Mughlai Chicken, Peas Pulao and Cucumber Raita

Ingredients

• 1.5 cup Basmati Rice (Rinse well before soaking)
• 1 cup Green Peas (Fresh or frozen)
• 2 tbsp Ghee (Can be substituted with a neutral oil)
• 1 pcs Onion (Medium-sized, thinly sliced)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom (Lightly crushed)
• 3 pcs Cloves
• 1 tsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 3 cup Water (Use a 1:2 rice to water ratio)
• 1.5 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Keeps the rice grains separate)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.

2. 2

   Temper the Spices: Heat ghee in a heavy-bottomed pot or pan over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until the spices release their aroma and the cumin seeds sizzle.

3. 3

   Sauté Aromatics: Add the thinly sliced onions to the pot. Sauté for 5-6 minutes, stirring occasionally, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.

4. 4

   Combine Ingredients: Add the green peas and sauté for one minute. Then, add the drained rice and gently stir for about a minute to coat the grains with ghee and spices. Be careful not to break the delicate rice grains.

5. 5

   Cook the Pulao: Pour in 3 cups of water, add salt, and lemon juice. Stir gently to combine. Increase the heat and bring the water to a vigorous boil.

6. 6

   Steam the Rice: Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.

7. 7

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.