Chicken Khichdi

Name: Chicken Khichdi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes); 0.5 cup moong dal (yellow split, washed); 300 g chicken (bone-in pieces, skin removed, cleaned); 2 tbsp ghee; 1 tsp cumin seeds; 2 pcs bay leaf; 1 inch cinnamon stick; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 pcs onion (medium, finely sliced); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 3 cup water (for cooking); 0.25 tsp salt; 2 tbsp cilantro (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A warm, comforting one-pot meal of rice, lentils, and tender chicken, slow-cooked with gentle spices and ghee. This nourishing Indian classic is light on the stomach yet deeply satisfying, perfect for a cozy dinner or when you need a bowl of wholesome comfort.

PREP

15m

COOK

30m

SERVES

1 KATORI

441 cal

SERVINGS

METHOD · 5 STEPS

prep · ~20 min
Wash and soak the rice and dal.
Wash basmati rice and moong dal together under running water until the water runs clear. Soak in fresh water for 20 minutes, then drain.
temper · ~9 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat until shimmering.
2.Add cumin seeds and let splutter for 30 seconds.
3.Add bay leaf, cinnamon, cardamom, and cloves. Sauté until fragrant (1 minute).
4.Add sliced onions and sauté until golden (5-7 minutes).
TIPTake your time with the onions — a deep golden color builds the khichdi's rich flavor.
saute · ~7 min
Sauté aromatics and chicken.
1.Add ginger paste and garlic paste. Sauté for 1 minute until the raw smell disappears.
2.Add turmeric powder and stir well.
3.Add chicken pieces and sauté for 3-4 minutes until the outside turns white.
4.Add slit green chilies and drained rice-dal mixture. Stir gently for 1 minute.
pressure cook · ~15 min
Pressure cook the khichdi.
1.Pour in 3 cups of water and add salt.
2.Stir once, close the lid, and pressure cook on medium heat for 3 whistles.
3.Turn off heat and let the pressure release naturally.
4.Open the lid and gently mash or stir the khichdi to combine.
TIPFor a creamier texture, mash lightly with the back of a ladle after cooking.
garnish
Garnish with cilantro and serve hot.
Spoon into serving bowls, sprinkle chopped cilantro on top, and serve warm with a dollop of ghee or a side of yogurt.

PRO TIPS

What to keep in mind.

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

1
Soak the rice and moong dal together for at least 20 minutes to ensure even cooking and a soft, porridge-like texture.
2
Sauté the onions until deep golden brown — this builds a rich, sweet backbone for the entire khichdi.
3
Use bone-in chicken pieces for deeper flavor and to prevent the meat from overcooking into shreds.
4
Let the pressure release naturally (not quick-release) so the grains and lentils finish steaming gently.
5
For a creamier khichdi, mash lightly with the back of a ladle after opening the cooker.
6
Serve with a side of plain yogurt or a squeeze of lemon to brighten the warm, earthy flavors.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian Khichdi

Skip the chicken and add 1/2 cup more moong dal and 1/2 cup mixed vegetables (carrots, peas, beans) in step 3. Cook the same way — perfect for a meat-free, protein-rich meal.

Low Oil Khichdi

Low-Oil Khichdi

Reduce ghee to 1 teaspoon and dry-toast the whole spices before adding onions. Sauté onions in 1 tablespoon water instead of extra ghee. A lighter version without sacrificing flavor.

High Protein Khichdi

High-Protein Khichdi

Replace half the basmati rice with an extra 1/4 cup moong dal and add 100g paneer cubes or tofu in the last step. Great for post-workout recovery or muscle building.

Jain Khichdi

Omit garlic, onion, and chicken. Use asafoetida (hing) in the tempering along with cumin seeds. Add cubed potatoes and carrots. Follows Jain dietary principles of avoiding root vegetables and non-vegetarian ingredients.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Easy to Digest

The combination of split moong dal and well-cooked rice with gentle spices makes this dish light on the stomach, ideal for convalescence or when you need a comforting, low-fiber meal.

✓

Rich in Lean Protein

Chicken provides high-quality, bioavailable protein for muscle repair, while moong dal adds plant-based protein and fiber for sustained energy.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and cumin contain natural anti-inflammatory compounds that support joint health and immunity, especially when cooked with ghee for better absorption.

QUESTIONS?

Frequently asked questions

Yes, but bone-in chicken adds more flavor and prevents the meat from drying out. If using boneless, cut into 1-inch pieces and reduce pressure cooking to 2 whistles.