Luxurious Daal, Succulent Fried Chicken, Crispy Potato Slices, and Fluffy Basmati Rice
A dinner menu that’s a complete delight for your evening! This is one of our household favourites, and I can confidently say it will soon be yours too.
This sumptuous spread combines the comforting warmth of daal with the satisfying crunch of fried chicken and the fluffiness of basmati rice, complemented by golden crispy potato slices. A perfect family feast!
Ingredients:
For the Chicken:
- 1 kg chicken (legs and thighs)
- 1 tbsp salt
- 1 tbsp red chilli powder
- 3 tbsp coriander-cumin powder (danya jeera)
- 1 tsp turmeric powder
- 2 tbsp garlic and ginger paste
- 0.5 tsp red food colour
- 3 tbsp malt vinegar
For the Daal:
- 2 cups pigeon pea lentils (toor daal), washed
- 4 cups water
- 1 tsp salt
- 1 tsp chilli powder
- 2 tsp turmeric powder
- 1 tbsp garlic and ginger paste
- 2 whole green chillies
For the Rice:
- 2 cups basmati rice, soaked for at least 30 minutes
- 4 cups water
- 1 tsp cumin seeds
- 2 green cardamoms
- 1 tsp salt
For the Potatoes:
- 4 medium potatoes, peeled and sliced
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp salt
For the Tadka:
- 1 tbsp cumin seeds
- 0.25 cup oil
- 2 tbsp ghee
- 1 onion, thinly sliced
- 1 tbsp coriander-cumin powder
- 3 green chillies
- Fresh coriander for garnish
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the chicken with one tablespoon of salt, one tablespoon of red chilli powder, three tablespoons of coriander-cumin powder, a teaspoon of turmeric, two tablespoons of garlic and ginger paste, half a teaspoon of red food colour, and three tablespoons of malt vinegar. Mix well and let it marinate while we prepare the rest of the dish. The longer it marinates, the more flavour it develops!
- Cook the Daal:
- In a pan, add the washed pigeon pea lentils and four cups of water. Stir in one teaspoon of salt, one teaspoon of chilli powder, two teaspoons of turmeric, one tablespoon of garlic and ginger paste, and the whole green chillies. Mix well and bring to a boil. Once boiling, cover and reduce the heat to low, letting it simmer for 25 minutes until the lentils are soft.
- Prepare the Rice:
- In another pot, add the soaked basmati rice, four cups of water, one teaspoon of cumin seeds, two green cardamoms, and a teaspoon of salt. Give it a gentle stir and bring to a rolling boil. Once boiling, cover and reduce the heat to low. Let it cook for 20 minutes for fluffy, perfect rice.
- Slice and Spice the Potatoes:
- Slice the peeled potatoes into medium-thick slices. In a bowl, combine with one teaspoon of red chilli powder, one teaspoon of turmeric powder, and one teaspoon of salt. Give them a good mix to ensure each slice is coated.
- Fry the Chicken:
- Heat a large pot of oil to 180°C. Carefully add the marinated chicken pieces, ensuring not to overcrowd the pot. Let them fry undisturbed for the first five minutes to achieve a lovely sear. After five minutes, gently stir and continue frying until golden and crispy, about 14 minutes in total. Drain excess oil and set aside.
- Fry the Potatoes:
- In the same oil, add the spiced potato slices. Fry them in batches if necessary, until they are golden and crispy, about 15 minutes. Stir occasionally to ensure even cooking. They should float to the top when ready. Drain excess oil in a colander.
- Blend the Daal:
- Check the daal; it should be soft. If it’s too thick, add a cup of water to reach your desired consistency. Using a hand blender, blend the daal until smooth but still with some texture. Be cautious as it will be hot!
- Make the Tadka:
- In a small pan, dry roast one tablespoon of cumin seeds over medium heat until fragrant. Add a quarter cup of oil and two tablespoons of ghee. Once melted, add the sliced onion and fry until golden brown. Quickly stir in one tablespoon of coriander-cumin powder and the green chillies, then pour this tadka over the daal. Mix well and garnish with fresh coriander.
- Fluff the Rice:
- Once the rice is cooked, use a fork to fluff it gently. Each grain should be separate and perfectly fluffy.
- Plate the Meal:
- To serve, start with a generous scoop of daal, followed by a mound of fluffy rice. Add crispy fried chicken and golden potato slices on the side.
A Full Meal
Luxurious Daal, Succulent Fried Chicken, Crispy Potato Slices, and Fluffy Basmati Rice
A dinner menu that’s a complete delight for your evening! This is one of our household favourites, and I can confidently say it will soon be yours too.
Ingredients
For the Chicken:
For the Daal:
For the Rice:
For the Potatoes:
For the Tadka:
Instructions
Video
Marinate the Chicken:
-
In a large bowl, combine the chicken with one tablespoon of salt, one tablespoon of red chilli powder, three tablespoons of coriander-cumin powder, a teaspoon of turmeric, two tablespoons of garlic and ginger paste, half a teaspoon of red food colour, and three tablespoons of malt vinegar. Mix well and let it marinate while we prepare the rest of the dish. The longer it marinates, the more flavour it develops!
Cook the Daal:
-
In a pan, add the washed pigeon pea lentils and four cups of water. Stir in one teaspoon of salt, one teaspoon of chilli powder, two teaspoons of turmeric, one tablespoon of garlic and ginger paste, and the whole green chillies. Mix well and bring to a boil. Once boiling, cover and reduce the heat to low, letting it simmer for 25 minutes until the lentils are soft.
Prepare the Rice:
-
In another pot, add the soaked basmati rice, four cups of water, one teaspoon of cumin seeds, two green cardamoms, and a teaspoon of salt. Give it a gentle stir and bring to a rolling boil. Once boiling, cover and reduce the heat to low. Let it cook for 20 minutes for fluffy, perfect rice.
Slice and Spice the Potatoes:
-
Slice the peeled potatoes into medium-thick slices. In a bowl, combine with one teaspoon of red chilli powder, one teaspoon of turmeric powder, and one teaspoon of salt. Give them a good mix to ensure each slice is coated.
Fry the Chicken:
-
Heat a large pot of oil to 180°C. Carefully add the marinated chicken pieces, ensuring not to overcrowd the pot. Let them fry undisturbed for the first five minutes to achieve a lovely sear. After five minutes, gently stir and continue frying until golden and crispy, about 14 minutes in total. Drain excess oil and set aside.
Fry the Potatoes:
-
In the same oil, add the spiced potato slices. Fry them in batches if necessary, until they are golden and crispy, about 15 minutes. Stir occasionally to ensure even cooking. They should float to the top when ready. Drain excess oil in a colander.
Blend the Daal:
-
Check the daal; it should be soft. If it’s too thick, add a cup of water to reach your desired consistency. Using a hand blender, blend the daal until smooth but still with some texture. Be cautious as it will be hot!
Make the Tadka:
-
In a small pan, dry roast one tablespoon of cumin seeds over medium heat until fragrant. Add a quarter cup of oil and two tablespoons of ghee. Once melted, add the sliced onion and fry until golden brown. Quickly stir in one tablespoon of coriander-cumin powder and the green chillies, then pour this tadka over the daal. Mix well and garnish with fresh coriander.
Fluff the Rice:
-
Once the rice is cooked, use a fork to fluff it gently. Each grain should be separate and perfectly fluffy.
Plate the Meal:
-
To serve, start with a generous scoop of daal, followed by a mound of fluffy rice. Add crispy fried chicken and golden potato slices on the side.
Daal, Fried Chicken,
