Pakistani-style mulligatawny is a warmly spiced soup made here with chicken, red lentils, basmati rice, vegetables and a little coconut milk. The dish has many regional and household versions; this one brings together familiar South Asian spices in a hearty, gently tangy bowl that can be served as a full meal.
Ingredients
- 2 tablespoons (30 ml) neutral oil or ghee
- 1 medium yellow onion, finely chopped (about 1 cup or 150 g)
- 1 medium carrot, peeled and diced (about 1 cup or 130 g)
- 1 small tart apple, peeled, cored and diced (about 1 cup or 150 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1 tablespoon (15 g) finely grated fresh ginger
- 1 tablespoon (16 g) tomato paste
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon ground turmeric (1 g)
- ½ teaspoon garam masala (1 g)
- ¼ teaspoon cayenne pepper, or less to taste (about 0.5 g)
- ¾ cup (150 g) dried red lentils, rinsed and drained
- ⅓ cup (65 g) basmati rice, rinsed and drained
- 6 cups (1.42 L) low-sodium chicken broth
- 1 pound (454 g) boneless, skinless chicken thighs, left whole
- 1 teaspoon fine salt, plus more to taste (6 g)
- ½ teaspoon freshly ground black pepper (1 g)
- 1 cup (240 ml) canned coconut milk, well stirred
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ cup (about 10 g) chopped fresh cilantro, plus extra for serving
Instructions
- Prepare the ingredients. Chop the onion, carrot and apple, mince the garlic, and grate the ginger. Rinse the red lentils and basmati rice separately under cool water until the water runs mostly clear, then drain them well. Rinsing removes loose starch and helps keep the rice from making the soup overly gummy. Measure out the spices before you start cooking so they can be added quickly without scorching.
- Soften the vegetables. Heat the oil or ghee in a large, heavy-bottomed pot over medium heat. Add the onion and carrot and cook for 7 to 8 minutes, stirring occasionally, until the onion is soft and translucent and the carrot is beginning to soften. If the onion starts browning quickly, lower the heat; a gentle golden color is fine, but deeply browned bits can make this soup taste heavier than intended.
- Bloom the aromatics and spices. Stir in the apple, garlic and ginger and cook for 1 minute. Add the tomato paste, cumin, coriander, turmeric, garam masala and cayenne. Stir continuously for about 1 minute, coating the vegetables with the spice mixture. The spices should smell fragrant, not burnt. If the pot looks dry, add a tablespoon of broth and scrape up any paste sticking to the bottom.
- Add the broth, lentils, rice and chicken. Pour in the chicken broth and stir in the rinsed lentils, rice, salt and black pepper. Add the whole chicken thighs and press them below the liquid. Bring the soup just to a boil, then reduce the heat so it simmers gently. Cover the pot partially, leaving a small gap for steam to escape. A vigorous boil can break up the chicken and make rice stick, so adjust the heat if the surface is bubbling hard.
- Simmer until tender. Cook at a gentle simmer for 24 minutes, stirring once or twice and scraping the bottom of the pot to keep the lentils and rice from settling. The red lentils should be soft and beginning to dissolve, the rice should be tender, and the chicken should be cooked through. Check the thickest part of a thigh with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the chicken has not reached that temperature or the rice is still firm, continue simmering and check again after a few minutes.
- Shred the chicken and finish the soup. Lift the cooked thighs onto a clean plate. Shred them with two forks, discarding any tough connective pieces, then return the meat to the pot. Stir in the coconut milk and lemon juice and simmer gently for 3 minutes; do not let the soup boil hard after adding the coconut milk. Stir in the cilantro, taste, and add more salt, pepper, lemon or cayenne as needed. If the soup is thicker than you like, loosen it with a little hot broth or water.
- Ladle and garnish. Serve the soup hot, making sure each bowl gets chicken, rice and lentils. Offer extra cilantro, lemon wedges and freshly ground black pepper at the table so everyone can adjust the brightness and seasoning to taste.
Tips
- Keep the simmer gentle. Red lentils naturally soften and thicken the broth, but a rolling boil can cause the rice to stick and the chicken to break into stringy pieces. Stir periodically, especially across the bottom of the pot, and lower the heat if the soup is bubbling vigorously.
- Adjust the thickness at the end. Rice and lentils continue to absorb liquid as the soup sits. Add hot broth or water a little at a time if it becomes too thick, then taste again because extra liquid also dilutes the salt and spices. If it seems thin, simmer it uncovered for a few minutes before adding the coconut milk.
- Use the right lentils. Red lentils cook quickly and soften into the broth, giving this version its creamy texture without blending. Brown or green lentils stay much firmer and take longer, so they are not a direct swap for the stated cooking time. If using them, cook until tender and check the chicken temperature separately.
