Name: Chicken kheema with Khichdi recipe by Sana Tungekar at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 3
Ingredients: 250 gms Chicken Kheema; 3 Onions medium sized; 2 potaoes medium; 2 tblespn Ginger garlic paste; 2 tblspoon Salt; Half tspn turmeric; 1 tspn red chilli powder kashmiri; Half tspn garam masala powder; Oil 1tblspoon rice oil or olive oil; For khichdi :; 1/2 kg basmati rice (ny that suits you even Kolam rice will do ); 100 grams Masoor dal; On small size onion (for baghar to rice); 1 tblspoon ghee or oil as per taste; 1 tspn cumin coriander powder

ABOUT Chicken kheema with Khichdi RECIPE

Traditional kheema fairly spiced with potato squares lightly fried to savour with dry Masoor basmati khichdi to accentuate taste of Kheema.A full healthy meal.

Ingredients Serving: 3

250 gms Chicken Kheema
3 Onions medium sized
2 potaoes medium
2 tblespn Ginger garlic paste
2 tblspoon Salt
Half tspn turmeric
1 tspn red chilli powder kashmiri
Half tspn garam masala powder
Oil 1tblspoon rice oil or olive oil
For khichdi :
1/2 kg basmati rice (ny that suits you even Kolam rice will do )
100 grams Masoor dal
On small size onion (for baghar to rice)
1 tblspoon ghee or oil as per taste
1 tspn cumin coriander powder

Instructions

For kheema :
Wash kheema well and keep aside
Chop onions and tomatoes fine and the potatoes in square pieces.
Now heat oil in a heavy bottom pan and fry the potatoes till semi done and remove.
Fry onions golden brown, add Tomatoes n 1 tspn salt, turmeric and Ginger garlic paste stir cook till tender.
Now add the rest of spices and washed kheema mix all well cover n let this cook on slow for ten min as the kheema leaves its water. .
Now add water as much as required consistency wise.
Add potatoes and cover, cook all for 15 min till well done.
For khichdi-
Wash masoor dal and rice together well, soak and keep aside
Cut onion long , make baghar in a pot add salt as per taste and leave the rice masoor mix.
Add water with measure as you cook rice or pulao bring to a boil then cover cook on slow for ten min.

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