COURTESY KHATIJA EBRAHIM –

White rice
3 cups basmati rice
1 tsp jeeru
3 pieces cinnamon sticks
3 tsp salt
3 tblsp vinegar
1 large carrot (grated)
5 tblsp ghee and oil mixed
1 small onion

Boil water in a pot, once it boils add salt, half the jeeru and vinegar. Wash rice and add it to the water. Add grated carrot and continue to boil for 10 min. Strain the rice in a colander. Grease a pot and add rice to it, add about 2 cups water and steam. Make vagaar with onion and remaining jeeru, once done, pour over rice and serve.

Dhal
2 cups oil dhal (washed and boiled till soft)
1 chicken (cut into small pieces) or about 3 pieces chicken fillet
2 onions chopped
¼ cup oil
1 tsp jeeru
Few sprigs curry leaves
3 green chillies
1 tblsp ginger garlic masala
1 tsp salt
1 tsp arad
1 tsp red chillies (optional)
1 tblsp dhana powder
3 tblsp methi masala
3 tomatoes (chopped)

Make vagaar with chopped onions, oil, jeeru, curry leaves and green whole chillies. Once vagaar is done, braise masala, spices and methi masala. Add chicken and cook till water is burnt out. Add tomatoes and cook till mushy. Liquidize dhal and add to chicken. Add water if dhal is very thick. Boil for about ½ an hour, garnish with greens. Serve over white rice and kachoomer.