Midnight Chicken Curry Pulao

Ingredients list for Midnight Chicken Curry Pulao

• 2 cups Chicken (leftover curry)
• 3 cups Cooked rice
• 1 tablespoon Oil
• 1/2 inch Ginger cut into thin strips
• 2 Green chillies
• 2 medium Tomatoes cut into medium cubes
• 1/2 cup Low fat yogurt
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• 2 tablespoons Fresh mint leaves chopped
• Juice of ½ lemon
• 1 teaspoon Garam masala powder

Method

1. Heat oil in a non-stick wok, add ginger and green chillies and sauté for 10-15 seconds.
2. Add tomatoes and sauté for a minute. Add chicken curry, yogurt and salt and mix well. Cook for three to four minutes.
3. Add coriander leaves, mint leaves and lemon juice and mix well. Cook for 2-3 minutes.
4. Add rice and spread it evenly. Cook for 5-7 minutes or till the excess moisture evaporates.
5. Add garam masala powder and mix well.
6. Transfer into a serving dish and serve hot.

Nutrition Info