Chicken breast – 1

Barley porridge – 250 gm

Sago – 50 gm

Porridge (packet) – 100 gm

Onion (sliced) – 1

Ginger/garlic paste – 1 tbsp

Green chillies (chopped) – 4

Coriander leaves (chopped) as required

Black pepper powder – 1 tsp

Salt as required

Oil – 4 tbsp


  1. Soak barley, porridge and sago in separate bowls.
  2. Put oil in a pot on low flame and fry onion till it softens.
  3. Add ginger/garlic paste and chicken breast.
  4. Cook till chicken turns white.
  5. Drain barley, porridge and sago and add salt, along with 1, 1/3 cups water.
  6. Cook on low flame.
  7. When gravy starts to boil and becomes a little thick, add 2 cups water and leave to cook on low flame.
  8. Stir continuously when all the ingredients are well combined, and porridge, sago and barley are fully crushed, to keep from sticking at the bottom.
  9. Remove chicken breast from the pot, hammer it fine and put it again in the pot.
  10. Add black pepper, green chillies and coriander leaves.
  11. Take it out in a dish.
  12. Garnish with coriander leaves and serve hot.
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