Today’s recipe is another kid-friendly recipe. This is an extremely simple recipe which you can whip up in a few minutes. No need to worry about whether the rice will be over cooked or not, since we are using cooked rice. I usually make such pulao’s when I have left over rice from the previous day. Goes really well with a simple raita and poppadums. 😉 Meal done.
Vegetarians can just skip the chicken part and proceed with the recipe.
INGREDIENTS:
Oil
Onion- 1 big, chopped
Tomato -1/2 , chopped
Ginger garlic paste – 1 tsp
Aubergine – 2 small, cubed
Boneless chicken – 1/3 cup, chopped
Green chili – 1, slit
Chili powder – 1/2 tsp
Garam masala – 1/2 tsp
Yoghurt – 1 tbsp
Mint leaves – a handful,chopped
Salt
Cooked Basmati rice – scant 2 cups
PROCESS:
- Heat oil in a wok. Saute the onions and green chili till slightly browned.
- Add the ginger garlic paste and stir till the raw smell leaves.
- Add the chicken and stir till it mixes well with the onions.
- Add salt. Close and cook till the chicken is cooked. About a minute or 2.
- Add the tomato.
- Add the chili powder and garam masala and stir. If it starts to burn ,just add a few spoons of water and close the pan. cook for a minute.
- Add the eggplant and stir. Adjust the salt. cook for another minute and then add the yoghurt. Stir well
- Add the mint leaves and cook till the aubergine is cooked and the mixture is dry. Then switch off the flame. Leave it to cool.
- Then add the cooked rice an gently mix it in.
