An easy Chicken and Veggie Pulao.....

The Delhi heat is energy sapping and the very thought of cooking for prolonged periods is enough to bring on a headache!

Here is a recipe for a ‘jhatpat’ wholesome meal which is easy to cook and appreciated by all for its taste…it is also easy on the stomach.

CHICKEN AND VEGGIE PULAO                                     Serves 4

Ingredients

Basmati rice – 1 cup

Vegetable chunks (carrot, beans, peas, potato etc) – 1 cup

Chicken breast (cut into chunks) – 150 g
Tomato paste - 3 tblsp

Onion (cut into chunks) – 1 large

Garlic cloves (chopped) – 4

Black pepper corns crushed – ½ tsp

Black cardamom – 2 whole

Garam Masala pdr – ½ tsp

Bay leaf – 1

Salt – to taste

Oil/Ghee – 2 tblsp

Mint leaves - for garnish

Method

1. Wash, drain and keep the rice aside. Put some water on the boil.

2. In a large pan / wok, pour the oil/ghee and let it heat up.

3. Add the bay leaf and black cardamom, fry lightly to infuse the flavour in the oil.

4. Put in the onion and garlic and fry them lightly. Add the tomato paste, veggie and chicken chunks to the wok and fry lightly.

5. Now, add the rice and fry till the rice looks glossy and translucent. Pour in enough boiling water to cover the contents and slightly more.

6. Season with salt and pepper. Bring to the boil and cook for a minute.

7. Reduce the heat. Cover and cook till the rice is done.

8. Garnish with fresh mint leaves and serve with a crunchy salad.


* You may add in chunks of tomato into the rice when it is almost done.

© Rinki’s Kitchen 2012