CHICKEN KHICHDIIngredients¾ cup short grain rice (ambe mohar), soaked and drained½ cup split skinless green gram (moong dal), soaked and drained150 grams boneless chicken, cut into small cubes1 tbsp oil1 tsp cumin seeds1 bay leaf1-2 green cardamoms1 black cardamom1 dried red chilli1 large onion, chopped1½ tbsps ginger-garlic paste½ tsp turmeric powder1 tsp red chilli powder½ tbsp Tata Sampann Chicken Masala2small tomatoes, choppedSalt to taste1 tbsp freshly chopped coriander leaves1-2 green chillies, chopped2 tsps lemon juicePapad to serveGhee to serveOnion rings to serveLemon wedge to serveCoriander sprig for garnishMethod1. Heat oil in a non-stick pressure cooker, add cumin seeds, bay leaf, green cardamoms, black cardamom, dried red chilli and onion. Sauté well till the onion turns light golden brown.2. Add ginger-garlic paste and mix well. Cook for 1 minute. Add turmeric powder, red chilli powder and Tata Sampann Chicken Masala, mix well and cook for 1 minute.3. Add tomatoes, salt, chopped coriander, green chillies and mix well. Cover and cook till the tomatoes turn pulpy.4. Add rice, moong dal and the chicken pieces, sauté on high heat for 1-2 minutes. Add 3-4 cups water and mix well.5. Adjust seasoning, place the lid on and cook for 3-4 whistles. Allow the pressure to be released completely.6. Transfer to a serving plate, garnish with coriander sprig and serve hot with papad, onion rings, lemon wedge. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #ChickenKhichdi
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