Chicken & Rice Porridge Recipe – Cinnamon & Cardamom Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken & Rice Porridge Recipe – Cinnamon & Cardamom Flavors

Hey everyone! If you’re anything like me, sometimes you just crave something comforting, warm, and nourishing. This Chicken & Rice Porridge (sometimes called Kichdi in some parts of India, though this is a smoother, more porridge-like version!) is exactly that. It’s a dish my grandmother used to make when I was feeling under the weather, and honestly, it still feels like a warm hug in a bowl. It’s incredibly easy to make, packed with flavour, and perfect for a cozy night in.

Why You’ll Love This Recipe

This isn’t your average porridge! The subtle sweetness of cinnamon and cardamom beautifully complements the savoury chicken and rice. It’s gentle on the stomach, incredibly soothing, and a fantastic way to sneak in some extra protein. Plus, it’s ready in under 30 minutes – perfect for busy weeknights! It’s a wonderful introduction to Indian flavours for those new to the cuisine, and a comforting classic for those who already love it.

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• 500 gm chicken with bones
• 1 litre water
• 1 small cinnamon bark
• Salt to taste
• 1 cup Calrose rice
• 0.25 tsp cardamom powder
• 1 tsp black pepper powder
• 1 tbsp ghee

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Calrose Rice: This is the rice for achieving that perfect creamy texture. It’s a medium-grain rice that gets wonderfully soft and slightly sticky when cooked. You can find it at most Asian grocery stores, or online. If you can’t find it, a short-grain rice will work in a pinch, but adjust cooking time accordingly.
• Cinnamon: I love using Ceylon cinnamon (also known as “true cinnamon”) for its delicate, sweet flavour. It’s a bit more expensive, but worth it if you can find it! Cassia cinnamon is a good substitute, though it has a bolder flavour. Cinnamon isn’t just delicious; it’s also known for its warming properties.
• Cardamom: Ground cardamom adds a beautiful floral aroma. I prefer using freshly ground cardamom for the most vibrant flavour. A little goes a long way! Cardamom is a staple in Indian desserts and savoury dishes alike.
• Bone-in Chicken: Don’t skip the bones! They’re essential for building a rich, flavourful stock. The collagen from the bones breaks down during cooking, creating a silky smooth texture and adding tons of depth to the porridge.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken cooking. Place the chicken, water, cinnamon bark, and salt in a pressure cooker. Give it a good stir, close the lid, and cook for 6-8 whistles until the chicken is tender. Remember to let the pressure release naturally – don’t force it!
2. Once the pressure has released, carefully drain the chicken stock, reserving it! This is liquid gold, so don’t throw it away. Remove the bones from the chicken and shred the meat into bite-sized pieces.
3. Now, add the washed rice, cardamom powder, and black pepper to the reserved chicken stock. Bring everything to a boil over medium heat.
4. Add the shredded chicken to the pot. If you’re using Calrose rice, pressure cook for just one whistle. Otherwise, cook until the rice is fully tender, stirring frequently to prevent sticking.
5. This is where the magic happens! Using an immersion blender, carefully blend the mixture until it’s smooth and creamy. You can leave a little texture if you prefer – I like mine somewhere in between!
6. Finally, transfer the porridge to a serving dish. Drizzle generously with ghee and keep it warm until you’re ready to serve.

Expert Tips

Want to make this porridge extra special? Here are a few of my go-to tips:

• Consistency is Key: If the porridge is too thick, add a little more hot water or chicken stock. If it’s too thin, cook it for a few more minutes, stirring constantly.
• Preventing Sticking: Stirring frequently is your best friend! Especially towards the end of the cooking process, the rice can stick to the bottom of the pot.
• Flavour Boost: Don’t be afraid to experiment with spices! A pinch of turmeric or a tiny bit of ginger can add a lovely warmth.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: My friend, Priya, loves making this with vegetable broth instead of chicken stock and omitting the ghee. It’s just as delicious! A swirl of coconut milk at the end adds a lovely richness.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you like a little heat, add a pinch of cayenne pepper or a finely chopped green chilli.
• Regional Adaptations: In some parts of India, people add a tempering of cumin seeds and mustard seeds to the finished porridge for an extra layer of flavour. My aunt in Gujarat always adds a squeeze of lemon juice!

Serving Suggestions

This porridge is wonderful on its own, but it’s also great with a side of:

• A dollop of plain yogurt
• A sprinkle of fresh coriander (cilantro)
• A side of papadums (Indian crispy wafers)
• A simple cucumber raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed.

FAQs

Let’s answer some common questions:

1. What type of rice works best for this porridge?

Calrose rice is ideal! It creates that perfect creamy texture. But short-grain rice can work too.

2. Can I use boneless chicken? Will it affect the flavour?

You can, but the flavour won’t be as rich. The bones contribute a lot to the stock. If using boneless chicken, consider adding a chicken bouillon cube for extra flavour.

3. How can I adjust the consistency of the porridge?

Add more hot water or stock to thin it out, or cook it for a few more minutes to thicken it.

4. Can this be made ahead of time?

Yes! You can make the porridge ahead of time and reheat it when you’re ready to eat.

5. What are the health benefits of cinnamon and cardamom in this recipe?

Both cinnamon and cardamom are packed with antioxidants and have anti-inflammatory properties. They’re also believed to aid digestion and boost immunity!

Enjoy! I hope this Chicken & Rice Porridge brings you as much comfort as it brings me. Let me know in the comments if you try it, and how you customize it to make it your own!