Murgh Khichdi by Shireen Anwer

Ingredients:

For Rice:

• Rice 300 gm
• Arhar daal 1 cup
• Mixed whole spices 1 tbsp
• Turmeric 1/4 tsp
• Salt 1-1/2 tsp
• Ginger garlic paste 1/2 tsp
• Ghee 3 tbsp

For Tarka:

• Yogurt 1 cup
• Mustard seeds 1/2 tsp
• Curry leaves 10
• Oil 1/4 cup
• Salt 1 pinch

For Chicken Mixture:

• Boneless chicken julienne 300 gm
• Potatoes 2
• Chili powder 1 tsp
• Coriander powder 1 tsp
• Turmeric 1/4 tsp
• Yogurt 1/4 cup
• Ginger garlic paste 1 tsp
• Green chili grinded 1 tsp
• Onion chopped 1/2 cup
• Oil 1/4 cup
• Chopped coriander 2 tbsp
• Chopped mint leaves 2 tbsp
  

Method:

1. For rice: Soak rice and daal for 30 minutes.
2. Now heat ghee, put whole mixed spices, ginger garlic paste, turmeric and salt with rice and daal mixture and fry for 2 minutes.
3. Then add 2-1/2 cup water and cook until it is ready.
4. For chicken mixture: Heat oil, put mustard seeds and onion chopped and fry until soft.
5. Now put ginger garlic paste, green chili grinded, turmeric, chili powder, coriander powder, chicken boneless, potatoes and salt and cook until it is ready.
6. Then add yogurt, mix it nicely and take it out.
7. For tarka: Beat yogurt with salt.
8. Now heat oil and put mustard seeds and curry leaves.
9. Put yogurt on top.
10. For assemble: Put chicken and potatoes mixture on serving dish.
11. Then give layer of khichdi on top.
12. Put yogurt.
13. In end, garnish with chopped coriander and chopped mint leaves and serve immediately.