Masala Kozhi Kanji / Masala Chicken Rice Porridge


1/2 cup basmati rice
200-250 gm chicken pieces
1 medium onion, chopped
1 medium carrot, finely chopped
5-6 shallots, crushed
4 garlic cloves, crushed
1 piece ginger, crushed
3-4 green chillies, chopped
1 medium tomato, chopped
1/2-3/4 tsp turmeric powder
1 star anise
1 cinnamon piece
3-4 cloves
2 cardamoms
1/2 tsp fennel seed
1/2 tsp cumin seeds
1/4 tsp pepper powder
1 1/2 cup grated coconut
2 shallots
3 tbsp coriander leaves, chopped
1 sprig curry leaves
1/4 tsp cumin powder
1-2 tbsp ghee
salt to taste


  1. Wash and drain the rice and keep it aside. Cut the chicken into small pieces.
  2. In a pressure cooker, add chicken pieces, drained rice, chopped onion, crushed shallots, 2-3 green chillies, tomato, carrot, crushed ginger, garlic, turmeric powder, pepper powder, star anise, cinnamon, cardamom, cloves, fennel seeds, cumin seeds and salt and mix well.
  3. Add 3 – 3 1/2 cups of water into this and cook covered at low flame for 3-4 whistles till the rice and chicken cooked well.
  4. In the meantime, grind grated coconut with 2 shallots and 1 green chilli to a smooth paste adding little water and keep it aside.
  5. Once the pressure releases, open the cooker and add chopped coriander leaves and curry leaves and mix well.
  6. Adjust the water and salt, mix well and boil well for 3-4 minutes.
  7. Add 1/4 tsp cumin powder and ghee and mix well.
  8. Then add ground coconut paste to the cooked kanji and bring it to boil at low flame, stirring in between.
  9. Check for salt and if the kanji is too thick, add little more hot water and mix well. Remove from flame and┬áserve hot…
  • Adjust the spices according to your taste….

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