Wash and pressure cook dal, ridge gourd, onions, green chilies,turmeric and tomatoes with 2 to 2 ½ cups of water till smooth. cook for 3 whistles.
Once the pressure is off, add tamarind pulp and salt and bring it to a boil. Mash the dal.
Heat oil in a pan for tadka, add red chilies, mustard, and cumin when they begin to splutter, add garlic and curry leaves and fry till the curry leaves turn crisp. Pour this over the boiling dal. Off the heat and mix well.
Soak rice for at least 20 to 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.
Marinate chicken using ingredients under marination. Set this aside.
Add oil to a kadai and heat it. Add the dry spices and saute till they begin to sizzle.
Add onions and fry till they turn light golden, add ginger garlic and fry till the raw smell goes off.
Add chicken and fry till the color changes.
Add chopped tomatoes, corinader, pudina and salt.fry until chicken cook soft.
Pour water and bring it to a boil.
Drain off the rice completely and add it to the cooker.
Cook till the water very little is left, cover the lid and turn on the flame to very low. If using basmathi rice, cook it for about 3 to 5 minutes,a If using normal rice that is slightly on the harder side to cook allow it to whistle onces,transfer it immediately to a wide utensil to prevent turning mushy.
Granish with coriander leaves and boiled eggs.Serve chicken biryani with onion raita.