Servings: 4
Equipment
Ingredients
- 1 lb chicken thigh cut into small pieces
- ¾ cup basmati rice
- ½ cup moong dal (yellow lentils)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1-2 cinnamon sticks
- 1 medium onion sliced
- 2 tsp ginger garlic paste
- 1-2 green chili chopped
- 2 tsp garam masala
- 2 tsp salt adjust as per taste
- 2 tbsp cilantro finely chopped
- 4 cups water
Instructions
- Wash the rice and dal and set it aside.
- Set the Instant Pot in saute mode and add oil. Once it heats, add the cumin seeds, bay leaf, and cinnamon.
- Once the spices bloom, add the onions. Saute for 4-5 minutes until they begin to soften.
- Add ginger garlic paste and green chili. Saute for one more minute.
- Add the chicken, salt, and garam masala. Mix well and saute for 3-4 minutes.
- Add the rice and dal to the pot. Also, add four cups of water.
- Mix well and secure the Instant Pot lid. Pressure cook for 6 minutes.
- Let the pressure come down naturally for 10 minutes, then do a quick manual pressure release.
- Open the lid and add cilantro. Mix well and serve warm.
Notes
- Rinse the rice and dal thoroughly before using them. You can also soak them for 10-15 minutes, but this is an optional step.
- Brown the chicken and spices before adding the rice and dal. This adds a richer flavor and a slight textural contrast.
- The amount of water I have used in this recipe gives me soft and thick khichdi, similar to a porridge. If you want a drier khichdi, reduce the water to three cups instead of four.
- You can also add other vegetables to this dish. Carrots, green beans, cauliflower, potatoes, and peas are great options.
Nutrition
Calories: 551kcal | Carbohydrates: 48g | Protein: 28g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1318mg | Potassium: 327mg | Fiber: 5g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
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