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Chicken khichda
Chicken khichda

Before you jump to Chicken khichda recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.

We are all aware that eating healthy snacks can help us truly feel better within our bodies. We tend to feel way less gross whenever we increase our daily allowance of wholesome foods and lower our consumption of processed foods. A salad helps us feel a lot better than a piece of pizza (physically anyway). Sometimes it’s tough to find healthier foods for treats between meals. You can spend hours at the food market searching for the perfect snack foods to allow you to feel healthy. Why not try one of the following wholesome snacks the next time you need some extra energy?

When looking for a convenient healthy snack, do not forget about yogurt. The fact is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a snack, however, yogurt is one of the very best things you are able to reach for. It is made up of a lot of calcium, healthy proteins, and B vitamins. Yogurt is often eaten to help preserve the digestive system since it is so easily digestible by many people. Yogurt unites wonderfully with nuts along with seeds. This minimizes your sugar intake without reducing the taste of your snack.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to chicken khichda recipe. You can cook chicken khichda using 36 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Chicken khichda:
  1. Take 500 gm basmati rice (long grain)/nafees chawal
  2. Prepare 2 green cardamom
  3. Take 2 cloves
  4. Take 1 small cinnamon
  5. You need 4 kabab chini (peppercorns)
  6. You need 3 tbsp salt
  7. You need Chicken
  8. Provide 500 gm chicken (big size)
  9. Take 1 onion sliced
  10. Use 1 tbsp ginger garlic paste
  11. Take 2 tbsp curd
  12. Use 1 / tsp chilli powder
  13. Use 1/4 tsp garam masala powder
  14. Take 2 alu bukhara (dried plum)
  15. Get 1/2 tsp salt
  16. Provide 3 tbsp refined oil
  17. Get Potato
  18. Provide 1/2 kg potato
  19. Get 1 tbsp curd
  20. Provide 1/4 tsp chilli powder
  21. Get 1 tbsp refined oil
  22. You need 1/2 tsp salt
  23. Take 1 pinch saffron colour
  24. Prepare Chana dal
  25. Get 100 gm chana dal
  26. Take 1/4 tsp salt
  27. Prepare 1 cup water
  28. You need Assembling
  29. Provide 1 tsp kewra water
  30. Get 2 drops biryani essence
  31. You need 1 onion sliced and brown
  32. Provide 2 tbsp milk
  33. Prepare Few strands saffron
  34. Take 1 pinch saffron colour (zafrani rang)
  35. Provide 1/2 tsp garam.masala powder
  36. Prepare 2 tbsp hot ghee
Steps to make Chicken khichda:
  1. Chicken: Wash and clean chicken. Then marinade it with salt, curd, ginger garlic paste, chilli powder, alu bukhara and garam.masala for 30 mins. Heat oil in a kadhai and fry the sliced onions till golden then add the marinated chicken and cook on high flame for 3 mins. The add 1/2cup water, cover the lid and cook on slow flame till the chicken is tender and dry. Keep aside.
  2. Potato: wash and clean potato and cut into half. Apply saffron colour. Heat oil in a separate kadhai and then add the potatoes, fry on high flame for 2 -3mins then add curd, salt and chilli powder and mix, add 1 cup water and cover lid and cook on slow flame till the potatoes are tender and dry. Keep aside.
  3. Wash and soak chana dal for 30 mins. Then pressure cook the dal with water (just enough to make the dal soft) and salt for 3 whistles on slow flame. Keep aside (the chana dal should also be dry.)
  4. Rice: wash and soak rice for 1 hour. Then boil enough water in a pot and add salt, green cardamom, cloves, peppercorn and cinnamon. Then add soaked rice and cook 80% and drain away the excess water. Keep aside. Divide into 2 equal portions.
  5. Assembling: in a big pot to make khichda add 1 portion of the rice and spread nicely to make the 1st layer. Then add the chicken,potato and chana dal to make another layer. Drizzle some kewra water and sprinkle some garam masala on it, add a little fried onions. Put another layer of rice. Drizzle some hot ghee, then drizzle some kewra water and essence, then drizzle the kesar milk on top, add a pinch of zafarni rang here and there, then sprinkle some garam masala and lastly add the fried onions.
  6. Cover the pot with a heavy lid and cover the entire lid with a wet cloth from all sides to seal (or u can use ata dough also). Keep on dum for 20 mins.
  7. Serve hot khichda with salad or raita.

Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours. It is Eid today… the day that marks the end of Ramzan or Ramadan, the Islamic holy month of fasting. Wash and clean chicken carefully; make them bite sizes pieces and marinate with half of the ginger-garlic paste, turmeric powder, red chilli powder & salt. Wash thoroughly the rice and soak in a separate bowl. Wash all the vegetables too and do all the chopping and dicing.

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