Spicy Tahari!!!

This spicy rice main dish is very popular in India.It is cooked with lamb/chicken/beef/vegetables + rice and other spices.Its a form of Biryani,but the cooking procedure is entirely different.Have it for any Sunday lunch or any day and your meals will become more special.Heres the recipe with chicken.

Cooking Time:30-35 mins

Preparation Time:15mins
Serves 4-5



Ingredients:

• lamb/chicken/beef-500gms
• Rice- 3 cups
• Red lentils/Masoor dal-1/4 cup
• Onions(sliced)- 2
• Tomatoes(chopped)- 500gms
• Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,2 bay leaves,1/2 tsp shahjeera.
• Ginger and garlic paste- 1tbsp
• Red chilli powder-1 1/2tsp
• Turmeric powder-1/2 tsp
• Corriander powder-1/2 tsp
• Green Chillies(slit)- 2-3
• Corriander leaves(chopped)-1/2 cup
• Mint leaves(chopped)-1/2 cup
• Oil-3/4 cup
• Salt to taste

Cooking Directions:

• Clean the chicken pieces trimming all the excess fat n cutting in to medium sized pieces.
• Wash and soak the rice for 30mins.
• Heat oil in a vessel and put the onions and cook till brown then add the whole garam masala and let it crackle for a minute.
• Then add the ginger and garlic paste,then add tomatoes and saute till tomatoes become soft.
• At this point add Chicken,Turmeric powder,red chilli powder,corriander powder and salt to taste.Add 1/2 cup water and Cover and cook for atleast 15 minutes.
• Put water.Now for every 1 cup of rice you have to put 1 and 1/2 cupof water.As the rice is soaked it vl require less water,if you put more water the rice will become sticky.
• Let the water boil.
• Then put the washed red lentils,,rice,corriander leaves,mint leaves and green chillies.
• Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner  to  very slow flame for about 15-20 mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
• Serve hot with Curd-raita.