Chicken Dhal & Rice

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Rec credit: @when_ruhana_cooks
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RECIPE

Dhal-1 large onion (sliced),1 stem limrie (curry leaves),2 sticks taj (cinnamon),4 elachie (cardamom) pods,4 lavang (cloves),1 teaspoon jeeroo (cumin) seeds,2 tablespoon ghee (Clarified butter),1 teaspoon rough salt,2 teaspoon chilli powder,2 teaspoon dhana jeeroo (coriander cumin) powder,½ teaspoon arad (Turmeric) (turmeric) powder,1 tablespoon red ginger garlic masala,1kg chicken pieces/ or 1.5kg chicken fillet big cubes,1 tablespoon lemon juice,3 large tomatoes (liquidized),Chopped phudina (mint),Chopped spring onions,2 cups oil dhal (soaked & boiled),Chopped dhania (coriander) (coriander).
Rice-1 onion (sliced),1 teaspoon jeeroo (cumin) seeds,2 sticks taj (cinnamon),2 teaspoon rough salt,4 cups basmati rice,8 cups water.
Katchumar-2 onions (chopped),4 tomatoes (chopped),1 cucumber (chopped),2 whole green chillies (chopped)Chopped dhania (coriander) (coriander),White vinegar,Pinch salt.(Mix altogether and serve chilled)
METHOD:Rice-1. Braise onion in oil with jeeroo and taj till golden.2. Add water to pot, add salt and bring to boil with lid on.3. Rinse rice, and add to boiling water.4. Allow to cook on medium heat, stirring pot twice inbetween.5. Once water is almost burnt out, drop heat to lowest and allow to steam and fluff up.
Dhal-1. Boil dhal separately with ¼ teaspoon turmeric powder & ¼ teaspoon rough salt. 2. Boil till it forms a "mush" texture.3. Braise onions in oil with taj, elachie, lavang, limrie and jeeroo.4. Add in masala and spices, braise till fragrant, then add in chicken pieces & lemon juice. Coat well and allow to turn white.5. Then add in spring onions, mint and tomatoes.6. Allow tomato water to burn out.7. Add in boiled dhal (with water as needed) and boil together till desired consistency and flavours melding together.8. Cut in a fist of fresh dhaina when done and serve on hot rice, with sides of katchumar, salads, papad, aloo fry and atchaar.#mamataughtmewellrecipes

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(Serves 4-6)

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