Bhatyara Style Pulao With Chana Dal

I highly  recommend  u all to plz use basmati  for all rice dishes , i have to use kolam as per  my familes choice .

Firstly  soak 3/4th cup chana dal for an  hour and then pressure cook it with little water and salt for 1 whistle . Keep aside

Roast 2 tbsp whole dhanya , 1 tsp saunf , 1 tsp zeera and grind  to a rough powder .
In a vessel  put 4 cups of water , the prepared rough masala , half onion roughly  sliced , 4-5 cloves of garlic  , 2 slices of ginger , 1 slit green chilli , 1 badiyan , half tsp whole black pepper  , 2 green elaichi , 1 badi elaichi,  1 tej patta , 1 inch dalchini, 2 laung , and 1-2 bones of chicken  or mutton . Boil for 5 mins and keep aside .  ( we will strain and use  the stock)

In a vessel  ( or pressure cooker  if making mutton) put oil and little ghee , few curry leaves  , half tsp zeera , 2 green elaichi, 1 badi elaichi  , 1 badiyan, 1 inch dalchini , 2 laung , half tsp whole black pepper  , 1 tej patta  , and saute. Add 2 sliced onions and saute till light golden. Add half cup water and cook for 2 mins . Add  750 gms of meat and  cook for 2 mins , add 2 tbsp garlic paste  , 1 tbsp ginger paste , 1 tbsp green chilli  paste  , 1 tsp garam masala powder, salt ( salt enough for the meat n gravy , i usually  add salt for the rice later ) and saute well add some chopped  coriander and mint . Add 1 cup dahi and cook for 5 more min if making  chicken  . If you’re making mutton then pressure cook till done. Now add the prepared stock , salt ,  2 cups of soaked basmati rice  , the cooked chana dal and diced potatoes , cover n cook on high  heat till water dries . Then keep on dum on low heat for 10 mins. Lastly  mix in some chopped  coriander , and a few slit green chillies and serve hot with imli kachumbar ( you can search recipe for the kachumbar)