This Winter dish can be served from December 25 – March 20. It is ideally served at breakfast on Christmas.

Cook Time: 35 Mins
Serves: 4


  • Chicken breast 1
  • Barley 9 oz.
  • Sago 2 oz.
  • Oatmeal 1 1/3 Cups
  • Onion (sliced) 1
  • Ginger/garlic paste 1 tbsp
  • Green chillies (chopped) 4
  • Cilantro (chopped) as required
  • Black pepper 1 tsp
  • Salt as required
  • Oil 4 tbsp

Cooking Directions

  1. Soak barley, oatmeal, 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, oatmeal, 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.