Golden Chicken And Vegetable Khichdi Recipe

About this recipe

Golden Chicken and Vegetable Khichdi is a comforting and nutritious breakfast dish that blends tender chicken, long-grain rice, lentils, and vibrant vegetables into a hearty one-pot meal. Infused with classic Indian spices like turmeric and a hint of heat from green chilies, this khichdi is both flavorful and satisfying. Perfect for gym-goers or anyone seeking a protein-rich start to the day, it provides 34g of protein, 126g of carbohydrates, and a dose of dietary fiber to keep you fueled and satiated. Preparing this dish is straightforward, as it comes together in just 35 minutes using a pressure cooker, making it ideal for batch cooking or a quick breakfast. Garnish with fresh coriander for a burst of freshness, and enjoy this wholesome meal that combines the best of taste and nutrition.

Ingredients

• 100G Chicken Masala (100g)
• 1 kg Rice
• 1 kg Yellow Moong Dal
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• - Garlic Powder
• - Ginger Powder
• 20 g Turmeric Powder
• - Suhana Dal Makhani Spice Mix 50g Pouch
• - Rock Salt
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse the rice and moong dal thoroughly and set them aside to soak for 10 minutes.
2. 2. Heat oil in a pressure cooker and sauté diced onions until golden brown for about 3-4 minutes.
3. 3. Add garlic powder, ginger powder, fresh turmeric, and slit green chilies to the onions and cook for 2 minutes.
4. 4. Stir in chopped tomatoes and cook until they soften and blend into the mixture, about 3 minutes.
5. 5. Add the chicken pieces and sauté until they are lightly browned, about 5 minutes.
6. 6. Mix in Suhana Dal Makhani Spice Mix and rock salt, stirring well to coat the chicken and vegetables evenly.
7. 7. Add the soaked rice and moong dal to the cooker, stirring gently to combine with the chicken and spice mixture.
8. 8. Pour in water and bring the mixture to a boil, ensuring all ingredients are submerged evenly.
9. 9. Toss in the frozen mixed vegetables and stir gently to distribute them throughout the khichdi.
10. 10. Close the pressure cooker lid and cook on medium heat for 3 whistles for a perfectly tender and creamy khichdi.
11. 11. Allow the pressure to release naturally before opening the cooker lid carefully.
12. 12. Garnish the khichdi with freshly chopped coriander leaves and mix lightly.
13. 13. Serve hot in bowls for a hearty, satisfying breakfast packed with protein and flavor.