion and cook until golden brown, 6 to 8 minutes.
4.Add ginger-garlic paste and green chili, then cook for 1 minute.
5.Add chopped tomato and cook until soft and pulpy, 4 to 5 minutes.
TIPGolden onions give the dish its deep flavor, so do not rush this step.
mix · ~3 min
Add the spices and yogurt.
Lower the heat and mix in turmeric powder, red chili powder, coriander powder, and garam masala. Add yogurt and stir until the masala looks smooth and slightly glossy.
TIPKeep the heat low when adding yogurt so it blends in without splitting.
simmer · ~15 min
Combine the masala with the khichda.
Pour the cooked masala into the cooker with the chicken and grain mixture. Stir well and simmer on low heat for 12 to 15 minutes, adding a splash of water only if it looks too thick.
garnish · ~1 min
Finish with herbs and lemon juice.
Stir in coriander leaves, mint, and lemon juice just before taking the khichda off the heat.
serve
Serve the chicken khichda hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the broken wheat and dals overnight so they collapse into the signature thick, spoon-coating texture.
2
Use bone-in chicken for a deeper broth-like flavor; the meat also shreds more softly after pressure cooking.
3
After pressure cooking, remove whole spices like bay leaf, cardamom, and cloves if you want a smoother eating texture.
4
Mash only lightly after shredding the chicken; some visible grain and dal texture keeps khichda from turning gluey.
5
Brown the onions properly to a deep golden color, not just soft, or the masala will taste flat.
6
Add the yogurt on low heat and keep stirring so it emulsifies into the masala instead of splitting.
7
Khichda thickens as it sits, so loosen leftovers with hot water while reheating and simmer until creamy again.