Kanji Recipe

Rinse the rice under cold water until the water runs mostly clear (helps remove excess starch). Drain well.

In a heavy-bottomed pot, add the rinsed rice and 1,000 ml of the water. Bring to a boil over medium-high heat, then reduce heat to low and simmer gently, uncovered, stirring occasionally to prevent sticking, for about 20–25 minutes until the rice grains are completely broken down and the mixture becomes porridge-like. Add more water (up to the remaining 500 ml) during cooking if it thickens too much — kanji should be soupy/porridge consistency.

Once rice is fully broken down (grains mostly dissolved into a creamy consistency), stir in the 250 ml stock and 1 tsp salt. Keep the pot over very low heat so it stays warm while you prepare the rest of the components.

In a separate large skillet or saucepan, heat 2 tbs oil or ghee over medium heat until shimmering.

Add cumin seeds and let them sizzle 10–15 seconds until aromatic. Add the whole peppercorns, cardamom pods, cloves, and bay leaf and sauté for another 20–30 seconds to bloom their flavors.

Add the minced ginger and garlic (and chopped green chili if using). Sauté 30–45 seconds until fragrant but not browned.

Add the minced chicken to the spiced oil. Break it up with a spoon and cook on medium heat for 4–6 minutes until the chicken loses its raw pink color and begins to brown lightly.

Stir in the diced carrot, cauliflower pieces, and green peas. Cook with the chicken for 3–4 minutes to soften the vegetables slightly.

Sprinkle turmeric, red chili powder (or paprika), ground coriander, 0.5 tsp freshly ground black pepper, and additional 0.5–1 tsp salt (adjust to taste). Stir thoroughly so the spices coat the chicken and vegetables evenly. Cook 2 minutes to bloom the spices.

Pour 250–300 ml of water (or additional stock) into the chicken-vegetable pan, bring to a simmer, and cook 6–8 minutes until the vegetables are tender and the chicken is fully cooked through. If using frozen peas, add them in the last 2 minutes so they remain green and tender.

Taste the rice porridge base and adjust salt. If the kanji is thicker than you prefer, add hot water or stock to the rice pot to achieve a slightly loose, soupy consistency.

Ladle the cooked chicken and vegetables (with their cooking liquid) into the rice porridge base and stir gently to combine. Simmer together on low for 3–5 minutes so flavors meld. If the mixture is too thin, simmer uncovered briefly to reduce slightly; if too thick, add hot water a little at a time.

Turn off heat and stir in chopped fresh cilantro. Check seasoning and add lemon juice from the wedges to brighten the flavor as desired.

Serve hot in bowls with extra lemon wedges on the side and an optional drizzle of ghee or a sprinkle of freshly cracked black pepper.