Bengali Rice Porridge With Lentils and Chicken Recipe

Ingredients

• 3/4 cup jasmine rice (5 1/3 ounces; 150g)
• 1 inch fresh turmeric (1/2 ounce; 15g), or 1 teaspoon dried turmeric
• 1 inch fresh ginger (1/2 ounce; 15g)
• 2 tablespoons unsalted butter or ghee (1 ounce; 30g)
• 1/2 teaspoon Kashmiri red chili powder or 1/4 teaspoon cayenne
• 1/4 cup red lentils (1.8 ounces; 50g), sorted and rinsed
• 6 cups chicken stock (1 1/2 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 1/2-inch pieces
• 2 chicken thighs (8 ounces; 224g)
• 1/2 bunch cilantro (1 ounce; 30g), finely chopped
• 2 Thai green chilies, 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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