Ingredients for rice
Rice 300 gm
Arhar daal 1 cup (soaked for 30 minutes)
Mixed whole spices 1 tbsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Ginger garlic paste ½ tsp
Ghee 3 tbsp
Ingredients for tarka
Yogurt 1 cup
Mustard seeds ½ tsp
Curry leaves 10
Oil ¼ cup
Salt pinch
Ingredients for chicken mixture
Boneless chicken julienne 300 gm
Potatoes 2 peeled, cubed and fried golden
Chili powder 1 tsp
Coriander powder 1 tsp
Turmeric ¼ tsp
Yogurt ¼ cup
Ginger garlic paste 1 tsp
Green chili grinded 1 tsp
Onion chopped ½ cup
Oil ¼ cup
Chopped coriander and mint leaves 5 tbsp each
Method for rice
Soak rice and daal for 30 minutes, heat ghee add whole spices, ginger garlic paste, turmeric, salt with rice and daal mixture, fry for 2 minutes add 2 to 2 ½ cup water, cook till done.
Method for chicken mixture
Heat oil add mustard seeds, chopped onion, fry till transparent, add ginger garlic paste grinded green chili, turmeric, chili powder, coriander powder, chicken julienne and potatoes fried with salt, cook till nearly done add yogurt, mix well and remove.
For tarka dahi
Beat yogurt with salt, heat oil add mustard seeds, curry leaves, pour over the yogurt.
To assemble
Put chicken and potato mixture in the bottom of serving dish top with layer of khichdi, pour yogurt on top, garnish with chopped coriander, serve immediately.
