AUBERGINE PULAO

                              


                                Today's recipe is another kid-friendly recipe. This is an extremely simple recipe which you can whip up in a few minutes. No need to worry about whether the rice will be over cooked or not, since we are using cooked rice. I usually make such pulao's when I have left over rice from the previous day. Goes really well with a simple raita and poppadums. ;) Meal done.

                                 Vegetarians can just skip the chicken part and proceed with the recipe.

                                 






INGREDIENTS:

Oil
Onion- 1 big, chopped
Tomato -1/2 , chopped
Ginger garlic paste - 1 tsp
Aubergine - 2 small, cubed
Boneless chicken - 1/3 cup, chopped
Green chili - 1, slit
Chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Yoghurt - 1 tbsp
Mint leaves -  a handful,chopped
Salt
Cooked Basmati rice - scant 2 cups




PROCESS:
  • Heat oil in a wok. Saute the onions and green chili till slightly browned.
  • Add the ginger garlic paste and stir till the raw smell leaves.   
  • Add the chicken and stir till it mixes well with the onions.
  • Add salt. Close and cook till the chicken is cooked. About a minute or 2. 
  • Add the tomato.
  • Add the chili powder and garam masala and stir. If it starts to burn ,just add a few spoons of water and close the pan. cook for a minute.
  • Add the  eggplant and stir. Adjust the salt. cook for another minute and then add the yoghurt. Stir well
  • Add the mint leaves and cook till the aubergine is cooked and the mixture is dry. Then switch off the flame. Leave it to cool.
  • Then add the cooked rice an gently mix it in.
  
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