Spicy Vegetable Pulao

Spicy Vegetable Pulao

Basmati Rice soaked for about 1/2 hour in warm water, washed and drained - 1 cup
Warm water - 2 cups

Meanwhile, prepare the following:

2 medium carrots - cut in circles
6 - 8 medium beans - cut long pieces
3-4 medium Cauliflower florets - seperate into small florets
1 medium potato - dice into small pieces

You may add peas, broccoli and any other veg you prefer.
keep aside.

2 tbsp Olive Pomace Oil
5-6 medium Shallots
1 medium spice chilly (add more if you want more spice)
3-4 Curry leaves
1 tsp ginger garlic paste

1 tsp chilli powder
1 tsp coriander powder
1tsp pepper
1/2 tsp garam masala
a pinch turmeric powder

In a non stick pan, add the oil and saute the shallots, chilli , ginger garlic paste and curry leaves.

Add the cut vegetables and stir fry for about 3 minutes.

Add salt and pepper as required.

Add chilli powder, coriander powder, turmeric powder and garam masala and mix well.

Add the warm water to the vegetables and let it boil.

Add basmati rice and cook on low heat. Stir in the juice of half lemon if you prefer a tangy taste.

Stir once in a while while cooking.

The rice should be cooked in about 15 minutes. Depending, increase or reduce duration.

Garnish and serve with Raita, Pappad , Pickle or Chutney as you prefer.

Do let me know if you found this recipe yummy :D

Nasi Ayam a.k.a Chicken Rice, A South East Asian Speciality

 There are 4 components to Nasi Ayam. However, it is one of the easiest recipe in this site. The 4 components of Nasi Ayam are :
1) Chicken Soup
2) Chilli Sauce / Curry
3) Chicken Rice
4) Fried Chicken

Now let's go to the recipe to make these components and enjoy the yummy taste of this famous dish in the South East Asia.

 1) Recipe Chicken Soup

Oil - 1 Tbsp
Ginger - 2 or 3 inch sliced thinly
Chicken - 1/2 kg of Medium cuts 
Salt - apinch
Water - enough to keep aside for a soup as well as to cook the rice later. roughly 1 liter should be more than enough.

In a heavy bottom pan, pour the oil and saute the ginger till golden brown. This is to make the stock fragrant. Add the water and let it come to a rolling boil. Add Salt and the chicken and let it cook till tender.
This should take about 15-20 minutes.
Keep aside a bowl of soup and add 2 or 3 soup leaves.
Save the rest for the chicken rice.

2) Chilli Sauce / Curry
In a blender, place the following and blend well.

Young Red Bell Pepper Chilli - 10 or 15 deseeded
Tomato - 1 medium
Shallots - 3 or 4 medium
Garlic - 10 or 15
Vinegar - 1 or 2 Tbsp
Salt - a pinch
Sugar - 1 Tsp

This sauce is spice and if the spice is too much to handle, add water t o make it less concentrated as required.
Take 1 bowl and keep aside and keep the remaining in the blend the marinate for the chicken.

3) Chicken Rice

Remember the chicken stock we kept aside earlier?
That will be used to cook the chicken rice.

Basmati Rice - 2 Cups
Chicken Stock - 3 Cups
Salt - as required

Cook in a rice cooker

4) Fried Chicken
In the blender where the chili sauce is reserved earlier, add the following and blend well;

Black Pepper- 3 or 4 Tbsp
Dark Black Soy Sauce - 8 or 10 drops
Light Soy Sauce - a few drops
Chilli Sauce - 1 Tbsp

Marinate the chicken in it and leave for 5 mins.

In a pan, add 2 Tbsp of oil and fry the chicken till golden brown

Now, all the components of your Chicken Rice or Nasi Ayam is ready. Enjoy and if you really did, leave me a comment and let me know how it went :D

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