Chicken Mince Curry with Pulao and Beetroot Salad

Chicken Mince Curry, Pulao, and refreshing Beetroot Salad ,an wholesome meal for lunch today.

 The chicken mince curry is slow-cooked in a freshly ground masala that enhances its depth. The pulao, with its blend of spices and the earthy aroma of dry fenugreek leaves, pairs beautifully with the curry. To balance the meal, a vibrant beetroot salad adds a refreshing crunch with tangy gherkins and mildly spiced flavours.

Chicken Mince Curry

Ingredients

For the Masala:

12 dry Kashmiri red chilies

1 teaspoon cumin seeds

1 teaspoon peppercorns

6 cloves

2-inch cinnamon stick

1 black cardamom

2-inch fresh turmeric

2 teaspoons ginger-garlic paste

1 small ball of tamarind

1 large onion, sliced

(Grind all the above ingredients into a smooth paste, adding just enough water.)

For the Curry:

1 kg chicken mince

3 medium-sized onions, finely chopped

4 medium-sized tomatoes, finely chopped

Method

1. Heat oil in a vessel and sauté the finely chopped onions until they turn lightly brown.

2. Add the finely chopped tomatoes along with a teaspoon of salt and cook until soft.

3. Stir in the ground masala paste and sauté for a minute.

4. Add the chicken mince, stirring occasionally for about 2 minutes.

5. Pour in just enough water and allow the curry to cook until done.

6. Adjust the seasoning as required and serve hot.

For the Pulao

Ingredients

2 cups basmati rice ( wash and soak for 15 minutes)

1 tablespoon dry fenugreek leaves (kasuri methi)

1 teaspoon coriander powder

¼ teaspoon cumin powder

¼ teaspoon pepper powder

¼ teaspoon garam masala powder

Salt to taste

2 medium-sized onions, sliced

Hot water as required

2 tablespoons clarified butter (ghee)

Method

1. Heat ghee in a pan and sauté the sliced onions until they turn brown.

2. Add the spice powders, salt, and dry fenugreek leaves (rubbed between the palms to release the aroma).

3. Add the rice and gently stir-fry for a minute.

4. Pour in hot water and bring it to a boil.

5. Lower the flame and allow the rice to cook until done.

Beetroot Salad

Ingredients

3 boiled and chopped beetroots

4 to 5 medium-sized gherkins, chopped

1 teaspoon pepper powder

½ teaspoon chaat masala powder

Salt to taste

2 teaspoons olive oil

1 finely chopped green chili

¼ cup finely chopped coriander leaves

1 large onion, cut into cubes

Method

1. In a bowl, mix the chopped beetroots, gherkins, onion cubes, and green chili.

2. Add pepper powder, chaat masala, salt, and olive oil.

3. Toss well and garnish with finely chopped coriander leaves.

4. Serve fresh and chilled.