Bengali Rice Porridge with Lentils and Chicken

seriouseats.com

Patty Turner Afton

¾ cup jasmine rice (5 ⅓ ounces; 150g)

1 inch fresh turmeric (½ ounce; 15g), or 1 teaspoon dried turmeric

1 inch fresh ginger (½ ounce; 15 g)

2 tablespoons unsalted butter or ghee (1 ounce; 30g)

½ teaspoon Kashmiri red chile powder or ¼ teaspoon cayenne

¼ cup red lentils (1.8 ounces; 50g), sorted and rinsed

6 cups chicken stock (1 ½ quarts; 1.4L), homemade or store-bought

Kosher salt, to taste

Freshly ground black pepper, to taste

1 medium russet potato (10 ounces; 280g), peeled and diced into ½-inch pieces

2 chicken thighs (8 ounces; 224 g)

½ bunch cilantro (1 ounce; 30 g), finely chopped

2 Thai green chiles, finely chopped

2 tablespoons (30ml) freshly squeezed lime juice from 2 limes

2 tablespoons mustard oil (1 ounce; 30ml)

Crispy fried shallots, for garnish

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