This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chile chutney.
Gently crushing the rice yields a mixture of finer pieces, which melt into the porridge, and larger grains that add texture.When I was growing up, whenever I was sick, the first thing my mother would do was get a pot of rice, lentils, and water simmering away for porridge. It was considered to be potent stuff, with the power to cure everything from the flu to a short temper. I often suffered from the latter, so the hum of rice gurgling on a stovetop was the soundtrack of my life.
To make it, I start by rinsing aromatic jasmine rice. When the water runs clear, I cover the rice with fresh water and allow it to soak. Meanwhile, I prepare the ginger and fresh turmeric, both of which have stubborn fibers that run vertically along the entire rhizome, making them tough to chew through. By thinly slicing them crosswise before cutting the resulting coins into one-eighth-inch matchsticks, I get spicy, tender bites throughout the porridge.
That’s pretty much all the prep that's required. I sauté the ginger and turmeric in butter or ghee, along with salt and Kashmiri red chile powder, until aromatic, then add the crushed rice and rinsed red lentils. I top it all off with a generous glug of chicken stock, but you could opt for water if you want to keep things light and simple. When the liquid comes to a boil, I reduce the heat to a bare simmer.
Once the rice and lentils are completely tender—after about 30 minutes of simmering—I toss in peeled and diced potatoes, along with a couple of chicken thighs. Then I let it all bubble together for roughly 30 minutes longer, until the chicken is cooked through and much of the rice has melted into the broth. At this point, I remove the chicken thighs and, once they've cooled enough to handle, dice the meat into small, bite-size pieces before returning it to the pot.
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