Wash and soak 2 cups of Rice
Wash and soak 1/2 cup of Channa Daal
Boil about 8 cups of water in a pot. Add 1 tsp salt. After water comes to a boil, drain the channa daal and put in the pot. Give it about 10 minutes to boil and then drain the rice and out it the the pot with the daal. Let it cook until daal and rice both feels almost done (see first photo). Drain in the strainer. Give the rice a quick rinse(Se the second photo). Put it back in the pot and put it back on the stove for another 15 minutes on the lowest setting. You are done with the Pulao!!
Now lets move on to the Dodee gosht. Right now, I am using chicken but you can use with beeef/veal as well.
1/2 a chicken, clean and cut
1 dodee (kaddu) peeled and sliced
1 tsp salt
1 tsp red chilli powder
1 tsp zeera powder
1/2 tsp paprika
1/2 tsp haldi
1 cup diced tomatoes
1/2 cup lal piyaz
1 tbsp yoghurt
1 tbsp ginger garlic paste
1 tbsp oil
Add oil and ginger garlic paste and put on the stove. Wash the sliced dodee and put in the pot in about 2-3 minutes (when chicken starts to lose the pinkish color). Now put salt, red chilli, zeera powder, haldi and paprika.
Bhoonj for about 5 minutes. In the meanwhile, blend diced tomatoes, lal piyaz and yoghurt and make it into a paste.
Pour the paste into the pot and cover and cook for 20 minutes on medium heat. Check back and cook more until chicken is tender and oil shows on the top.
Serve with Papar and Achar.