Chicken Pulao with Vegetable Curry

Chicken Pulao with Vegetable Curry

These two Indian dishes compliment each other very nicely.  It's fairly simple to make if you have the spices you need, although it is a bit time consuming.  I had to chop many vegetables while also watching my son perform his ninja/super hero moves for me.  If you do not have a ninja or super hero in your presence then the whole process will probably move along much more quickly.  

Recipes adapted from Curry by Mridula Baljekar

Chicken Pulao

2 cups basmati rice

1 stick unsalted sweet cream butter

1 onion, chopped

1 potato cut into 1 inch chunks

2 tomatoes, chopped

1/2 cup frozen peas, thawed

6-8 oz. skinless chicken, cubed

1 inch fresh ginger root, peeled and grated

1/8 tsp mustard seeds

1 tsp curry powder

1 tsp ground coriander

1 tsp minced garlic

1/2 tsp chili powder

1 1/2 tsp salt

handful of fresh cilantro, chopped

3 cups water

raisins (sultanas if you can find them) to garnish

1. Wash and rinse rice and soak in cold water for about 30 minutes.  

2. In a pot, melt the butter and cook onions until they are soft. 

3. Add all the spices and turn down heat.  Cook for about two minutes to release flavors of spices.  

4. Add all the vegetables and chicken and mix together well.

5. Add rice and stir to combine.  

6. Add the cilantro and cook for 1 minute.  

7. Add water and bring to a full boil.  Lower heat to simmer, cover with a tight fitting lid and allow to cook for 20 minutes.  Remove from heat and allow to stand for about 5-10 minutes before removing lid.  

Vegetable Curry

1 potato, cut into 2 inch pieces

2 yams, cut into 1 inch pieces

1 cup carrots, cut into 2 inch pieces (or use baby carrots)

1- 1 1/2 cups fresh green beans, french cut

1 eggplant, cut into 1 inch chunks and rinsed

1 1/4 cups hot water

1 can coconut milk

1 tsp salt

2 tbsp sunflower oil

2 tsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

1/4 tsp red pepper flakes

1. Place the potatoes, yams, carrots, green beans, and hot water in a pot.  Bring to a boil. Reduce heat to about medium, cover and cook for about 5 minutes.

2. Add the eggplant and coconut milk and salt.  Bring it to a simmer and cover and cook for about 5-8 minutes.  

3. In a very small pan heat the sunflower oil and add the spices.  Stir-fry them for about 15 seconds and add spice mixture to vegetables.  Mix well and cover and simmer for an additional 5-10 minutes or until vegetables are tender.

Serve the two dishes together as shown in the picture and garnish with sultanas.  For a lighter or simpler meal, make just one of the dishes served with naan or a raita.