Non Veg - Thali Recipe

Rinse and Soak

Rinse 2 cups basmati rice under cold water until water runs clear. Soak the rice for 20–30 minutes, then drain.

Cook Rice

In a heavy pot bring 3.5 cups water to a boil. Add drained rice, 0.5 tsp salt and 1 tbs ghee. Stir once, reduce heat to low, cover tightly and simmer for 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let rest covered for 5 minutes, then fluff with a fork.

Prep

Pat chicken pieces dry and season lightly with 0.5 tsp salt and 0.25 tsp turmeric. Have onions, tomato puree and ginger-garlic paste ready.

Sauté Onions

Heat 4 tbs oil or ghee in a large heavy-bottomed pan over medium heat. Add the sliced onions and cook, stirring, until deep golden brown (15–18 minutes). This builds flavor—do not rush.

Add Aromatics & Spices

Add 3 tbs ginger-garlic paste to the browned onions and sauté 1–2 minutes until raw smell disappears. Add 1 tsp turmeric, 1 tsp red chili powder and 2 tsp coriander powder; cook 30–45 seconds to bloom the spices.

Tomato & Simmer

Add 2 cups tomato puree and 2 tsp salt. Cook on medium heat until oil separates from the mixture (8–10 minutes).

Cook Chicken

Add the seasoned chicken pieces, toss to coat, and cook on medium-high for 5–7 minutes until edges start to brown. Add 1 cup water, bring to a simmer, reduce heat to low, cover and cook 20–25 minutes (boneless may need less time) until chicken is cooked through and sauce has thickened.

Finish

Stir in 1 tsp garam masala and 0.5 cup chopped cilantro. Adjust salt to taste. Simmer uncovered 2–3 minutes and remove from heat.

Cook Dal

Rinse 1 cup dal. In a pressure cooker or pot combine dal, 3 cups water, 0.5 tsp turmeric and 1 tsp salt. Cook until very soft (pressure cooker: 3–4 whistles; stovetop: 25–30 minutes). Mash lightly and keep warm.

Prepare Tadka

In a small pan heat 2 tbs ghee or oil over medium heat. Add 1 tsp cumin seeds and let them crackle. Add 4 sliced garlic cloves and 1 whole dried red chili; fry until garlic is golden. Add a pinch (0.25 tsp) asafoetida if using. Pour this hot tadka over the cooked dal and stir. Garnish with 0.25 cup chopped cilantro.

Sauté Spices & Onions

Heat 2 tbs oil in a skillet over medium heat. Add 1 tsp cumin seeds. When they sputter, add 1 cup chopped onion and sauté until translucent (4–5 minutes).

Cook Vegetables

Add 4 cups mixed chopped vegetables and 1 cup chopped tomato. Sprinkle 0.5 tsp turmeric, 1 tsp coriander powder, 0.5 tsp garam masala and 1 tsp salt. Stir well, add 0.5 cup water, cover and cook on medium-low 12–15 minutes until vegetables are tender, stirring occasionally. If potatoes are used, ensure they are fork-tender.

Finish

Uncover and increase heat to reduce excess liquid if needed. Adjust seasoning and stir in 2 tbs chopped cilantro before removing from heat.

In a bowl whisk 2 cups plain yogurt until smooth. Fold in 1 cup grated cucumber, 0.5 tsp roasted cumin powder, 0.5 tsp salt and 2 tbs chopped cilantro or mint. Chill until serving.

Chapati

Divide prepared whole wheat dough into 8 equal balls. On a lightly floured surface roll each into thin rounds. Heat a tawa or skillet over medium-high heat. Cook each chapati 30–45 seconds per side until puffed and light brown spots appear, applying a little ghee if desired. Keep wrapped in a cloth to stay warm.

Papad

Roast or fry 6 papads just before serving according to package instructions (over open flame for smokiness or shallow fry in hot oil for crispness).

Warm serving plates. Spoon steamed basmati rice and place 2 chapatis folded. Serve a generous portion of chicken curry, 1 cup dal tadka, 3/4 cup vegetable sabzi and 1/2 cup raita on each plate. Add a small bowl (about 2 tbs) of pickle, a papad, lemon wedge and sprinkle fresh cilantro. Serve hot.