chicken kanji


1 cup of rice

3 tbsp of yellow mung dhal

2 nos of Knorr chicken cube

150g of shredded chicken

1 ½ litre of water

1 cup of Coconut milk

2 nos of tomato

1/2 inch piece of ginger

2 cloves of garlic

1 no green chili

1 no of small Carrot

1 sprig of drumstick leaves (Murunga)

1 handful of Mint leaves

1/4 tsp of Fennel seeds

1/2 inch stick of cinnamon

Salt to taste


1. Chop the tomatoes, garlic, green chili and mint leaves finely. Grate the ginger and carrot. With a mortar and pestle crush the fennel seeds coarsely and keep aside.

2. Wash rice and mung dhal well.

3. In a wide, thick bottomed, deep pan, bring the water to boil.

4. When you see the bubbles appearing, add washed rice, mung dhal, chopped tomato, garlic, chili, mint leaves, grated carrots, ginger, drumstick leaves, cinnamon stick, crushed fennel seeds and mix well.

5. Close the pan partly with a lid and cook for 10 minutes over medium flame, stirring in between.

6. Now add Knorr chicken cube, mix well and cook over low flame till the rice is cooked to a soft, mashable consistency. Immediately add coconut milk, mix well and close the pan tightly with a lid for the flavours to merge well. Add shredded chicken and mix well

7. Serve hot

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