- Make the heat your own. Cayenne varies in strength, and some garam masala blends are peppery. Start with less cayenne for a mild pot and pass chili flakes or sliced green chili at the table. Add lemon gradually: it should lift the savory spices, not make the soup taste sharply sour.
Serving Suggestions
This soup is filling enough to serve by itself, since the chicken, rice and lentils make each bowl substantial. For a Pakistani-inspired meal, put warm naan or roti on the table for dipping and add a simple salad of sliced cucumber, tomato and red onion dressed with lemon and a pinch of salt. The salad’s crispness contrasts nicely with the soft rice and lentils.
You can also serve it with plain basmati rice if you want a larger meal, although the soup already contains rice. A small dish of chopped cilantro, lemon wedges and sliced green chili lets people season their own portions. If serving several people, keep the soup warm over low heat and stir it now and then; add a splash of broth if it thickens while waiting. Avoid leaving it at room temperature for more than two hours.
Variations
Make it vegetarian. Leave out the chicken and use vegetable broth. For a more substantial bowl, add one drained 15-ounce (425 g) can of chickpeas during the final 5 minutes of simmering. The chickpeas add a firm, nutty bite, while the soup’s red lentils still provide its soft, thick texture. Taste carefully at the end, since canned broth and chickpeas can vary in saltiness.
Change the protein. Boneless, skinless chicken breast can replace the thighs, though it is leaner and can become dry if overcooked. Check it with a thermometer and remove it as soon as it reaches 165°F (74°C). For a meat-free version without chickpeas, add 1 cup (150 g) of diced potato with the broth; simmer until it is tender. Do not add raw chicken after the lentils and rice are already cooked, because it needs to reach a safe temperature in the soup.
Use yogurt instead of coconut milk. For a less coconut-forward finish, use ¾ cup (180 g) plain full-fat yogurt. Take the pot off the heat and whisk a few spoonfuls of hot broth into the yogurt first, then stir that mixture into the soup. This gradual warming helps reduce curdling. The result is tangier and less sweet than the coconut-milk version. Do not boil the soup after adding yogurt.
Make it more or less smooth. The recipe is meant to be thick and textured, with soft lentils and shredded chicken. For a smoother bowl, remove the chicken before blending and use an immersion blender briefly; return the shredded chicken afterward. Blend only part of the soup if you want some vegetables and rice to remain distinct. Take care with hot liquid and keep the blender head submerged to avoid splashes.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. It will thicken as the rice and lentils absorb broth, so stir in a little water or chicken broth before reheating. Reheat on the stovetop over medium-low heat, stirring often, until steaming throughout; leftovers should reach 165°F (74°C). In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly.
For longer storage, freeze cooled soup in meal-size, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Thaw it in the refrigerator overnight, then reheat to 165°F (74°C). Rice can become softer after freezing and thawing, so add broth as needed and adjust the lemon and salt after reheating. Do not refreeze soup that has been thawed and reheated.
Frequently Asked Questions
Is this the only authentic Pakistani mulligatawny? No. Mulligatawny has many versions, and cooks adapt it to local ingredients and preferences. This recipe is a Pakistani-style take, using familiar spices such as cumin, coriander and garam masala alongside lentils, chicken and rice. Other versions may use different proteins, vegetables, thickening methods or seasonings, so the exact flavor and texture can vary.
Can I make the soup ahead? Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. The rice and lentils will absorb broth overnight, so loosen the soup with broth or water while reheating. Taste it once it is hot and adjust the salt and lemon, since the flavors can seem less bright after chilling.
Can I use canned lentils? You can, but they will not thicken the soup in the same way as dried red lentils. Omit the dried lentils and add about 1½ cups (about 250 g) drained canned lentils near the end, heating them through for 5 minutes. The soup will be thinner and the rice still needs time to cook, so do not shorten the simmer just because the lentils are already tender.
What can I use instead of garam masala? If you cannot find garam masala, leave it out or use a small pinch of ground cinnamon and black pepper with the cumin and coriander. Garam masala blends vary, so there is no exact one-spice substitute. Leaving it out makes the aroma a little simpler, but the soup will still have warmth from the other spices and ginger.
Why did my soup become too thick? The rice and red lentils keep absorbing liquid after cooking, especially during refrigeration. Stir in hot broth or water a few tablespoons at a time until it reaches the consistency you want, then taste and reseason. If the rice has swollen significantly, a little extra liquid is normal and does not mean the soup has gone wrong.
Related
- Pakistani Dal Recipe with Garlic Cumin Tadka
- Pakistani Yakhni Pulao Recipe with Tender, Fragrant Rice
- Pakistani Chicken and Okra Curry: A Homestyle Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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