PREPARATION

1. In a bowl, add 100 grams split mung beans, 100 grams split pigeon peas, 700 milliliters water and soak for 1 hour.

2. In a another bowl, add 250 grams rice, 900 milliliters water and soak for 1 hour.

3. Take a heavy skillet, add 1500 milliliters water, 1 tablespoon oil, soaked rice and mix it well.

4. Bring it to a boil.

5. Boil for 8 - 10 minutes on medium heat.

6. Remove it from heat and drain the rice.

7. Take a pressure cooker, add the soaked lentils, 500 milliliters water, 1/2 teaspoon salt and cover it with lid.

8. Cook until you hear 1 whistle.

9. Open the lid and remove it from heat.

10. Heat 60 milliliters oil in a heavy skillet, add 2 bay leaf, 3 pods green cardamom, 2 cinnamon stick, 4 pods cloves, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds and stir for 1 -2 minutes.

11. Then, add 100 grams onion paste, 1 1/2 tablespoons garlic paste, 1 1/2 tablespoons ginger paste and mix it well.

12. Cook for 3 - 5 minutes on medium heat.

13. Now, add 100 grams tomato puree and mix it well.

14. Cook for another 3 - 5 minutes on medium heat.

15. Add 1 teaspoon salt, 1 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoons coriander powder and mix it well.

16. Then, add 690 grams chicken and mix it again.

17. Cook for 5 - 7 minutes on medium heat.

18. Add 200 milliliters water and mix it well.

19. Cover it with lid and cook for 25 - 30 minutes on medium heat.

20. Open the lid and give it a nice stir.

21. Now, add the cooked lentils in it and mix it well.

22. Add the cooked rice and mix it again.

23. Again cover it with lid and cook for 5 minutes on medium heat.

24. Open the lid and give it a nice stir.

25. Remove it from heat.

26. Garnish with coriander.

27. Serve.