Lunch / Dinner Platter – Peas Pulao, Aaloo ki Bhujia and Masala Chicken

Lunch / Dinner Platter – Peas Pulao, Aaloo ki Bhujia and Masala Chicken

This combination is my absolute favorite. Simple yet sumptuous!

Recipes:

Peas / Matar Pulao:

Ingredients:

• 1 heaped cup basmati rice
• ¾ cup peas, preferably fresh or frozen
• ½ cup thinly sliced onion
• 2 to 3 tbsp oil
• 2.5 cups water  
• salt as required
• 1 tsp cumin seeds
• 1 inch cinnamon
• 1 or 2 black cardamom
• 2 to 3 cloves
• 1 or 2 single strands of mace
• 1 medium bay leaf
• 5-6 whole black pepper

Method:

• Wash basmati rice till the water runs clear.
• Soak the rice for 30 minutes. Drain and keep aside.
• Heat oil in a pot / sauce pan.
• Add cumin seeds along with all the whole spices.
• Sauté till the spices release their aroma and become fragrant.
• Then add the sliced onions. Stir and sauté till onions are golden or caramelized. Skim half of fried onions out and keep aside.
• Add peas and sauté for a minute.
• Now add drained rice and stir gently.
• Sauté for a minute. Add water and salt. Stir.
• Cover the pot with its lid and cook the rice on high flame till almost all the water is absorbed and rice are around 85% cooked.
• Turn the flame low, remove the lid and sprinkle separated fried onions over rice and cover again with lid tightly and leave for five minutes to get the rice steamed.
• Fluff the rice and serve matar pulao hot with green raita, salad & sides.

Aaloo ki Bhujia:

Ingredients:

• 2 large potatoes
• 1tsp cumin
• 1 tbsp crushed red pepper
• Salt, to taste
• ¼ tsp turmeric
• 3-4 tbsp vegetable oil

Method:

• Heat oil in a pan and add cumin. Sauté till it gets aromatic.
• Add potatoes and stir-fry for 2 minutes.
• Add remaining spices and turn the flame medium-low.
• Cover the pan for 7-10 mins. The steam produced inside the covered pan will help the potatoes cook.
• Stir the potatoes, cover again and continue cooking till soft and ready to eat.
• Serve hot with peas pulao.

Masala Chicken:

Ingredients:

• 1 chicken breast, cut into cubes / strips
• 1 tsp crushed / ground garlic & ginger
• Chicken tikka masala
• 2 tbsp vegetable oil

Method:

• Marinate chicken in ginger garlic paste and tikka masala.
• Heat oil in a pan.
• Add chicken and stir-fry for 1 min.
• Cover the pan, turn the flame low and let the chicken cook in its own steam for 10 mins. Sprinkle little water if starts sticking.
• Serve hot when chicken is cooked.

~ Enjoy! :)