1/2 lb mutton or 1/2 lbchicken, cut in pieces as for stew
1/2 cupchanna dal
Cook meat with salt, pepper, spices and green chillies till tender (using only sufficient water).
Boil chana dal in salted water till done.
In a heavy bottomed vessel, fry a little sliced onion with jeera powder in ghee.
Be sure to save a little onion for decoration on top.
Add rice to the browned onion with the cooked meat and dhal and gently toss together to ensure even distribution.
Pour another tablespoon of ghee over the top with the remaining onions.
Sprinkle a few tablespoons of water.
Steam till done.
“Where do I start? My DH and I LOVE the intense flavors of Indian cuisine. This recipe is a perfect one for anyone looking to try mildly spiced Indian. If I made again, I would probably double or triple the spices; I also added chicken stock during steps 7 through 10. Next, I would give it another star except that it has a typo — it calls for onion but does not list it in the ingredients.”