Murgh Khichdi

Recipe Ingredients: 

• Rice 300 gm.
• Arhar daal 1 cup (soaked for 30 minutes)
• Mixed whole spices 1 tbsp.
• Turmeric powder 1/4 tsp.
• Salt 1 1/2 tsp.
• Ginger garlic paste 1/2 tsp.
• Ghee 3 tbsp.

• Yogurt 1 cup
• Mustard seeds 1/2 tsp.
• Curry leaves 10
• Kisan Canola Cooking Oil 1/4 cup
• Salt pinch

• Boneless chicken julienne 300 gm.
• Potatoes 2 peeled, cubed and fried golden
• Chilli powder 1 tsp.
• Coriander powder 1 tsp.
• Turmeric powder 1/4 tsp.
• Yogurt 1/4 cup
• Ginger garlic paste 1 tsp.
• Green chilli grinded 1 tsp.
• Onion chopped 1/2 cup
• Oil 1/4 cup
• Chopped coriander and mint leaves 2 tbsp. each

Recipe Method: 

• 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 1/2 cup water, cook till done.
• Method for chicken mixture
• Heat oil and add mustard seeds, chopped onion, fry till transparent.
• Add ginger garlic paste grinded green chilli, turmeric, chilli powder, coriander powder.
• Add 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.