Chicken Rice Kanji or Porridge - How to Make
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6 people
Ingredients
To cook rice and chicken
  • Oil- 2 tbsp
  • Onion, chopped small- 1
  • Ginger-Garlic paste- 1 tbsp
  • Green chili, halved- 1
  • Tomatoes, chopped- 2
  • Chicken, cut small- 2 chicken breasts
  • Chili powder- 1 to 1½ tsp
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1 tsp (roast the fennel seeds and grind it to fine powder)
  • Coriander powder- ½ tbsp
  • Garam masala- 1 tsp
  • White rice, (ponni or sona masoori)- 1 cup
  • Water- 3 cups
  • Mint leaves, chopped- 7 leaves
  • Cilantro, chopped- ¼ cup
  • Salt- 1½ to 2 tsp
After cooking rice and chicken
  • Coconut milk- 2 cups
  • Water- 2 cups or more to thin down
  • Cilantro, chopped- ¼ cup
  • Salt- to taste
For Seasoning
  • Ghee- 1 tbsp
  • Small onions or pearl onions, minced- 5 (or use 1 shallot)
Instructions
  1. Place a pressure cooker or a large soup pot over medium heat, add oil.
  2. Add onion, season with ¼ tsp salt and saute for 2 minutes.
  3. Add ginger-garlic paste & green chili; cook till onions turn translucent.
  4. Add tomatoes, cook till mashed.
  5. Add chicken, combine well.
  6. Add chili powder, turmeric powder, coriander powder, fennel power, garam masala and salt. Combine well and cook for a few minutes.
  7. Add rice along with mint leaves and cilantro chopped.
  8. Add 3 cups water, combine well.
  9. Cook the rice and chicken till they have cooked well; for 20 minutes.
  10. If using pressure cooker cook till 2 to 3 whistles.
  11. After the rice and chicken have cooked well, add coconut milk and combine well.
  12. Add 2 cups or more water to thin it down.
  13. Have a taste, add salt according to your needs
  14. If you need more spice add chili powder at this point.
  15. Add chopped cilantro and let the kanji or porridge come to a slight boil.
  16. For seasoning: Fry the minced small onions in ghee till golden brown in color and add to the porridge.
  17. Remove the cooker or pot from the heat and keep it covered for 15 minutes.
  18. Serve in a soup bowl and enjoy.
Notes
•When the porridge gets cold it will thicken, so before serving, heat the porridge with some water if you prefer or just serve as thick soup.
•Leftover can be refrigerated and warm it up before serving.
Adding fried small onions is optional, you could even add store bought fried onion, enhances the taste of this porridge greatly.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/ramadan-chicken-rice-masala-kanji-or-porridge-perfect-one-pot-meal-south-indian-recipe/