Fry the thinly sliced onion until brown. Place quarter fried onion on paper towel to absorb the extra oil. We will use it to garnish the lentil rice.

Add salt, Attarugu, garlic, seasoning cubes stir for one minute.(If you want you can use the stock instead).

Add the per boiled rice and the per boiled lentils stir and add water or stock. let it boil for few minutes.

Reduce the heat to the lowest, cover the pan properly, and let the rice cook for 15 minutes. Uncover and gently fluff the rice using a fork or spatula. Turn off the heat and cover the pan for few minutes before serving.

For the chicken: marinade the chicken with the ingredients listed above, overnight in a refrigerator.

Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature. This is an important step since there will be marinade on the chicken, and it will burn if the chicken is left too long on the grill because its internal temperature is too low.

Prepare grill ensuring that the charcoal has turned white and is not smoking.

During the grilling process make sure to flip the grill basket to ensure that both sides are cooking evenly. Also, move the coal around to ensure that the heat is distributed evenly.

Once the chicken is some colour on both sides, the heat should be reduced to prevent burning and overcooking. The internal temperature of your ready-to-eat chicken should read about 75°C (165 Fahrenheit), if you are using a thermometer.

Note: If you notice that the chicken is getting too brown too quickly, move the coals around to distribute and reduce the heat.