It was supposed to rain. And that is where this story begins….
According to the Alipore MET office, it was supposed to rain over the weekend. It even thundered last night, and though I detest rains usually (the khicuri hater in me too), this time around, I WANTED it to rain. Why? Because I wanted to make this dish I had been dying to try for long.
After all, who eats Khichdi in summer, unless it rains?
Because it did NOT rain. And I still wanted khichuri/khichdi. *Grumpy face*
Only this is not the usual khichuri, but a more spiced and decked-up version……because it has chicken!!! Yay! :D Chicken makes everything better, doesn’t it? 😛 So, what I did was…made Achaari Murg, and kept half aside for dinner, to be tossed with some potatoes, while the rest, I made Khichuri with 😀 tan-tan-tan…
Achaari Murg Khichdi
- Chicken with bone – 500 gms (cut into bite-sized pieces)
- Rice – 1 cup
- Masoor dal – 1/2 cup
- Moong dal – 1/2 cup
- Onions – 4, chopped
- Tomatoes – 2, pureed
- Ginger-garlic paste – 4 tbsp
- Yogurt – 1/2 cup
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Salt – to taste
- Sugar – 1 tsp
- Turmeric – 2 tbsp (1 tbsp for the chicken and 1 tbsp for khichdi)
- Red chili powder – 2 tsp
- Garam masala powder – 1 tbsp
- Bay leaves – 4
- Achaari masala – 2 tbsp
- Mustard oil – 3 tbsp
- Ghee – for sprinkling on top
- Onion – 1, finely sliced, deep fried, for garnish
For the achaari masala, dry roast:
- 4 tbsp paanch phoron
- 4 dried red chilies
- Let cool, and grind to coarse powder.
- First, we need to make the chicken separately via normal process.
- Heat the MO, add bay leaves and start by frying the onion in the mustard oil until golden.
- Now add the g-g paste and tomato puree, to make the masala paste, which should release oil.
- Add the chicken, dry masalas like turmeric, salt, 1 tsp of achaari masala, and garam masala.
- Bhuno this very well, until the chicken releases its own juices, and pressure cook the chicken until almost-done. (If using boneless chicken, skip this step and head directly on to next step)
- Meanwhile, dry roast the moong dal until light golden.
- Cool, and wash the dal and rice and soak in water for 1 hour or so.
- Remove half of the chicken.
- In the same pressure cooker, add the washed and soaked rice and dal.
- Add salt, sugar, cumin and coriander powder, and remaining achaari masala (I left out a bit for the achaari murg separately), and add some green chilies in too.
- Give this a quick bhuno, and then, add exactly double the amount of water to the rice & dal (that is, for 2 cups of rice and dal, add 4 cups water).
- Close the lid and pressure cook for 1 or 2 whistles (we don’t want the rice and dal to become mushy. 1 whistle was enough for me).
- Let the steam release, and then remove the whistle and uncover the pressure cooker.
- Sprinkle fried onion and ghee on top, and serve with roasted papad, achaar or raita.
Notes: You can make this in a rice-cooker, or also on dum in a large pot/vessel…pressure cooking is optional, but I like to cook khichdi in the cooker as it helps the khichdi to dry up better, and keeps it quite dry, like bhuni-khichdi 🙂
You may use boneless chicken, judge cooking time based on variety of chicken you’re using.