Wash and clean chicken carefully and chop it into small bite-sized pieces.
Marinate with half of the ginger-garlic paste, turmeric powder, red chilli powder and salt.
Cover this and refrigerate for 45 minutes.
Now take a pressure cooker and add ghee.
Followed by asafoetida, bay leaves, pepper powder, dry red chillies, cumin seeds, fenugreek seeds, mustard seeds, and let them crackle.
Add chopped onions, green chillies, and cook for 5 minutes .
Then add ginger-garlic paste and sauté till they are golden brown.
Now add chopped carrot and potatoes.
Cover and let it cook well.
Add the marinated chicken pieces and mix well so that all the pieces get coated evenly.
Now add tomato and other dry ingredients with salt.
Cover and let it cook until a fine aroma and a thick gravy is formed.
Now add the pre-soaked dal followed by rice.
Add 2 cups of warm water next. Mix well.
Cover with the lid and pressure cook for 3 to 4 whistles.
Once done, serve hot with a dollop of ghee.
