Bengali Rice Porridge With Lentils and Chicken Recipe

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  150g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Ginger root

  Raw

  15g

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

• Chili powder

  Spices

  ½ tsp or 1g

• Lentils

  Raw

  ¼ cup or 48g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Russet potatoes

  Flesh and skin, raw

  280g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  220g

• Cilantro

  Raw - Whole Foods Market

  50g

• Lime juice

  Raw

  2 tbsp or 30g

• Mustard oil

  2 tbsp or 28g

• Shallots

  Raw

  1 shallot (medium) or 43g

Directions

1. In a medium bowl, rinse rice with cold water until water runs clear. Cover rice with fresh cold water and set aside to soak.
2. Meanwhile, peel turmeric (if using fresh) and ginger with a spoon. Thinly slice crosswise into 1/8-inch coins and slice each coin into 1/8-inch matchsticks.
3. Drain rice and return to bowl. Gently crush with a muddler, rolling pin, or pestle, breaking rice into uneven pieces ranging from cornmeal-sized grains to larger pieces that are cracked or shattered in half.
4. In a 4-quart saucepan over medium heat, melt butter until foamy. Add turmeric, ginger, and red chili and cook until fragrant, about 2 minutes. Add rice, lentils, and chicken stock. Season with kosher salt and freshly ground black pepper. Bring to a boil, then reduce to a bare simmer. Simmer porridge, uncovered, until rice and lentils are tender, about 30 minutes.
5. Add potato and chicken thighs to porridge. Cook gently until potatoes are tender, chicken is cooked through, and porridge is thickened, about 30 minutes, stirring occasionally to prevent sticking.
6. Meanwhile, prepare the cilantro chutney. In a small bowl, mix cilantro and green chilies with lime juice and mustard oil, then season with salt. Stir to combine.
7. Remove chicken from porridge and transfer to a cutting board. When cool enough to handle, dice chicken into 1/2-inch pieces and return to porridge. Adjust seasoning to taste with kosher salt and freshly ground black pepper, and add water if porridge becomes too thick.
8. Remove from heat and pour porridge into bowls. Garnish with cilantro chutney and crispy fried shallots to taste.
9. Recipe by: Sohla El-Waylly (source: https://www.seriouseats.com/recipes/2018/01/bengali-rice-porridge-with-lentils-and-chicken.html)

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