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 TIME |
Time || 25 Minutes
Cooking Time || 30 Minutes
Person || 4 Person
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INGREDIENTS |
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1 |
One and a half cup of rice |
2 |
Three-fourths cup of lentils |
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3 |
salt to taste |
4 |
A teaspoon of crushed ginger garlic |
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5 |
250 grams of chicken |
6 |
Two potatoes |
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7 |
One onion |
8 |
A teaspoon of turmeric |
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9 |
A teaspoon of crushed red pepper |
10 |
A teaspoon of coriander |
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11 |
Proven mustard half a teaspoon |
12 |
One and a half cup of yogurt |
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13 |
Custom leaves |
14 |
Three to four green chillies |
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15 |
Green coriander and mint custom |
16 |
Half a cup of cooking oil |
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INSTRUCTIONS |
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1 |
Wash the chicken and chop it into small pieces, also cut the potatoes into small pieces |
2 |
Wash the arhar dal and soak it in hot water (because this dal melts for a while). |
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3 |
After 15 to 20 minutes, wash the rice and mix it with dal. |
4 |
Add two tablespoons of cooking oil to the pan and stir in the hot spices. Then add half a teaspoon of ginger, garlic, lentils and rice and fry it. Add salt and half a teaspoon of turmeric. |
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5 |
Fry well and cover with two and a half cups of water. |
6 |
Cook over medium heat until the rice water is dry. |
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7 |
In a separate pan, fry the potato pieces in two tablespoons of cooking oil until golden, then fry the chopped onion in the same pan till it becomes slightly soft. |
8 |
Add ginger, garlic, crushed green spices (green chillies, green coriander and mint), chopped coriander, turmeric and chicken and fry. |
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9 |
Then add fried potato pieces and whipped yoghurt and cook for five to seven minutes. |
10 |
Put the chicken in the serving dish first, put the prepared porridge on it, add the sprinkled yoghurt mixed with salt on it and finally add a teaspoon of coking oil, rye and curry leaves and add it on top. |
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