January 21, 2018

Minced Chicken Pulav

When the rest of the world battles with Monday morning blues, we over here in the gulf battle the very same blues but on a Sunday instead ( Yeah, well our weekends are Friday and Saturday). I took quite a while to get used to this fact when we moved here from India. Even now I end up mixing the days - Friday for a Saturday and Saturday for a Sunday! Nevertheless The beginning of the week is hard and energy peaks as you move towards the next weekend. Alas, we are humans ! We know work is worship but nothing can take away those lazy weekends idling on a couch with family or those fun get together, shopping and more that can happen only on weekends.

The theory that would apply to most of us for the beginning of the week is the one propagated by Newton - A body at rest tends to stay at rest unless and until acted upon by an external force which is why I had to drag myself out of bed this morning to Yoga class and post the class sit down to publish this post. Looks like I need a lot of external forces to accomplish every bit of work listed out for today in my diary ! Oh, I do that almost on a daily basis! But never do I even tick of 50% of the list as DONE! I hope that a day will soon arrive when I accomplish all that I have listed. Sometimes I do think that I only list things - simply cz I love writing and carrying a diary around makes me feel like a pro!

While I tick off the blog post from my To - Do list and tend to the other To-Dos, why don't you guys take a look at my new post - Minced Chicken Pulav.


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Ingredients
  1. Minced chicken - 400gms
  2. Onion - 2 large chopped
  3. Ginger - 1 tbsp chopped
  4. Garlic - 1 tbsp chopped
  5. Green Chilly - 1 tbsp chopped
  6. Garam masala - 1 tsp
  7. Pepper powder - 1 tsp
  8. Lemon Juice - 1 tbsp
  9. Coriander leaves - handful
  10. Salt
  11. Oil
For Rice
  1. Basmati rice - 2 cups
  2. Cinnamon - 1 inch 
  3. Cardamom - 3
  4. Cloves - 4
  5. Bay Leaves - 2
  6. Water - 7 cups
  7. Ghee - 2 tbsp
  8. Lemon Juice - 1 tbsp
  9. Mint Leaves - 3 tbsp chopped
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Method
  • Soak the rice in water for 30 minutes. Wash till the water runs clear. Drain and keep aside.
  • Boil 7 cups of water adding salt to this.
  • Heat ghee in a deep bottomed pan and add cinnamon, cloves, bay leaves and cardamom. Let it sizzle for a minute before adding basmati rice. Let it splutter. Pour boiling water into this. Squeeze in a tablespoon of lemon juice. Keep it covered until cooked. Drain off the excess water using a colander and run it through cold water. At this point you may separate the whole spices, if you wish to.
  • Crush together green chilly, ginger and garlic using a mortar and pestle.
  • Heat oil in a separate pan, fry the onions for 7 to 8 minutes till translucent. Add the crushed chilly, ginger and garlic paste. Saute for 2 to 3 minutes. 
  • Add minced chicken , salt and let it cook covered.Add pepper powder and garam masala. Squeeze in a tablespoon of lemon juice.Let this cook.
  • Add corriander leaves.
  • Mix the rice with the minced chicken mix and garnish with corriander leaves and mint.