All in Rice (Lunch and Dinner)

Step 1

ingredients: RICE Pulao . g semi brown rice. . g moong dal . g green peas . g carrot . Biryani Masala (/ teaspoon) . Rock Salt (/ teaspoon) Green Chilly Pickle . Green Chilly . g Mustard Oil . Salt and Chaat masala (as per taste) Chicken Breast: . g Chicken Breast . Salt and Black Pepper (as per taste) Paneer: g Green Veggies: . g Broccolli . small onion . small turnip . g ghee . salt, oregano and black pepper as per taste Green Chutney . big tomato . - g coriander leaves and stem . green chillies . g ginger . garlic cloves . small onion Preparation: Take gm Semi Brown Rice, g moong dal and soak for hour. Take g chicken breast, slice it with a knife but dont completely separate the flesh. sprinkle salt and black pepper on both sides and mix well. set aside for hour or so. Take Big green chillies (ones suited for pickles). put g mustard oil and sprinkle salt and chaat masala. mix well and set aside for the rest of the cooking duration. Meanwhile wash and cut all your veggies. Cooking. Make Green Veggies first while rice is being soaked. . Put a pan on flame and keep it on low . spread g ghee. . After ghee is hot, put Turnip, Broccolli together and mix well. let it roast. . add onions after minutes. mix well. . add salt after minutes of adding onion. add oregano and black pepper. and mix well. . Cook for another minutes and turn off flame. Now RICE: . Put up a handi, keep flame on high and wait till hot. . add soaked rice and lentils . add water double the rice and lentils . add green peas and carrots . add salt and biryani masala, mix well . wait till first boil and then reduce flame to low and close the lid. . Cook until rice is ready. . Mix the green veggies you made by stir fry. Now Chicken: . Wash the pan for green veggies and put on high flame again. . Spread g ghee, wait till hot. . add marinated chicken breast. should make a sizzle sound. . cook each side for about - minutes and adjust flame as per your need of crust. Green Chutney: Take a mixer, put tomatoes, coriander leaves, onion, garlic, chillies, ginger and salt together. Make a paste in grinder. Lunch Portion: Half the rice and veggies Complete chicken breast half the green chutney half the green chilly pickle Dinner portion: Half the rice and veggies Complete paneer cut into small cubes half the green chutney half the green chilly pickle wash your utensils after plating.