Murgi-Chingri Tehari (Chicken-Shrimp Tehari)

Serves three to four people.

Ingredients:

• Baby chicken - 1
• Shrimps - 1 cup
  
• Polao rice - 3 cups
• Peas - ½ cup
• Chopped potatoes - ½ cup
• Chopped cauliflower - ½ cup
• Baby carrots - ½ cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cinnamon - 2 to 3
  
• Cardamom - 5 to 6
• Green chili - 4 to 5
  
• Salt - 1 tablespoon
  
• Oil - 1 cup

Preparation:

• Cut the chicken into small pieces. Wash properly with water and rinse.
• Marinate the chicken for 10 to 15 minutes with ginger, garlic, turmeric, chili powder, cumin, coriander and ½ tablespoon of salt.

• Wash the shrimps and chop them into small pieces.
• Mix them with a dash of salt and fry them slightly in a pan. Keep aside.

• Chop the vegetables (potatoes, carrot, cauliflower) into smaller pieces.
• Also fry them slightly until they are brown. Keep aside.

• Heat 1 tablespoon of oil in a pan and brown the onions.
• Add in the cardamom, cinnamon and the marinated chicken, and mix thoroughly with 2 to 3 tablespoons of water for 3 to 4 minutes.
• Once mixed well, add another ½ cup of water and cover over low heat.
• When the gravy thickens and the water has somewhat dried up, turn off the heat.

• Wash and rinse the rice thoroughly.
• Heat the rest of the oil in a separate non-stick pan, and fry the rice.
• After 2 to 3 minutes, add salt, peas and mix with 6 to 7 cups of water.

• Once the rice starts boiling, add the fried vegetable and green chili.
• Cover and keep over medium heat.
• Cook for 7 to 8 minutes, and mix in the chicken and gravy.
• Stir for a few minutes, and then add the fried shrimps and mix again.
• Once the chicken and rice is cooked, turn off the heat and serve hot.