- 50g (1⁄4 cup) yellow dhall, washed, soaked for 1 hour and drained
- 625ml (21⁄2 cups) water
- 15g (11⁄2 tablespoons) vegetable oil
- 100g (1) onion, sliced
- 5g (1 cm) ginger piece, chopped finely
- 20g (4 pips) garlic, chopped finely
- 3g (1) star anise (bunga lawang)
- 2g (3) cloves (bunga cengkih)
- 300g (21⁄2 pieces) chicken breast, skin discarded, cut into bite-size pieces, seasoned with salt, pepper and turmeric (kunyit) powder
- 180g (1 cup) uncooked rice
- 10g (1) pandan leaf, washed and knotted
- Salt to taste
- 60g (1⁄2 medium-sized) carrot, thinly sliced
- 50g (1) tomato, cut into small wedges
- Cook dhall in 11⁄2 cups of water until tender but not mushy. When dhall is cooked, turn off heat and set aside.
- Saute sliced onions, ginger, garlic, star anise and cloves in a pot.
- Add chicken and stir well until lightly browned.
- Stir in the rice and mix well. Add 1 cup of water, pandan leaf and salt.
- Cook until most of the water has been absorbed.
- Add in dhall and sliced carrots. Cover the pot, turn down the heat and continue cooking until rice is done.
- Mix well and add in tomato wedges before serving.
Nutrient content per serving
|Calorie||: 222 kcal|
|Calcium||: 38 mg|
|Protein||: 7.4 g|
|Iron||: 1.4 mg|
|Fat||: 5.0 g|