A Tasty Challenge.....: Chicken n Veggie Rice/Pulav

Recipe No: 255
Most of us have that gene in us to rise to the occasion and do stuff when situation calls. On a normal day for Rice we have three sides… one Curry to pour into the Rice, one vegetable dish and one non vegetarian dish (Yes I accept... it is very difficult to run my household without that magic touch of Non-Vegetarian!!). What will you do if you have to make all these things in 45 minutes? Somehow I decided to cook all these things together and came up this wonderful recipe… Everyone except me at ours thought that the lunch was special that day and was very happy… I accepted all the comments, smiling, with a touch of regret for not telling the truth to them!!! Since then, it is one of my ‘thuruppu cheettu’ on busy days…

Ingredients Serves 4

Chicken…………………………350 Grams (bone in, cut into small pieces)
Oil………………………………..2 Tablespoons
Onion sliced thin…………...1 Cup
Curry Leaves………………….1 Sprig
Ginger Garlic Paste………...2 Teaspoons
Indian Green Chilly………..3 (split into two)
Red Chilly Powder……….…1 Teaspoon
Coriander Powder………….1 ½ Teaspoons
Turmeric Powder……………1/2 Teaspoon
Garam Masala Powder…...1 Teaspoon
Pepper Powder…………..….1/2 Teaspoon
Tomato Sliced……………..…1/2 Large
Vegetables cubed…………...2 Cups (I used Carrot, Beans, Potato and Fresh Green Peas)
Ghee…………………………..…1 Tablespoon
Whole Spices…………………4 Cardamom, 8 Cloves, 1 inch Cinnamon and 1 Star Anise
Basmati Rice………………....1 ¼ Cup
Thick Coconut Milk………..1 Cup
Coriander Leaves......……..2 Tablespoons (chopped)
Kasoori Methi……………..…1 Tablespoon
Salt as needed
¼ Teaspoon Garam Masala to sprinkle on top

Method of Preparation

Wash Basmati Rice properly; soak in warm Water for 20 minutes; drain properly and keep aside till ready to be used. (Let this happen while you make Chicken.)
Heat Oil in a pan on medium high heat and saute Onion, Curry Leaves, Ginger Garlic Paste and Green Chilly till they are wilted.
Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder; saute for a minute or till the raw smell is gone.
Add Tomato, Chicken, Salt and 1 cup Water; cook till half done for about 8 minutes after boiling.
When it is half done, add the Veggies and cook completely for another 8-10 minutes.
Mean while in another pan on medium heat, melt Ghee and fry the whole spices till fragrant.
Add the drained Rice and fry really good till the Rice on the bottom of the pan starts to move on itself. Keep aside till ready to be used.
Once the Chicken and Veggies are cooked, remove the pieces with a slotted spoon and keep aside.
Measure the amount of liquid left in the pan after cooking Chicken and make it up to 1 ½ cups (use extra Water to make up.)
Boil together the Water - gravy mixture, Coconut Milk, Rice and some Salt (for the Rice) on high heat till boiled; then lower the heat to minimum; cover the pan and let it cook.
When the Water level reaches the level of the Rice, mix once; put the Chicken and the Veggies on top as a layer; sprinkle the Coriander Leaves and Kasoori Methi (Crush them between your palm before adding); close the lid and let it cook completely until all the Water is absorbed.
Once the Rice is cooked and the Water is all absorbed, mix it gently; check for Salt; sprinkle ¼ Teaspoon Garam Masala Powder on top; off the heat; close the pan and let it stand for 30 minutes before serving it warm with Raita.

Notes:

If you are using dried Peas, do cook it before using. I used freshly frozen variety and hence added directly into the Curry.)
Be very careful while mixing the Rice to avoid mashing of the Rice. I use a flat ended spatula and start from the side, scrapping the bottom and just turn it over. Do this in all of the portions; otherwise the Rice at the bottom may cook too much with less cooked Rice on the top.
To prevent mashing and clumping of the rice, please do not try to mix this a lot while very hot.
The amount of Salt should be enough, so that the dish can be eaten on its own.
This dish is tastier the next day!