This aromatic Chicken and Mixed Vegetable Pulao was made with the bits and bobs of produce hanging around in the fridge. They all went to form this beautiful one pot meal which we heartily enjoyed. The flavour from the mint uplifted the dish to a new level. With some cooling raita on the side, it was a perfect meal.
Life is such an unpredictable mixed bag! This day, last year, I went to get myself checked out as I was not feeling myself and ended up in hospital for the next two and a half months, coming back afterwards with a recycled organ inside me. Today, exactly a year later, I’m posting recipes! The sun is shining brightly and the spring blooms, which I missed last year, have started to make their appearance.
Who knows where or how I will be this time next year. Well, whatever will be, will be, I guess. What can one do anyway, apart from going with the flow, meandering, adapting and adjusting! Just like those bits and bobs in the fridge that went into this dish. Little did they know they were destined to go into it!
I love one pot dishes that have all the good things in them. I had bits of vegetables, and a couple of chicken breast in the fridge waiting to be used. They would not have been enough for a dish of its own. So they all went into the pot, along with a selection of spices and herbs to make this delicious pulao. Served with some cooling cucumber raita, it was a lovely, filling meal. I would call this my “cleaning out the fridge pulao”!
Continue reading for the full / printable recipe / video for this Chicken and Mixed Vegetable Pulao.
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Chicken and mixed vegetable pulao
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp ghee
For tempering
- 1 tsp cumin seeds
- 4 small or two bay bay leaves ( if using the big ones, halve them)
- 2 whole red chillies, halved
- 1 inch piece of cinnamon
- 4-5 green cardamoms, split at the top
- 1 tbsp whole peppercorns
To be ground to a paste
- 2 tomatoes, quartered
- 1 inch piece of ginger, peeled
- 4-5 large cloves of garlic, peeled
Others-
- 1 tsp turmeric powder
- 1½ tsp cumin powder
- 2 large potatoes, cut into small pieces ( I kept the peel on, you can remove it if you prefer)
- 2 large carrots, cut into small pieces
- ½ of a red bell pepper, chopped
- 2 chicken breasts, cut into small pieces
- salt to taste
- ½ a cabbage, cut into long pieces
- rice
- water
- a handful of fresh mint leaves, finely chopped
Instructions
- Heat the oil and ghee together in a deep, thick bottomed pan.
- Add the ingredients for tempering and stir for a few seconds; do not let the spices burn
- Add the ground tomato-ginger-garlic paste. Keep stirring till the moisture evaporates and the mixture is lumpy.
- Add the potatoes and stir for 2-3 minutes.
- Add the carrots and peppers and stir for another 3 minutes.
- Add the chicken and stir for 3 minutes.
- Season with salt and stir for two minutes.
- Add the cabbage and stir for a minute.
- Add the rice and stir everything together for 3-4 minutes.
- Add enough water to cover everything. If you dip your index finger into the pot, it should come up to the second joint of your finger.
- Add the mint, stir and bring everything to a boil.
- Reduce the heat to low, cover and cook for about 15 minutes or till the moisture has evaporated. do not open the lid frequently, at least not for the first 10 minutes.
- Serve hot. I served the pulao with some cucumber raita.
Video
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Until next time,
Sunita
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