<h1 class="pgc-h-arrow-right" data-track="1" > Bengal lentil chicken porridge recipe</h1>
Gently crushing the rice creates a finer mixture of particles that blend into the porridge, while the larger particles add to the taste.
Potatoes and chicken are added after the porridge is half-cooked to keep them soft and clear.
There are countless varieties of porridge, and the names are almost as many. It can be as simple as water and rice, or it can be stewed with milk, flavored with chili peppers and spices, or paired with different toppings. Made from aromatic jasmine rice and hearty red lentils, this version is made from plenty of turmeric and ginger with spicy mustard oil and spicy green chili chutney.
<h1 class="pgc-h-arrow-right" data-track="23" > ingredient recipes</h1>
3/4 cup jasmine rice (5 1/3 oz; 150 g)
1 inch fresh turmeric (1/2 ounce; 15 g), or 1 teaspoon of dried turmeric
1 inch ginger (1/2 ounce; 15 g)
2 tbsp unsalted butter or ghee (1 oz; 30 g)
1/2 teaspoon Kashmiri paprika or 1/4 teaspoon cayenne
1/4 cup red lentils (1.8 ounces; 50 g), sort and rinse
6 cups chicken broth (1 1/2 quart; 1.4L), homemade or shop-purchased
Kosher salt, tasting
Freshly grated black pepper, taste
1 medium russet potato (10 ounces; 280 g), peeled and cut into small pieces of 1/2 inch
2 chicken thighs (8 oz; 224 g)
1/2 bunch of parsley (1 ounce; 30 g), finely chopped
2 Thai green peppers, finely chopped
2 tablespoons (30 ml) freshly squeezed lime juice from 2 limes
2 tbsp mustard oil (1 oz; 30 ml)
Crispy fried shallots, garnishing
<h1 class="pgc-h-arrow-right" data-track="41" > approach</h1>
In a medium bowl, rinse the rice with cold water until the water becomes clear. Cover the rice with fresh cold water and set aside to soak.
At the same time, peel the turmeric (if fresh) and ginger with a spoon. Cut horizontally into 1/8-inch coins, and then cut each coin into 1/8-inch matchsticks.
Drain the rice and return to the bowl. Gently crush the rice with a masher, rolling pin or pestle to break the rice into uneven pieces, from grains the size of cornmeal to large pieces that crack or break in half.
In a 4-quart saucepan, melt the butter over medium heat until it is lathered. Add turmeric, ginger and red pepper and cook until fragrant, about 2 minutes. Add the rice, lentils and chicken broth. Season with coarse salt and freshly ground black pepper. Bring the water to a boil and simmer over low heat. Simmer the porridge without lid until the rice and lentils are soft, about 30 minutes.
Add potatoes and chicken thighs to the porridge. Gently cook until the potatoes are tender, the chicken is cooked and the porridge thickens for about 30 minutes, stirring occasionally to prevent sticking.
Meanwhile, prepare the parsley chutney. In a small bowl, mix coriander and green peppers with lime juice and mustard oil, then season with salt. Stir to mix.
Remove the chicken from the porridge and transfer to the cutting board. When cooled to the point where it can be handled, cut the chicken into 1/2-inch pieces and return to the porridge. Adjust the seasoning with coarse salt and freshly ground black pepper, and if the porridge is too thick, add water.
Remove from the heat and pour the porridge into a bowl. Garnish with coriander chutney and crispy fried shallots.