Soft Chicken Khichdi

Name: Soft Chicken Khichdi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup rice (short-grain or sona masoori, rinsed); 0.5 cup moong dal (yellow split, dry roasted until light golden); 250 g chicken breast (boneless, cut into small 1-inch cubes); 2 tbsp ghee; 1 tsp cumin seeds; 1 inch ginger (peeled and finely grated); 1 pinch turmeric powder; 1 pinch black pepper (freshly ground); 0.5 tsp salt; 4 cup water

RATING

0.0/5

TASTE SCORE

8/10

A warm, comforting one-pot meal of rice, lentils, and tender chicken cooked down to a soft, porridge-like texture. Lightly spiced with turmeric, ginger, and a gentle cumin tempering, this khichdi is gentle on the stomach yet deeply satisfying. Perfect for a nourishing lunch or a cozy dinner.

PREP

10m

COOK

25m

SERVES

1 KATORI

422 cal

SERVINGS

METHOD · 6 STEPS

prep
Rinse the rice and dal.
Wash the rice and moong dal together under running water until the water runs clear. Soak in fresh water for 20 minutes, then drain.
prep · ~4 min
Dry roast the moong dal until fragrant.
In a small pan over low heat, dry roast the drained moong dal for 3-4 minutes until it turns light golden and smells nutty. Do not let it brown or burn.
TIPRoasting the dal enhances its flavour and makes it easier to digest.
temper · ~2 min
Make the cumin-ginger tempering.
1.Heat ghee in the pressure cooker over medium heat.
2.Add cumin seeds and let them splutter for 30 seconds.
3.Add grated ginger and sauté for 30 seconds until fragrant.
pressure cook · ~15 min
Pressure cook the khichdi.
1.Add the chicken pieces to the cooker and stir for 1 minute until they turn white.
2.Add the drained rice and roasted dal, turmeric powder, black pepper, and salt.
3.Pour in 4 cups of water and stir well.
4.Close the pressure cooker lid and cook on medium heat for 4-5 whistles.
TIPLet the pressure release naturally for the softest, fluffiest khichdi.
mix · ~1 min
Mash and adjust the consistency.
Once the pressure is fully released, open the lid. Using the back of a ladle, gently mash the khichdi for a creamier, more homogenous texture. If it looks too thick, stir in a splash of hot water. Adjust salt if needed.
serve
Serve warm with a dollop of ghee on top.
Ladle into bowls and add a tiny drizzle of ghee on top. Serve immediately.

PRO TIPS

What to keep in mind.

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

1
Soak the rice and dal for at least 20 minutes to ensure even cooking and a soft porridge-like texture.
2
Dry roast the moong dal until light golden and nutty — this boosts digestibility and adds a subtle, earthy depth.
3
Cut the chicken breast into small, even 1-inch cubes so it cooks through perfectly in the same time as the grains.
4
For the gentlest flavor, let the pressure release completely on its own — don't force the vent.
5
If the khichdi thickens after standing, stir in a splash of hot water to bring it back to the ideal soft consistency.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Omit the chicken and add a handful of mixed vegetables (carrots, peas, beans) for a hearty, equally comforting plant-based khichdi.

high protein

High-protein

Replace half the rice with extra moong dal (use 1 cup total dal) and add a dollop of Greek yogurt on top for a protein-packed, muscle-friendly version.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Gentle on Digestion

Moong dal is known in Ayurveda for being one of the easiest lentils to digest, making this khichdi ideal for a light meal or when recovering from illness.

✓