Achaari Murg Khichdi

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Achaari Murg Khichdi. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Achaari Murg Khichdi is one of the most well liked of current trending foods on earth. It's simple, it's fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Achaari Murg Khichdi is something which I have loved my entire life.

Many things affect the quality of taste from Achaari Murg Khichdi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Achaari Murg Khichdi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Achaari Murg Khichdi using 21 ingredients and 11 steps. Here is how you can achieve it.

#riceisthebest

Deck up your usual khichdi with this spicy, tangy addition of Achaari Chicken and zing up your meal time!

Ingredients and spices that need to be Prepare to make Achaari Murg Khichdi:

1. 250 gm Boneless chicken (cut into cubes)
2. 1 cup Rice
3. 1/2 cup Masoor dal
4. 1/2 cup Moong dal
5. 4 Onions, chopped
6. 2 Tomatoes, pureed
7. 4 tbsp ginger-garlic paste
8. 1/2 cup Yogurt
9. 1 tsp Cumin powder
10. 2 tsp Coriander powder
11. to taste Salt
12. 1 tsp Sugar
13. 2 tbsp turmeric (1 tbps for chicken, remaining for khichdi)
14. 2 tsp Red chilli powder
15. 1 tbsp Garam masala powder
16. 2 tbsp Achaari masala (dry roast methi/fenugreek, rai/mustard, jeera/cumin, saunf/fennel and kalonji/nigella seeds and grind into fine powder)
17. 3 bay leaves
18. 4 tbsp Mustard oil
19. 2 tsp Ghee
20. 1/2 cup deep fried onions/birista for garnish
21. as required Mint or coriander for garnish

Instructions to make to make Achaari Murg Khichdi

1. Start by cooking the chicken. In a deep-bottomed pan, add 2 tbsp mustard oil and let it smoke.
2. When hot, add the bay leaves, ginger garlic paste and the sliced onions. Saute on medium heat.
3. Add the chicken pieces and mix well. Add turmeric, chilli, cumin and coriander powders. Also add salt, and stir.
4. Cook the chicken on medium-high heat and roast it well with the masalas until they begin to release oil.
5. Add tomato puree and achaari masala, then cook chicken with a lid on low heat until chicken releases water and begins to turn tender.
6. When the chicken is well-coated with the masalas and is almost 80% done, turn off gas and proceed to take chicken out. While chicken is cooking, soak dry roasted moong dal, masoor dal and rice in water for 20 mins. Use basmati if possible.
7. In a pressure cooker, add the remaining mustard oil and let it heat up.
8. Add the soaked dal-rice mixture, and season with turmeric, red chilli, salt and sugar. Fry for a bit, and add the chicken mixture.
9. Add water (double the amount of water to dal-rice mixture, that is for 2 cups of dal-rice add 4 cups of water and 1 cup extra for the chicken, so total 5 cups of water)
10. Close the lid of the pressure cooker and cook for 1 or 2 whistles. If you want khichdi to retain some bite, 1 whistle should be enough.
11. When steam releases, open cooker and check. I like this khichdi to be quite dry, like pulao but slightly mushy. Add ghee, sprinkle fried onions, mint and serve Achaar Murgh Khichdi with papad, pickle and raita.

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So that's going to wrap it up for this special food Recipe of Award-winning Achaari Murg Khichdi. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!