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. Sautee until the pinkish raw color of the chicken disappears and is replaced by a deep cream color. Add salt and spices. Stir for 2 minutes. Add diced capsicum, carrot, cabbage, pumpkin and thawed peas, corn. Stir fry until all excess water evaporates. Add roughly chopped celery. Add cooked rice. Stir to combine well.

I just completed Colleen Hoover's Verity as the chicken rice was on the hot plate. I kept trying to guess how the ending would be, but I was completely blown out as there is no clear ending. It could be this side or that side. It could be the mother who murdered her daughter or it could have been an accident. The mother is an established author and of late she has been practicing antagonistic writing. So she claims. And her autobiography is written in that style. But we don't know what to believe because she is in coma. It leaves you skipping some pages to see what is happening next, before coming back to complete where you left off!