Tuesday, December 22, 2009

Re-inventing Leftovers: Chicken Pulao and Raita


Raita
1/2 Cup thick Yogurt
3tbsps- finely chopped red onions
1-green chilli, finely chopped
1/4 tsp grated ginger
1/4 tsp Dry Roasted Cumin
Salt
Method
Combine salt, grated ginger and yogurt into a smooth mix. Add onions and green chillies and garnish with dry roasted cumin.


Steamed Chicken from the Chicken Soup,  and Leftover Basmathi rice was re-invented  into  simple pulao.
Since this depends on the amount of leftover rice,  and was a quick dish, did not take the proper measurements. any chicken recipe will do!

Pulao
Cooked Basmathi rice
Chicken cooked with Garam Masala [which included black pepper, star anise, cumin, corainder, black cardamom and green cardamom], ginger garlic paste and tomato paste. Used about 2 tbsp of evaporated milk to finish the sauce for the chicken. This was in lieu of ghee/ butter/oil over the rice. The rice was kept simple with just a dash of salt and lime juice.
Layer the rice and meat,
garnish with fried green chillies and onions,
sprinkle a few tablespoons of water over the rice,
cover tightly with foil and bake for 30 minutes in 350 F oven.

1 comment:

  1. Wow very colorful dear... I like it will try soon...

    ReplyDelete

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