Chicken Khichdi
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Ingredients
- 500 g chicken thigh fillets, diced
- 200 g basmati rice
- 80 g split green moong dal
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 bay leaves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 482 kcal
- Protein
- 34 g
- Carbohydrate
- 54.9 g
- of which sugars
- 2.9 g
- Fat
- 13.2 g
- of which saturates
- 2.2 g
- Fibre
- 3.2 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and split green moong dal together.
- 2
Heat the vegetable oil in a large pan and fry the bay leaf for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until golden.
- 3
Add the garlic and ginger and the chicken, and brown for 6 minutes.
- 4
Stir in the ground turmeric, then add the rice and dal and 700ml water.
- 5
Bring to the boil, cover and simmer over low heat for 20 minutes, stirring occasionally, until the rice and dal are soft and the chicken is cooked through with no pink remaining.
- 6
Season to taste and scatter with the chopped coriander before serving hot.
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