Name: Moroccan-Inspired Chicken and Lentil Khichda Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: South Asian
Ingredients: ¾ cup brown basmati rice; ¼ cup pearl barley; ½ cup whole dried mung beans; ½ cup chana dal (split chickpeas); ½ cup red lentils (masoor dal); 1 pound boneless chicken (breast or thigh, cut into 1-inch pieces); 1½ tablespoons ginger garlic paste; 2 cups thinly sliced yellow onions; 2 cups chopped tomatoes; 2 teaspoons garam masala; 2 teaspoons Kashmiri chili powder (or chopped green chilies, adjust per taste); 1 teaspoon turmeric; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ⅓ cup fresh chopped fenugreek leaves (or 2 tablespoons dried fenugreek); ⅓ cup fresh chopped cilantro; 3 tablespoons fresh chopped mint; 1 tablespoon dried mint; 2 pinches Kashmiri chili powder (or paprika for less heat); ¼ cup olive oil; 3 cups chicken stock (more if needed); 1 tablespoon ghee (or oil); Salt (as per taste); 2 tablespoons lemon juice (as per taste); 2 tablespoons cashews (optional); 1 tablespoon garlic (grated); Fried Onions (for topping); Fresh Mint, Fresh Cilantro, Cashew Halves, Lemon Wedges, Ghee (for garnishing)

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Introduction

Khichda is a hearty and wholesome dish combining grains, lentils, and tender chicken with aromatic spices. This comforting porridge-like meal is perfect for warming up on a chilly day and offers a delightful blend of textures and flavors.

A close-up of a white bowl filled with thick yellow lentil soup topped with crispy brown fried onions, whole cashew nuts, and small green coriander leaves scattered on top. The soup shows a textured mix of soft lentils with some visible chunks. In the background, another white bowl of soup is slightly blurred beside a white plate holding folded flatbreads and a small white bowl with yellow lemon wedges, all set on a white marbled surface. The image focuses on the rich colors and textures of the soup and its garnishes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup brown basmati rice
¼ cup pearl barley
½ cup whole dried mung beans
½ cup chana dal (split chickpeas)
½ cup red lentils (masoor dal)
¼ cup olive oil
2 cups thinly sliced yellow onions
1 pound boneless chicken (breast or thigh, cut into 1-inch pieces)
1½ tablespoons ginger garlic paste
2 teaspoons garam masala
2 teaspoons Kashmiri chili powder (or chopped green chilies, adjust per taste)
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cups chopped tomatoes
⅓ cup fresh chopped fenugreek leaves (or 2 tablespoons dried fenugreek)
⅓ cup fresh chopped cilantro
3 tablespoons fresh chopped mint
3 cups chicken stock (more if needed)
Salt (as per taste)
2 tablespoons lemon juice (as per taste)
1 tablespoon ghee (or oil)
2 tablespoons cashews (optional)
1 tablespoon garlic (grated)
1 tablespoon dried mint
½ teaspoon turmeric
2 pinches Kashmiri chili powder (or paprika for less heat)
Fried onions, fresh mint, fresh cilantro, cashew halves, lemon wedges, and ghee for garnish

Instructions

Step 1: In a large pot, combine brown basmati rice, pearl barley, mung beans, chana dal, and red lentils. Add about 5 cups of water and bring to a boil. Reduce heat and simmer until soft, about 30 minutes.
Step 2: While the grains cook, heat olive oil in another large pot over medium-high heat. Add sliced onions and sauté until golden brown, approximately 20 minutes. Remove half of the onions with a slotted spoon and set aside for garnish.
Step 3: In the same pot with the remaining onions, add the chicken pieces and sear them until juices evaporate, about 5 minutes. Stir in ginger garlic paste and cook until fragrant, about 2 minutes.
Step 4: Mix in garam masala, Kashmiri chili powder, turmeric, ground coriander, and ground cumin. Add chopped tomatoes and cook until they soften.
Step 5: Transfer the cooked chicken and spice mixture to the pot with the cooked grains and lentils. Add fenugreek, cilantro, mint, chicken stock, and salt. Bring to a boil, then reduce heat, cover, and simmer until thick and porridge-like, about 25 minutes. Add more stock if necessary to reach desired consistency.
Step 6: Stir lemon juice into the khichda to taste. Adjust salt, lemon, and spices as needed.
Step 7: In a small saucepan, heat ghee over medium heat. Add cashews and toast until lightly browned, about 2 minutes. Add grated garlic and cook until fragrant, about 1 minute.
Step 8: Remove the pan from heat and stir in dried mint, turmeric, and chili powder carefully to avoid burning the spices.
Step 9: Serve the khichda in bowls. Top with the spiced cashew and garlic mixture, reserved fried onions, a drizzle of ghee, fresh cilantro, and additional garnishes like fresh mint, cashew halves, and lemon wedges.

Tips & Variations

To enhance flavor, soak the grains and lentils for an hour before cooking to reduce cooking time.
Use boneless chicken thighs for a juicier texture, or substitute with lamb for a richer taste.
Add a few green chilies for extra heat if preferred.
For a vegetarian version, omit the chicken and use vegetable stock instead.
Garnish generously; the combination of fresh herbs and fried onions adds wonderful texture and aroma.

Storage

Store leftover khichda in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the consistency if it has thickened.

How to Serve

The image shows two white bowls filled with a thick yellow lentil curry topped with crispy brown fried onions, small green cilantro leaves, and a few pale cashew nuts, giving it a rich texture. Behind the bowls, there is a white plate stacked with soft, slightly browned flatbreads and a small white bowl holding bright yellow lemon wedges. All items are placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of brown basmati rice?

Yes, you can use white rice, but brown basmati provides a nuttier flavor and more fiber. The cooking time may be shorter with white rice, so adjust accordingly.

Is it possible to prepare Khichda in a slow cooker?

Absolutely. Combine all ingredients except garnishes and cook on low for 6–8 hours, stirring occasionally. Add stock or water as needed to maintain the right consistency.