Chicken Pongal With Chilli Oil

Method

1. 1

   Dry roast the moong dal in a pan until aromatic but a colour shouldn’t develop. Wash the rice and moong dal, drain and soak for 10-20 mins. Add the drained rice and dal with water and salt into a pressure cooker. Pressure cook for 4 whistles. Allow the steam to settle naturally.

   Moong DalRaw RiceWaterSalt

2. 2

   Dry roast the whole black pepper and cumin for a minute and grind to a coarse powder.

   CuminBlack Peppercorns

3. 3

   Add all the ingredients required for the chilli oil to a heat proof bowl/vessel.

   SaltSpring OnionHot OilGingerSugarDry Red ChilliGarlicSesame Seeds

4. 4

   Heat a kadhai, add 2 tbsp of Ghee, add the chopped ginger, curry leaves, asafoetida, and cashews nuts. Once the cashews turn golden brown, add the chicken cubes, salt and saute until cooked, about 5 mins. Add the spice mixture and mix well. Once the pressure settles, open the pressure cooker, and mix well to mash. Add the rice mixture into the chicken, 1 tbsp of ghee and mix well. Remove from the heat. Heat up oil and add it to the ingredients and let it sizzle. Mix till all ingredients combine evenly and top on the pongal while serving.

   Curry leavesCashew (half)AsafoetidaChickenGheeGheeGingerSalt