Ingredients:

• 1 kg – Chicken
• 1.5 kg – basmati Rice
• whole Garam Masala (cloves, shahjeera, Cinnamon and Cardamom pods) – 1 tsp
• 1 large tbsp – Garam Masala powder
• 3 tbsp – Khus Khus
• 5-6 – large Green chillies
• 1 bunch – Mint leaves
• 1 bunch – Coriander leaves
• 2 tsp – Red Chilli powder
• 3 tbsp – ginger-garlic paste
• 1 tsp – Turmeric powder
• 500 g – yoghurt/curd
• salt to taste
• 3 – large onions, sliced round and deep fried until dark brown
• juice of three limes
• oil for cooking
• For dalcha: 1 cup – Toor Dal with a little Channa dal added to it, boiled and kept aside
• 1 – medium sized Onion
• 3-4 – Tomatoes
• a Walnut sized tamarind, soaked and the pulp strained, kept aside
• 3-4 – Green chillies
• a few Coriander leaves
• 8-9 – Curry leaves
• 1 tsp – coriander powder
• 1 tsp – Garam Masala powder
• salt to taste
• 1.5 tsp – Red Chilli powder
• Bottle Gourd (optional)
• 1/4 tsp – mustard and Jeera seeds
• oil for cooking

Method:

1. Wash the chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder, browned onions, lime juice and turmeric powder.
2. Make a paste of the khus khus and green chillies and mix into the marinade.
3. Leave to marinate for 1.5 hours.
4. After the marination, pour oil in a pressure cooker or a large pan. Add the chicken and keep aside.
5. Soak rice for an hour.
6. Boil water in a deep bottomed vessel, add oil, salt and the whole garam masala and bring to boil.
7. Add the soaked rice and cook until half done.
8. Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
9. Cover and cook on low flame until the chicken is tender.
10. Serve with dalcha.
11. For dalcha: Pour oil in a pan and add the mustard seeds.
12. When they splutter, add jeera and onions and fry for some time.
13. Add the curry leaves, coriander leaves, salt and red chilli powder.
14. Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces, then cook in a pressure cooker up to 1 whistle).
15. Mix the boiled dal and tamarind pulp and add to the pan.
16. Bring to a boil and lastly add coriander and garam masala powder.

Recipe courtesy of Sunandini reddy