A mouthwatering family favorite, no matter what the occasion!
1 whole chicken - 1.2kg small curry cut
1 tbsp lemon juice
2 tsp salt
1 tsp red chili powder
¾ tsp turmeric
¾ tsp garam masala
½ tsp cumin
½ tsp coriander
1½ tbsp garlic paste - 28g
2 tbsp ginger paste - 34g
¼ cup cooking oil + 2 tbsp
2 medium onion (thinly sliced)
½ tsp shah jeera (black cumin)
2 cinnamon (small)
4 cardamom (slightly bruised)
1 bay leaf
¾ tsp pepper
3 black cardamom pods, powdered
1⁄8 tsp nutmeg
7-8 green chili
1 chopped tomato
½ cup moong dal (soaked for 1 hour)
¼ cup masoor dal (soaked for 30 minutes)
3 cups kalijeera rice (soaked for 30 minutes)
4 cups hot water
¾ tsp roasted cumin
2 tbsp fried onions
2 tbsp coriander
1. Firstly in a bowl, add the chicken pieces, lemon juice, salt and red chili powder.
2. Then, add turmeric, garam masala, cumin, coriander, garlic paste and ginger paste.
3. Using your hand, mix everything together thoroughly.
4. Drizzle oil into the mixture, mix together well and then let it marinate for a little bit over 30 minutes.
5. Next, in a separate pan add in cooking oil and onions - saute until light brown for 10 minutes.
6. After 10 minutes, add in shah jeera, cloves, cinnamon, cardamom and the bay leaf - mix.
7. Put in the chicken pieces and give all of it a good stir; let it fry for 5 minutes on high heat.
8. Cook for 5 minutes on medium heat (place lid on pan).
9. After 5 minutes, sprinkle in the pepper, cardamom powder, nutmeg and give it a good mix.
10. Add in green chili and let it cook for 15 minutes on medium high heat - stir occasionally.
11. After this, add in the chopped tomato, moong dal and masoor dal - mix.
12. Then put in the kalijeera rice, followed by 4 cups of hot water and some salt for taste.
13. Bring to a simmer - cook for 20 minutes on very low heat.
14. Lastly, sprinkle roasted cumin, fried onions and coriander over your khichuri.
15. Your khichuri is now ready to enjoy !