Chicken vegetable Khichada with minty curd

Nutrition profile

Energy 335 Kcal
Carbohydrate 34g
Protein 28g
Fat 8g


  1. It’s an easy to cook one dish meal and highly nutritious.
  2. The quality of protein is high as chicken is first class protein. Also, cereal pulse combination gives good quality proteins which is absorbed very well.


  1. Boneless Chicken (Pieces) -100g
  2. Parboiled rice- 30g
  3. Yellow Moong dal- 10g
  4. Masoor dal -10g
  5. Bottle gourd -20g (Big Pieces)
  6. French Beans- 10g (Chopped)
  7. Onion- 20g (Sliced)
  8. Mint- 1 TBSP (Chopped)
  9. Coriander- 1 TBSP (Chopped)
  10. Ginger- 1/2 TSP (Mined)
  11. Garlic -1/2 TSP (Minced)
  12. Bay Leaf -1 No.
  13. Cinnamon Stick – 1 Small Pc
  14. Mace -1 No
  15. Turmeric Powder- 1/2 TSP
  16. Coriander -1/2 TSP
  17. Cumin Powder- 1/2 TSP
  18. Kashmiri Red Chilli -1 No
  19. Salt -To Taste
  20. Cow Ghee 1 TSP (Melted)

Method of preparation

  1. Soak the rice and dal together for atleast an hour
  2. In a pressure cooker, heat ghee and drop in the whole spices mentioned with a red chilli
  3. When they give out an aroma, add sliced onions, ginger and garlic
  4. Saute a little. Add tomato puree and saute.
  5. Now put the boneless chicken with salt and spice powder into it and saute well.
  6. Add the soaked rice and dal and 1 cup of water. Adjust the salt if needed.
  7. Give 3 whistles and reduce the heat. After 1/2 a minute put off the flame.
  8. Sprinkle chopped mint and coriander and serve hot with minty curd. (Mint crushed and blended with curd)
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