Chicken Porridge

Ingredients:

Red Bulgar Wheat - 1/4 Cup

Raw Rice/Short Grain Rice - 1/2 Cup

Green Gram/Mung Beans - 1/4 Cup

Crushed Garlic - 6 Cloves

Shallots - A Few

Fenugreek Seeds - 1 Tsp

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Chopped Boneless Chicken - 1 Cup

Chilli Powder - to Taste

Turmeric Powder - 1 Tsp

Cumin Powder - 2 Tsp

Pepper Powder - to Taste

Ginger & Garlic Paste - 1 Tsp

Salt - to Taste

Oil - 1 Tbsp

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Thick Coconut Milk - 1 Cup

Water as needed

Method:

1. Mix all the spices and salt with chicken and cook in a pan of heated oil for about 10 minutes.

2. Rinse bulgar wheat, rice, green gram and fenugreek seeds in a colander, Drain the water and transfer to a pressure cooker.

3.  Add garlic, shallots and the cooked chicken. Add enough water(or thin extract of coconut milk) to cover and close tightly. Cook on medium flame until 4 whistles are reached.

4. After releasing the pressure, mash lightly, add thick coconut milk and heat until it comes to boil.

5. Check the seasoning and turn off the heat. Serve hot.

* You can adjust the thickness by adding more or less water.