Khichdi was made in our house when we had fever or any illness as such, so I’ve always associated it with being unwell.
A few years ago we visited a restaurant in Delhi which had mutton khichdi on its menu. My Dad being adventurous as always ordered it and it turned out to be the best dish on our table!
Since then Mom has made the “different” Khichdi and this is one of them. Do try as you’re sure to love it
1. 250 g chicken breast boneless
2. 1 medium sized onion chopped small
3. 1 medium onion sliced
4. 2 medium sized tomatoes
5. 4 oz barley
6. 3 oz Moong dal
7. 2 bay leaves
8. 1 black whole cardamom
9. Small cinnamon stick
10. 2-3 cloves
11. 2-3 whole black peppers
12. 1/2 tsp salt
13. 1/2 tsp coriander powder
14. 1/2 tsp haldi (turmeric powder)
15. 1 tsp whole jeera (cumin)
16. 1/4 tsp garam masala
17. 1/4 tsp chilli powder
18. 1+1 tbsp oil
19. 1 cup water
20. 1/2 tsp ghee or butter (optional)
21. Fresh coriander to garnish
22. 2-3 green chilli’s
Ingredients for the chicken marinade
1. 1 tbsp ginger garlic paste
2. 2 tbsp lemon juice
3. Pinch of chilli powder
4. 1/2 tsp salt
1. Cut the chicken into smallish pieces (approx .5 “ pieces). Then mix the chicken with all the ingredients to marinade in a bowl and keep it overnight in the fridge.
2. Wash and soak the barley in a pot of water.
3. In the morning, add the yogurt to the marinade and keep aside for 2 hours. Plan accordingly.
4. Wash and drain the dal.
5. Switch on gas on medium heat and in a pressure cooker, add 1 tbsp oil and add jeera/cumin. Add the bay leaves, cardamom and the cinnamon stick as well. Let it splutter and then add the chopped onions.
6. Stir the onions for 2-3 minutes.
7. Add the chicken along with turmeric/haldi, 1/2 cube of chicken stock, salt, chilli powder coriander powder and stir for 4-5 min before adding the tomatoes. You can start step 12 on a different wok as this will take time
8. Stir gently for 5 min. Then add the barley, the dal and 1 cup of water. Add the garam masala.
10. Close the lid of the pressure cooker and switch off the gas when the whistle is just about to go off. Takes about 10 minutes
11. After 15-20 minutes, once the stream is let off naturally, check lifting the whistle with a fork.
12. In a pan , add oil and fry the sliced onions till they turn brown and crispy (around 12 minutes). Take it out and put it in a bowl
13. Optional (to be poured on top) –in a small pan (you can use the same one which you used for the sliced onions) heat ghee or butter and add the green chilli’s and stir for 20 seconds. Switch off the gas and keep it aside.
14. Open the lid and stir. Put the kichhdi in a serving dish. Pour the ghee on top and garnish with fresh coriander and the sliced fried onions.
Enjoy with a bowl of yogurt!