Murgh Keema Khichdi(Pressure Cooker Recipe)

Here’s a spicy and flavourful, one pot, epic Khichdi recipe with Chicken Keema which is made in a pressure cooker and will be a sure shot hit at your home!

The comfort food for most of the Indians, Khichdi was in news recently as it was on its way to earn the “National Dish” tag. The no-frill Khichdi is the staple diet of Kids as well as the older generation as its nutritious and delicious. This humble preparation of rice and lentils is eaten by the rich as well as the poor of all ages. Reports say this humble dish will be promoted as Brand India food globally from now on.

A basic Khichdi is made from a balanced combo of rice (carbohydrates)and lentils (proteins)with few spices, seasonings and a dollop of ghee and cooked till mushy. It’s a comfort food for many, the first solid food for the babies, a detox food for the ill and a go to one pot meal when you don’t want to cook a storm.

Instead of rice we can use Millets,Tapioca pearls, Buckwheat,broken wheat or Oats to make it more healthy and wholesome. This easy simple dish can be made with a variety of vegetables, leafy greens, chicken and mutton ,soya nuggets etc. Just put your thinking caps on and experiment with the versatile Khichdi.

In my side of the country  this mishmash of rice and pulses is known as Khechudi or Khichuri in Bengal. In Odisha Mitha Khechudi or Sweet Khichdi is offered as a Prasad to Lord Jagannath in Puri and is one of the offerings among the famous Chaapan bhog . In West Bengal Khichuri is a blessed offering to Maa Durga during the 10 day festival of Durga Puja.

For the 118th Foodie Monday Bloghop for the theme Khichdi I have prepared Chicken Keema Khichdi which is every non vegetarian’s delight. Basmati rice with Toor Dal(Pigeon Peas), Chicken mince, fried potatoes and some flavourful aromatic spices, made in a pressure cooker makes it a quick, delicious filling one pot meal . This dish is one of the Suhoor (pre dawn) recipes of Ramadan .

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Murgh Keema Khichdi(Pressure Cooker Recipe)

Print Recipe

Here's a spicy and flavourful, one pot, epic Khichdi recipe with Chicken Keema which is made in a pressure cooker and will be a sure shot hit at your home!

• Coursemain course
• Cuisineindian

Servings	Prep Time
4 Servings	10 Minutes

Cook Time	Passive Time
20 Minutes	30 Minutes

Servings Prep Time 4 Servings 10 Minutes

Cook Time Passive Time 20 Minutes 30 Minutes

Murgh Keema Khichdi(Pressure Cooker Recipe) Print Recipe Here's a spicy and flavourful, one pot, epic Khichdi recipe with Chicken Keema which is made in a pressure cooker and will be a sure shot hit at your home! Coursemain course Cuisineindian Servings Prep Time 4 Servings 10 Minutes Cook Time Passive Time 20 Minutes 30 Minutes Servings Prep Time 4 Servings 10 Minutes Cook Time Passive Time 20 Minutes 30 Minutes

Ingredients

• 1 Cup basmati rice
• 1/2 Cup Split pigeon peas Tuvar dal
• 300 Gms Chicken mince Keema
• 2 Tbsp ghee
• 1 Tsp cumin seeds Jeera
• 6-7 cloves Laung
• 4-5 Green cardamoms Choti elaichi
• 1 Inch cinnamon Dalchini
• 2 Medium Onions Chopped
• 1 1/2 Tbsp ginger garlic paste
• 2 Medium tomatoes Chopped
• 1 Tsp turmeric powder Haldi
• 2 Tsps Garam Masala powder
• To Taste salt
• 2 Tbsp Fresh mint Chopped
• 2 Tbsp Fresh coriander Chopped
• 1/2 Cup Sliced onions Fried
• 1 potato Cubed and fried
• 2 Hard boiled eggs Sliced

Servings: Servings

Instructions

1. Wash and soak the rice and dal together for half an hour.
2. Heat the ghee in a pressure cooker.Add the cumin seeds, cinnamon, cloves and cardamoms.When they crackle add the chopped onions and fry till transparent.
3. Add the ginger garlic paste and green chillies and fry till the raw smell goes off.
4. Add the chopped tomatoes and cook for 3-4 minutes and then add the chicken mince, salt, turmeric powder and Garam Masala powder and cook for 5-6 minutes or till the mince is half cooked.
5. Finally add the soaked rice and lentils, chopped coriander and mint,( keeping some aside for garnish) Some fried onions and potatoes ( keeping some aside for garnish ). Adjust the salt and seasonings, mix well, add 3-4 cups of water.
6. Cover the cooker and cook under pressure till 2 whistles,reduce heat to low and cook for 10 more minutes .Switch off, let it stand for 5 more minutes and serve hot with a raita of your choice garnished with the kept aside fried onions, potatoes ,sliced eggs, coriander and mint.

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