Soft Chicken Khichdi
A comforting and light one-pot meal made with tender chicken, brown rice, and moong dal. Gently spiced with ginger and turmeric, this khichdi is incredibly easy to digest and perfect for a wholesome lunch.
For 4 servings
Prepare the rice, dal, and chicken
- Wash the brown rice and moong dal together until the water runs clear.
- Soak them in water for at least 30 minutes, then drain.
- Cut the boneless chicken breast into small, bite-sized pieces.
- Finely chop the onion and prepare the ginger paste.
TIPSoaking the rice and dal ensures they cook evenly and become soft.Sauté the aromatics
- Place a pressure cooker on medium heat and add the ghee.
- Once the ghee is hot, add the cumin seeds and crushed green cardamom pods. Let them sizzle for 30 seconds.
- Add the finely chopped onion and sauté until it turns soft and translucent, about 2-3 minutes.
- Add the ginger paste and cook for another minute until the raw smell disappears.
Cook the khichdi
- Add the chicken pieces to the cooker and sauté for a minute until they are no longer pink.
- Add the drained rice and dal, turmeric powder, and salt. Stir gently for a minute to combine everything.
- Pour in 4 cups of water and give it a final mix.
- Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, or for about 15 minutes.
TIPFor a very soft, porridge-like consistency, you can add an extra cup of water.Rest and finish the khichdi
Turn off the heat and allow the pressure to release naturally. This is key for a soft texture. Once the pressure has fully subsided, open the lid. The khichdi will look a bit watery but will thicken as it cools.
Garnish and serve
Gently mash the khichdi with the back of a ladle if you prefer a smoother consistency. Stir in the chopped coriander leaves. Serve hot in bowls.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a Softer Texture: If you prefer your khichdi more like a porridge, add an extra cup of water and cook for one more whistle.
- 2Mashing is Key: Don't skip the gentle mashing at the end. It helps break down the grains and chicken, making it exceptionally soft and easy to eat.
- 3Flavor Boost: A small squeeze of lemon juice just before serving can brighten up the flavors.
- 4Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The khichdi will thicken, so add a splash of hot water when reheating.
Frequently asked questions
Yes, it is a very healthy and balanced meal. It provides a good mix of protein from chicken and dal, complex carbohydrates from brown rice, and is low in fat. It's also easy to digest, making it excellent for recovery or a light meal.
