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1
In a medium bowl, rinse rice with cold water until water runs clear. Cover rice with fresh cold water and set aside to soak.
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2
Meanwhile, peel turmeric (if using fresh) and ginger with a spoon. Thinly slice crosswise into 1/8-inch coins and slice each coin into 1/8-inch matchsticks.
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3
Drain rice and return to bowl. Gently crush with a muddler, rolling pin, or pestle, breaking rice into uneven pieces ranging from cornmeal-sized grains to larger pieces that are cracked or shattered in half.
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4
In a 4-quart saucepan over medium heat, melt butter until foamy. Add turmeric, ginger, and red chili and cook until fragrant, about 2 minutes. Add rice, lentils, and chicken stock. Season with kosher salt and freshly ground black pepper. Bring to a boil, then reduce to a bare simmer. Simmer porridge, uncovered, until rice and lentils are tender, about 30 minutes.
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5
Add potato and chicken thighs to porridge. Cook gently until potatoes are tender, chicken is cooked through, and porridge is thickened, about 30 minutes, stirring occasionally to prevent sticking.
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6
Meanwhile, prepare the cilantro chutney. In a small bowl, mix cilantro and green chilies with lime juice and mustard oil, then season with salt. Stir to combine.
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7
Remove chicken from porridge and transfer to a cutting board. When cool enough to handle, dice chicken into 1/2-inch pieces and return to porridge. Adjust seasoning to taste with kosher salt and freshly ground black pepper, and add water if porridge becomes too thick.
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8
Remove from heat and pour porridge into bowls. Garnish with cilantro chutney and crispy fried shallots to taste.
