Chicken Patla Khichuri
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Recipe by
Servings
4
Prep time
20-25 mins
Cooking time
1hr
In the heart of Bangladeshi kitchens, patla khichuri holds a special, nostalgic place – especially when the sky turns grey and the monsoon clouds roll in. This light, porridge-like rice and lentil dish is simplicity at its finest, yet deeply comforting. “Patla” means thin or watery, and this version of khichuri is known for its loose, soupy texture that warms the soul with every spoonful.
Ingredients
Khichuri Recipe:
- 1 Medium Onion chopped
- 1/3 cup mustard oil or as needed
- 1 bunch cilantro chopped along with stems
- Lentil & Rice:
- 1 cup dal (orange or yellow or both)
- 2 cups ChiniGura rice (Bengali Aromatic Rice)
- 5 cups water (or 6 depending on how soupy you want)
- 2 bay leaf
- 1 cinnamon
- 1 black cardamom
- 3 clove
- 5-6 black peppercorn
- 2tsp Turmeric powder
- 1tsp Red Chilli Powder
- 1tbsp Ginger Paste
- 1tsp Roasted Cumin Powder
- Salt to taste
Chicken Recipe:
- 1.5lb boneless chicken thighs (cut in cubes)
- 1tbsp Ginger paste & Garlic Paste
- 3-4 green chilies
- 1 medium onion chopped
- 2tbsp yogurt
- 2tsp turmeric
- 1tsp red chili powder
- 1.5 tsp cumin powder
- 1 small tomato
- 1/3 cup mustard oil
Whole Spices:
- 1 cinnamon
- 3-4 green cardamom
- 4/5 clove
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
Directions
- In a pot, heat oil and add whole spices and ginger paste. Sauté for 2 minutes.
- Add chopped onions, powdered spices, and salt. Cook until the oil separates.
- Add the washed lentil and rice mixture. Cook over low heat for 5-6 minutes.
- Add water and cook over medium to high heat until the water starts to level with the rice. Do not cover with a lid.
- At this point, check for salt and add more if needed. Stir in chopped cilantro along with the stems.
- Now, cover with a lid and cook over low heat until the rice is fully cooked.
- Tip: You can place a paper towel over the pot before covering it with a lid to absorb excess moisture.
- Once the rice is cooked, add the chicken curry (recipe below)on top, sprinkle more cilantro, and give it a good mix.
- Serve with salad and achar.
Cooking the chicken:
- In a pan or wok, heat oil and add whole spices. Sauté until fragrant.
- Add ginger-garlic paste and cook for a minute.
- add sliced onions and cook until golden brown.
- Stir in green chilies, cook for a minute, then add chicken cubes and salt.
- Cook on high heat for 5–6 minutes, stirring occasionally.
- Add ground spices and chopped tomatoes. Reduce the heat and cook until the tomatoes soften.
- Add yogurt, cover, and cook on low until the oil separates and the chicken is fully cooked.
- Once done, top your khichuri with the chicken mixture and gently mix to combine.
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