Raj’s 32nd birthday and the long weekend coincided, so we took off to Port Stephens. I love the little getaways in Australia, especially the beach towns, and Port Stephens was a lovely getaway. But one thing that I really really miss in these holidays is a variety in food. The sea food available is brilliant, but after a while the regular breaded fish, grilled fish and chips fare kind of gets to me. The picture here is that of grilled Fish with greens and some sauce- I forget, and it was phenomenal, but we did want fish in a hot, spicy sauce. Or may be even a Goan version of this. But then, we did enjoy what we got to eat, missed spice a little bit, but were happy nevertheless.
So, the minute I got back yesterday, Raj suggested we order in. Oh, no! How can that be. Order in more Pizza? No way! I had to have my spicy fare! So in I went to the kitchen to make my favorite – jhatpat spicy Chicken pulao. Thought I’ll share this with you all.
Chicken thighs and breast pieces – 500 gms
1/2 cup curd
Onions- 2 large- thinly sliced
Basmati Rice Soaked half an hour before preparation: 1 1/2 cup
Ginger and garlic Paste-2 spoons
Green Chilies- 8 (i like it SPICY)
Coriander chopped- 1 cup
1 spoon red chilly powder
Mint – fresh or dried flakes (I suggest you buy a bottle of the dried mint flakes- they are handy and very very good on flavor)
Tomatoes- 2 large
Whole garam masalas- a few of whatever you have- i had only cinnamon and cloves.
salt to taste
Dhania/Coriander Powder- 2 teaspoons
Ghee – 2 tbsp
In a non stick vessel (ideally deep and wide mouthed), melt the Ghee and add garam masalas. Add green chilies and onions and sauté till it browns. Add ginger garlic paste and sauté some more. Add chopped tomatoes, coriander chopped , 1/2 spoon of mint flakes or a 1/2 cup of fresh mint chopped, and mix well. Add Dhania Powder, chilli powder, salt and curd and mix. let the tomatoes soften. Now add the chicken to this and mix well. Cover and simmer for about 5 minutes. Now add the soaked Basmati Rice and mix. Add 3 cups of hot water, stir well, and cover with lid. In low flame let it cook. Else, just pressure cook it, if you are in a tearing hurry!
This is heaven. I am home.