Boil water in a pan, add the soaked rice and cook for 20 minutes.
Bring to a boil, cover and reduce heat.
Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
Fluff with fork and serve.
To make the Chicken Dhansak:
Mash the ginger and garlic together into a pulp.
In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seeds. Mix in 6 tbsp water to make a paste, add the garlic and ginger pulp, mix well and add to the chicken, making sure that the meat is well coated.
Heat 2 tablespoons of oil in a large pan and sauté the chicken with any juices for about 10 minutes.
Add 1/2 litre of water, bring to the boil and cover and simmer for 20 minutes. Turn off the heat.
Mix the split peas and lentils together and wash them until the water runs clear. Drain.
Heat 3 tablespoons of oil in another pan and fry the onions until they begin to turn golden.
Add the turmeric and garam masala, cook for 1 minute then add the lentils and cook over a low heat for 5 minutes.
Add water and salt and bring to the boil, reduce the heat and cook for 30 minutes.
Mash the lentilsto make a smooth mixture and add this to the pan with the chicken
Bring to the boil, reduce the heat and cook for 30 mins, stirring occasionally
Dissolve the tamarind in a little hot water and add this to the pan. Cook for 3 minutes.