Dum Chicken Masala Khichdi Recipe

About this recipe

Dum Chicken Masala Khichdi is a wholesome and flavorful Indian comfort food that combines tender chicken pieces with aromatic basmati rice, lentils, and a blend of medium spices, all slow-cooked to perfection in the traditional dum style. This one-pot meal is ideal for a hearty breakfast, offering balanced nutrition and a satisfying taste that will bring your family together around the table. The dish is rich in protein, mildly spiced for a balanced flavor profile, and packed with the goodness of lentils and rice, making it both comforting and nourishing.

Ingredients

• - Chicken Breast
• 1 kg Basmati Rice
• 500 g Onion
• medium Chilli Green Long
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 200 ml Ghee
• 1Bunch Pudina
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal

Instructions

1. 1. Rinse the basmati rice and moong dal separately in cold water and soak them for 20 minutes. Drain and set aside.
2. 2. Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and a pinch of salt. Allow it to rest for 30 minutes.
3. 3. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter. Then add the sliced onions and sauté until golden brown.
4. 4. Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes turn soft and the oil starts to separate.
5. 5. Add the marinated chicken to the pot and cook for 8-10 minutes, stirring occasionally, until the chicken is lightly browned.
6. 6. Mix in the soaked rice and lentils, along with garam masala and salt. Stir gently to combine all the ingredients.
7. 7. Pour enough water to cover the mixture by about 1 inch, bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook on dum for 25-30 minutes, until the rice and lentils are fully cooked and the chicken is tender.
8. 8. Turn off the heat and let the khichdi rest for 10 minutes. Garnish with fresh coriander and mint leaves before serving hot.