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6 July, 2015

Chicken Veggie Rice Porridge

Posted in : World Cuisine on by : Rubina Rahiman Tags: , , , , , , , , ,

This balanced porridge with chicken and mixed vegetables is hearty and nutritious. You can add veggies like spinach, broccoli florets, zucchini, carrots, finely chopped onions, and green peas.

Cooking and Preparation Time – 20 to 30 Minutes

Serves  3

Ingredients ingredents for rice veggie soup_Fotor

  • 1/2 cup basmati rice or broken wheat
  • 150 grams chicken breast, cubed
  • 1 medium-sized onion, finely chopped
  • 1 inch ginger, chopped
  • 1 green chilli, finely chopped
  • ½ cup chopped carrots
  • ½ cup chopped broccoli
  • ½ cup shelled green peas/fresh or frozen
  • 4 cups water
  • 1 tsp. cumin powder
  • 2 tbsp. oil
  • ½ inch cinnamon stick
  • 2 cloves
  • 1 cardamom pod
  • 3 tbsp. fresh coconut milk or grated coconut
  • salt as required

Preparationingredients for rice veggie soup_Fotor

  1. heat oil  in a pressure cooker or a large heavy bottomed pot on a medium heat
  2. add cinnamon, cardamom and cloves first in the hot oil
  3. add chopped onions, sauté till transparent
  4. now add chopped ginger, green chilies and saute for a few seconds
  5. add the chicken pieces and stir well
  6. now add all the veggies, saute for 2 minutes
  7. then add the cumin powder, keep stirring
  8. rinse the rice and add to the veggies, stir for 3-4 minutes
  9. cover it and cook until the pressure cooker whistles thrice (if using a large heavy bottomed pot see the note below)
  10. turn off the heat and leave it to release pressure
  11. when the pressure is released well, uncover the cooker. If very thick, add water (as per your desiring consistency) and boil it
  12. lower the flame and add fresh grated coconut or coconut milk, give a quick stir and heat for 2 minutes
  13. turn off the heat, taste and add salt as required.
  14. ladle the porridge in a bowl, garnish it with coriander leaves and enjoy!pressure cooking the rice veggie soup_Fotor


If using a heavy bottomed pan, after adding all the ingredients, bring to a boil over medium-high heat, reduce the heat to medium low and cook at a lively simmer. Stir frequently with a flat bottom spatula, until the rice has completely broken down and the mixture is creamy. If you need more water, add 1/4 cup of cold water at a time until you achieve the consistency you want.

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