Murgh khichdi

Murgh khichdi

Ingredients for rice

• Rice 300 gm
• Arhar daal 1 cup (soaked for 30 minutes)
• Mixed whole spices 1 tbsp
• Turmeric ¼ tsp
• Salt 1 ½ tsp
• Ginger garlic paste ½ tsp
• Ghee 3 tbsp

Ingredients for tarka

• Yogurt 1 cup
• Mustard seeds ½ tsp
• Curry leaves 10
• Oil ¼ cup
• Salt pinch

Ingredients for chicken mixture

• Boneless chicken julienne 300 gm
• Potatoes 2 peeled, cubed and fried golden
• Chili powder 1 tsp
• Coriander powder 1 tsp
• Turmeric ¼ tsp
• Yogurt ¼ cup
• Ginger garlic paste 1 tsp
• Green chili grinded 1 tsp
• Onion chopped ½ cup
• Oil ¼ cup
• Chopped coriander and mint leaves 2 tbsp each

Method for rice

• Soak rice and daal for 30 minutes, heat ghee add whole spices, ginger garlic paste, turmeric, salt with rice and daal mixture, fry for 2 minutes add 2 to 2 ½ cup water, cook till done.

Method for chicken mixture

• Heat oil add mustard seeds, chopped onion, fry till transparent, add ginger garlic paste grinded green chili, turmeric, chili powder, coriander powder, chicken julienne and potatoes fried with salt, cook till nearly done add yogurt, mix well and remove.

For tarka dahi

• Beat yogurt with salt, heat oil add mustard seeds, curry leaves, pour over the yogurt.

To assemble

• Put chicken and potato mixture in the bottom of serving dish top with layer of khichdi, pour yogurt on top, garnish with chopped coriander, serve immediately.