From Baljekar et. al, the Indian cookbook I am borrowing from Rebekka. We made this recipe together. We used brown basmati rice and subsequently had to adjust the timing of the cooking and things didn't turn out 100% correctly. The rice was too wet and the potatoes not quite done enough, but the dish was still good. I expected it to be more interesting, and wished it had a higher chicken:everything else ratio, but it is nice to have dishes that provide everything all in one place. Meat, vegetables, carbs. These pack well for lunch and are keeping me alive in medical school. So I suppose I will be making this again because it is fairly easy and is nutritiousy.
Ingredients:
2 cups basmati rice
6 T ghee or unsalted butter
1 onion, sliced
1/4 tsp. mixed onion and mustard seeds
3 curry leaves
1 tsp. grated fresh ginger root
1 tsp. crushed garlic
1 tsp. ground coriander
1 tsp. chili powder
1 1/2 tsp. salt
2 tomatoes, sliced
1 potato, cubed
1/2 C. frozen peas, thawed
6 oz. chicken breast fillets, skinned and cubed
4 T chopped fresh cilantro
2 fresh green chiles, chopped
3 cups water
Directions:
1) Wash the rice thoroughly under running water, then let soak for 30 minutes. Drain in a strainer or colander and set aside.
2) In a pan, melt the ghee or butter and fry the sliced onion until golden.
3) Add the onion and mustard seeds, the curry leaves, ginger, garlic, ground coriander, chili powder, and salt. Stir-fry for about 2 minutes over low heat.
4) All the sliced tomatoes, cubed potato, peas, and chicken cubes and mix everything together well.
5) Add the rice and stir gently to combine with the other ingredients.
6) Add the cilantro and chiles. Mix and stir-fry for 1 minute. Pous in the water, bring to a boil and then lower the heat. Cover tightly and cook for 20 minutes. Remove from the heat, leaving the lid in place, and let the pilau stand for 6-8 minutes. Serve.
Serves 4.
Nutrition Notes per serving
Energy 603 cal
Fat 16.8 g
Saturated Fat 10 g
Carbohydrate 91.9 g
Fiber 2.1 g
Ingredients:
2 cups basmati rice
6 T ghee or unsalted butter
1 onion, sliced
1/4 tsp. mixed onion and mustard seeds
3 curry leaves
1 tsp. grated fresh ginger root
1 tsp. crushed garlic
1 tsp. ground coriander
1 tsp. chili powder
1 1/2 tsp. salt
2 tomatoes, sliced
1 potato, cubed
1/2 C. frozen peas, thawed
6 oz. chicken breast fillets, skinned and cubed
4 T chopped fresh cilantro
2 fresh green chiles, chopped
3 cups water
Directions:
1) Wash the rice thoroughly under running water, then let soak for 30 minutes. Drain in a strainer or colander and set aside.
2) In a pan, melt the ghee or butter and fry the sliced onion until golden.
3) Add the onion and mustard seeds, the curry leaves, ginger, garlic, ground coriander, chili powder, and salt. Stir-fry for about 2 minutes over low heat.
4) All the sliced tomatoes, cubed potato, peas, and chicken cubes and mix everything together well.
5) Add the rice and stir gently to combine with the other ingredients.
6) Add the cilantro and chiles. Mix and stir-fry for 1 minute. Pous in the water, bring to a boil and then lower the heat. Cover tightly and cook for 20 minutes. Remove from the heat, leaving the lid in place, and let the pilau stand for 6-8 minutes. Serve.
Serves 4.
Nutrition Notes per serving
Energy 603 cal
Fat 16.8 g
Saturated Fat 10 g
Carbohydrate 91.9 g
Fiber 2.1 g
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