Mung Bean Chicken Porridge

mung-bean-chicken-risotto

Soak Mung Beans overnight. Melt butter and some ghee in a thick pan. Add cinnamon sticks, pepper corns, cloves, dry red chilies, onion seeds and fennel seeds. Once they are all crackling add the beans.

Saute for about 3-4 mins. Once they are all super fragrant add chicken pieces and cook till the chicken turns white. Add turmeric powder, salt and coriander powder.

Add water and close the pan. Do not place the weight. Cook on high heat till there is a steady amount of steam being released. Then reduce heat to low and cook for 30-40 mins.

Open and check the volume of water. Reduce it and then add a lot of chopped coriander. Add half a cup of coconut milk and switch off the heat.

Enjoy a very filling meal that tastes out of this world.

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