Chicken brown rice
I cooked chicken rice, in a slightly different style. Of course. it had my favorite vegetable of the week, namely, pumpkin. There was also green capsicum, cabbage, corn, peas, carrot and celery. I remember I had the best chicken rice in Singapore; it was just chicken and rice. I guess they cook in the chicken broth, which makes it super tasty. The mystical constituents are.. Brown rice - 1 cup Water - 1 and 1/2 cup Olive oil - 2 tsps Green chili - 1 Ginger - 1" Chicken, boneless - 100g Peas, frozen - 1/2 cup Corn, frozen - 1/4 cup Green capsicum - 1 Carrot - 2 Cabbage - 1/4 cup Pumpkin - 1/2 cup Celery - 3 stalks with leaves Salt - 1 tsp Pepper - 1/4 tsp Kashmiri chili powder - 1/4 tsp Chicken masala - 1 tsp Soak rice in water for half an hour. Wash rice and drain water. Pressure cook with water, a pinch of salt and a drop of olive oil. Keep aside. Warm up a saucepan and add oil. When it gets hot, add minced chili and ginger. Sautee for a minute. Add thinly sliced chicken pieces....