Saturday, 13 October 2012


    1 large eggplant(brinjal), sliced
    1 large cauliflower, cut into florets
    1 medium onion, sliced
    1 large potato, sliced
    1 lb chicken (you can use any parts of the chicken)
    1 1/2 cups basmati rice

    2 tablespoons oil
    1 chicken stoclk cube ( Maggi brand)
    black pepper
    garam masala
    vegetable oil for frying
    pine nuts for garnish (optional)

How to:

1. Soak the basmati rice in water for 30 minutes.

2. Heat vegetable oil in a frying pan.

3. Add the eggplant , 1 teaspoon garlic paste, 1/2 tablespoon salt, 1/2 teaspoon pepper and fry the eggplant.

4. Remove and place onto a paper towel to drain the excess oil.

5. Add the cauliflower florets, 1 tablespoon cumin, 1 teaspoon salt, 1/2 teaspoon garlic, 1/2 teaspoon pepper and fry the florets.

6. Add the potato to the frying pan and fry potato.

7.  Place remaining veggies onto a paper towel to drain excess oil.

8. In a large saucepan, add 2 tablespoons oil and the onion. Cook until onion gets yellowish in color.

9. Add the chicken pieces .Add 2 teaspoons cinnammon, 1 teaspoon garam masala, 1 chicken stock cube and 2 cups of water.

10. Boil the chicken for about 25-30 minutes on medium-low heat. This will allow the water to have a very tasty chicken flavor. The water should reduced somewhat.

11. Add the fried vegetables directly on top.

12. Drain the rice and add it on top of the fried vegetables and add about 2 more cups of water to ensure rice is covered in water.

13. Cover and let cook for 40-50 minutes until all of the water is used up.

14. Turn off the stove and wait at least 20 minutes before serving this will help to ensure your rice is fluffy.

15. Keep in pot until you are ready to serve. When you are ready, remove cover and place serving dish on top of pot and turn upside down on dish.

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