Chicken Nihari

Lemon Rice

Rice - 1 cup

Gingelly Oil - 4 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Bengal Gram Dhal - 1 tsp

Cashew nut - 1 tbsp.

Peanut - 2 tbsp.

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Turmeric - 1 tsp

Ginger - 1 tsp, grated

Green Chilli - 1, minced (optional)

Lemon - 1, juiced

Salt

Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside.

Heat Gingelly Oil in a large pan.

Temper Mustard, Urad Dhal, Bengal Gram Dhal, Cashew, Peanut, Red Chilli, Asafetida and Curry Leaves.

Add Turmeric powder, Ginger and Green Chillies; give a quick stir.

Reduce heat to low and stir in cooked Rice. Squeeze in Lemon juice and give a good stir. Mix thoroughly without any lumps.

Season the Rice with required Salt and remove from heat.

Mango Chutney

Raw mango – 1/2 cup, diced

Coconut – 1/4 cup, grated

Green Chilli – 4

Cilantro

Ginger – a small pc

Peanut – 1 tbsp. roasted

Salt

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Asafetida powder

In a blender add raw Mango, Coconut grated, Green chilli, Cilantro, Ginger, Peanut and required Salt. Grind to a smooth paste.

Temper Mustard, Urad dhal and Asafetida in hot Oil and add to the above chutney.