Lunch / Dinner Platter - Grilled Chicken with Vegetable Pulao & Aaloo ki Bhujia

Lunch / Dinner Platter - Grilled Chicken with Vegetable Pulao & Aaloo ki Bhujia

Recipes:

Grilled Chicken:

Ingredients:

• 2 chicken breasts cut in half
• 1 tbsp Ginger garlic paste
• 1tsp red chili powder
• Salt, to taste
• ½ tsp black pepper
• 1 lemon juice
• 1-2 tbsp finely chopped fresh coriander
• 2 tbsp oil

Method:

• Make diagonal superficial slits on chicken and marinate the pieces in all the above spices for 30 – 60 mins.
• Heat oil in a non-stick grill pan.
• Grill chicken pieces on medium-low flame, each side for 10 mins, covering the pan in between to allow the steam to build and cook the chicken well.
• Serve with vegetable pulao.

Vegetable Pulao

Ingredients:   

75-80% cooked rice, just before going on steam

• 1.5 cups long grained or basmati rice soaked for 30 minutes
• ¼ heaped cup each of chopped carrots, chopped bell peppers, green peas (fresh or frozen) and cabbage. Or 1 to 1.5 cups chopped veggies of your choice.
• 1 large onion, thinly sliced
• 1 medium size tomato, chopped
• ½ inch ginger + 2 to 3 medium garlic cloves + 1 green chili, all crushed to a paste
• 6 to 7 drops of lime juice
• 2.5 to 3 cups water
• ½ tsp ground whole coriander
• 2.5 tbsp oil
• Salt as required
• Whole Spices:
• 1 tsp cumin seeds
• 4 to 5 whole black pepper
• 1 Indian bay leaf
• 2-3 cloves
• 1 black cardamom
• 1 inch cinnamon 

Method:

• Rinse rice till the water runs clear of starch and soak them in enough water for 30 minutes. Drain and keep aside.
• In a deep thick bottomed pot or pan, heat oil and fry all the whole spices mentioned above, till the oil becomes fragrant
• Add the onions and sauté them till golden. Separate half of fried onion and keep aside.
• Add the ginger-garlic-green chili paste and ground whole coriander and sauté for 30 seconds.
• Add the tomatoes and sauté for 2-3 minutes on a low flame.
• Add all the veggies and sauté again for 2-3 minutes on a low flame.
• Add drained rice and sauté gently for 2 minutes on a low flame, so that the rice gets well coated with the oil.
• Pour water and stir.
• Sprinkle 6 to 7 drops of lime juice. Season with salt and stir again.
• Cover tightly and let the rice cook on a medium flame, till the85% water is absorbed check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
• Now turn the flame low and let the rice cook in their own steam.
• Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
• Serve the veg pulao hot with raita and sides. You can also garnish veg pulao with chopped coriander or mint leaves.

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 vegetable pulao.

~ Enjoy! :)