Warm Indian Chicken and Lentil Comfort Bowl

Rinse the basmati rice and yellow moong dal together under running water until the water runs clear. Soak them in water for 15 to 20 minutes, then drain.

Heat ghee or oil in a deep pressure cooker or large heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Add the finely chopped onions and ginger-garlic paste. Sauté for 3 to 4 minutes until the onions turn soft and translucent.

Stir in the bite-sized chicken pieces and turmeric powder. Cook for 4 to 5 minutes, stirring occasionally, until the chicken pieces are lightly sealed on all sides.

Add the drained rice, lentils, and water (or chicken broth). Stir well to combine. If using a pressure cooker, close the lid and cook for 2 to 3 whistles on medium heat. If cooking in a regular pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice, lentils, and chicken are completely soft and mushy.

Turn off the heat, stir in the fresh chopped coriander, and let it rest for 5 minutes. Serve warm with an extra drizzle of ghee for the family.