Name: Chicken Rice porridge recipe by Nafeesa Buhary at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Leftover rice - 1 cup; Moong dal - 2 tablespoons; Tomato - 1 chopped roughly; Oninon - 1 chopped roughly; Green chilly - 1; Garlic - 4 cloves; Fenugreek - few; Coconut milk - 1/2 cup; Leftover chicken gravy as required; Turmeric powder - 1/2 teaspoons; Salt as required; Coriander leaves finely chopped- 3 tablespoons; SEASONING:; Curry leaves - few; Ghee - 1 tablespoon; Pandan leaves - 3 pieces; cardamom - 1; Cinnamon - 1/2 inch; Cloves - 1; Coconut oil - 2 tablespoons; Ginger Garlic paste - 1 teaspoon; Small onion - 5 Finley chopped

ABOUT Chicken Rice porridge RECIPE

Very Simple&flavoured recipe with leftover chicken gravy and Rice!! It's a traditional recipe of our home town! Which is especially served during Iftar (breaking fasting) in Masjids!

Ingredients Serving: 2

Leftover rice - 1 cup
Moong dal - 2 tablespoons
Tomato - 1 chopped roughly
Oninon - 1 chopped roughly
Green chilly - 1
Garlic - 4 cloves
Fenugreek - few
Coconut milk - 1/2 cup
Leftover chicken gravy as required
Turmeric powder - 1/2 teaspoons
Salt as required
Coriander leaves finely chopped- 3 tablespoons
SEASONING:
Curry leaves - few
Ghee - 1 tablespoon
Pandan leaves - 3 pieces
cardamom - 1
Cinnamon - 1/2 inch
Cloves - 1
Coconut oil - 2 tablespoons
Ginger Garlic paste - 1 teaspoon
Small onion - 5 Finley chopped

Instructions

In a pressure cooker add the leftover rice, onion, tomato, moong dal, garlic, green chilly, fenugreek, turmeric powder and required water, cook it for 5 whistles.
Now, separate the chicken pieces from the chicken gravy.
Shred the chicken pieces and keep it aside.
Once cooked, open the pressure cooker and add the chicken gravy into it.
Using a hand blender or mixie blend it to a coarse paste And add required water to make it to a porridge consistency.
Now add the shredded chicken pieces into the porridge and mix it well.
In a medium flame cook the poriddge and add salt to it.
Once it starts boiling pour the 1/2 coconut milk into it and keep cooking in a lower flame.
Take another pan add ghee, coconut oil, cardamom, clove, cinnamon,pandan leaves, curry leaves, ginger garlic paste and saute .
Once the ginger garlic paste turns light brown and the nice aroma comes add onion and saute till it becomes soft.
Once it done, pour the seasoning mix into the porridge and switch off the flame.
Garnish with coriander leaves. Flavourful chicken rice porridge is ready serve warm with Samosa or fried snacks.

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