Chicken Dal Khichdi

Dal khichdi – Lentils and rice cooked together

Dal khichdi is Indian comfort food. It’s something you want to eat when it’s a cold and rainy day or you are sick. When you want something ‘light’ to eat but still nutritious, dal khichdi it is. So it actually is a great everyday meal. I personally like the flexibility of the dish. For me a chicken dal khichdi hits the spot. It not only has the added protein from the chicken but also the flavor that the chicken gives the lentils is amazing. 

While this is normally a one pot dish I have decided to fancy it up a bit. When you eat a dish like this in a restaurant it’s not just the extra butter or ghee that makes it taste better. It’s also some of the techniques used to give you the best eating experience. So armed with my instant pot I decided to try and make a restaurant style dal khichdi. You have the super smooth lentils plus a well cooked rice which still holds it shape and flavorful chicken. 

No Instant Pot? No problem! 

You don’t need an instant pot to make this dish. You can easily do it in a pressure cooker. You follow exactly the same steps but in your pressure cooker. Now cooking times vary a bit but ask your favorite aunt how many whistles for dal and rice. Most Indian mom’s who cook dal and rice don’t do it by time in the pressure cooker it’s normally by the number of whistles. You can also do this without a pressure cooker at all. 

Just boil the rice, I’ve done a couple of recipes (like my Thai basil chicken recipe) where I have shown how to cook rice. The lentils just simmer on the store for 30 min or so till tender. And then follow my instructions for the chicken as in the video. I just use the Instant pot because I have it and it just makes life easy. In my recipe I could have easily done the chicken in the IP as well but I just prefer using that kadai I have for some reason. Plus it looks better when I shoot. 

Nutrition Info (Per Serving)

• Calories: 342
• Protein: 36g
• Fat: 8g
• Carbs: 38g

This recipe makes 5 servings. Get the recipe on myfitnesspal. 

Instant Pot Chicken Lentil Curry Rice (Chicken Dal Khichdi)

An Indian comfort food

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Dish

Cuisine Indian

Servings 5 servings

Ingredients

  

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• 450 grams Chicken Breast
• 120 grams Basmati Rice
• 50 grams Yellow Moong Dal
• 50 grams Toor Dal
• 50 grams Red onion
• 100 grams Tomato
• 100 grams Carrot
• 100 grams Green Beans
• 15 grams Ginger Garlic Paste
• 2 Tbsp Ghee
• 1 Beef/Chicken Stock Cube
• Salt to Taste
• 1/2 Tsp Black Pepper
• 180 ml Water For cooking the rice
• 500 ml Water For cooking the dal
• 1 Tsp Turmeric
• 1 Tsp Cumin Seeds
• 1 Bay Leaf
• 1 Tbsp Cilantro/Coriander

Instructions

 

• Start by washing the rice and the lentils in separate bowls till the water runs clear. Soak for 30 minutes.
• Slice the chicken breast into small cubes and marinate with the ginger garlic paste, black pepper and 1 tsp of salt. Let it marinate while you cook the rice and lentils.
• First cook the rice by adding the drained rice into the instant pot along with some salt and some water. I like to use a 1: 1.5 ratio of rice to water for this recipe. Pressure cook for 3 minutes with a natural release for 9 minutes and then you can pop the pressure nozzle.
• After cooking the rice remove it and set aside. In the same pot add your drained lentils, 1 stock cube, the tomato roughly chopped, the turmeric and the 500ml water.
• Pressure cook on high pressure for 10min with a natural release of 10 minutes and then pop the pressure nozzle.
• Once the lentils are done use a whisk to smoothen it out. Alternatively you can strain the whole mixture getting a silky smooth consistency and getting rid of the tomato skins.
• In a pan or in the instant pot itself using sautee mode, heat up the ghee and add in the cumin seeds & bay leaf. Once they are sizzling add in the chicken, carrots and green beans and stir fry.
• After the chicken has turned white and looks cooked from the outside add in the lentils and mix well. Cook for about 2 minutes before adding in the rice. Cover and cook for a further two minutes.
• Now taste for seasoning and also adjust the thickness to your liking. If it's too thick and you want it thinner add water, if it's too soupy then turn up the heat and cook off some of the water.
• Once it's the consistency you like just turn off the head and finish with fresh coriander.
• Enjoy

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