Ingredients non vegetarian 6 servings

• 2 cups basmati rice-ghee sauted
• 1 1/4 cups split yellow moong dhal
• 1/2 kg boneless chicken pieces
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 cinnamon stick-crushed
• 1 bay leaf
• 1 tsp ginger-grated
• 5 green chillies-slit
• 1/4 tsp turmeric powder
• 1 tsp sugar
• 15 shallots,peeled
• 2 red chillies-split
• 2 tsp salt
• 1 big onion-sliced
• 3 tbsp fresh green peas
• 1/2 tsp garam masala
• 3 tbsp grated coconut
• 2 tsp refined oil
• few coriander and curry leaves

Directions

1. Wash Dhal and rice separately.Keep them aside.Ghee-saute basmati rice with 1 tbsp ghee.
2. Heat the remaining 1 tbsp ghee in a pressure pan and add cumin seeds, cinnamon sticks,bay leaf,grated ginger,half the onions and curry leaves.saute for 3 mins.
3. Then add chicken pieces,green chillies,turmeric powder,sugar and salt.saute for few mins and add 4 1/2 cups water and let it cook for 10 mins.
4. Meanwhile take a kadai and heat 2 tsp oil and saute red chillies,shallots,fresh green peas,coriander leaves and garam masala together for 3 mins.Finally add grated coconut and saute this for a min. keep this aside.
5. Add ghee-sauted basmati rice,split moong dhal and the sauted shallots-green peas mixture and pressure cook for 2 mins.Open the pressure pan lid after 10 mins.
6. Serve this hot with any korma or stew or sambar or chutney.

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