Recipe for Lunch Post Date: 2024-04-24 10:14:57

Ingredients:

For Vegetable Preparation:

• 3 small potatoes
• 1 carrot
• 1 capsicum
• 2 medium-sized onions, thinly sliced
• 3-4 tbsp oil

For Chicken and Spices:

• 6 green cardamom pods
• 1 cinnamon stick
• 1 black cardamom pod
• 1 kg chicken, cut into pieces
• 2 bay leaves
• 2 tbsp ginger-garlic paste
• 1 cube of chicken stock
• 1/2 tsp black pepper powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 cup beaten yogurt

For Rice:

• 4 and 1/2 cups water
• 3 cups basmati rice, washed

Instructions:

1. Vegetable Preparation:

   • Peel and chop the potatoes, carrot, and capsicum into bite-sized pieces.
   • In a large skillet or pan, heat 3-4 tablespoons of oil over medium heat.
   • Fry the chopped vegetables until they are golden brown and tender. Remove them from the pan and set aside.

2. Chicken and Spices:

   • In the same pan, add another 3-4 tablespoons of oil.
   • Add the green cardamom pods, cinnamon stick, and black cardamom pod. Fry for a few seconds until fragrant.
   • Add the thinly sliced onions and sauté until they turn golden brown.
   • Add the chicken pieces to the pan and fry until they are golden brown on all sides.
   • Stir in the bay leaves and ginger-garlic paste. Cook for 3-4 minutes until the raw aroma disappears.
   • Crumble the chicken stock cube over the chicken and add black pepper powder, red chili powder, and coriander powder. Mix well.
   • Pour in the beaten yogurt and fry until the oil separates from the masala.

3. Assembly:

   • Add the fried vegetables to the pan with the chicken masala. Mix gently to combine.
   • Pour in 4 and 1/2 cups of water and bring it to a boil.
   • Once the water is boiling, add the washed basmati rice to the pan. Stir gently to combine.
   • Cook on high flame until large bubbles appear on the surface of the rice.
   • Reduce the heat to medium and continue cooking until most of the water has evaporated and the rice is almost cooked.

4. Final Cooking:

   • Place a tawa (flat griddle) under the pan to ensure even cooking.
   • Cover the pan with a tight-fitting lid and cook for 20-25 minutes on low heat until the rice is fully cooked and the flavors are infused.

5. Serving:

   • Once cooked, remove the Chicken Pulao from the heat and let it rest for a few minutes.
   • Fluff the rice gently with a fork to separate the grains.
   • Serve hot, garnished with fresh coriander leaves if desired.

Recipe for Dinner Post Date: 2024-10-04 12:04:03

Enjoy a flavorful and aromatic Quick and Easy Chicken Pulao, a one-pot meal that's perfect for busy weeknights or a satisfying lunch. This dish combines tender chicken pieces with fragrant basmati rice, spices, and herbs, creating a delicious and comforting meal that's ready in no time.

Ingredients:

• 1 cup basmati rice
• 2 tablespoons oil or ghee
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green chili, slit (optional)
• 1 large tomato, chopped
• 1/2 cup yogurt
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 green cardamom pods
• 1 cinnamon stick
• 2-3 cloves
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt to taste
• 1 kg chicken thighs or breasts, cut into bite-sized pieces
• 2 cups water or chicken broth
• Fresh cilantro or mint leaves for garnish

Instructions:

1. Prepare the Rice:
   • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
2. Cook the Chicken:
   • In a large pot or deep skillet, heat the oil or ghee over medium heat.
   • Add the cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves. Sauté for a minute until fragrant.
   • Add the sliced onions and cook until they are golden brown.
   • Add the minced garlic, ginger, and green chili (if using). Sauté for another minute.
3. Add Spices and Chicken:
   • Add the chopped tomatoes and cook until they soften.
   • Stir in the yogurt, garam masala, turmeric powder, ground coriander, ground cumin, and salt. Cook for 2-3 minutes until the spices are well blended.
   • Add the chicken pieces and cook until they are browned on all sides.
4. Add Rice and Liquid:
   • Add the soaked and drained basmati rice to the pot and gently mix it with the chicken and spices.
   • Pour in the water or chicken broth. Bring to a boil, then reduce the heat to low.
   • Cover the pot with a tight-fitting lid and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Finish and Serve:
   • Turn off the heat and let the pulao sit, covered, for another 5 minutes.
   • Fluff the rice with a fork.
   • Garnish with fresh cilantro or mint leaves.
   • Serve hot with raita or a simple salad.

Enjoy your Quick and Easy Chicken Pulao, a delicious and aromatic meal that’s perfect for any occasion!