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this is the perfect dish for a light summer lunch—refreshing, nourishing and lip-smacking, all at the same time. It conjures up its magic playing around with time tested "coolants" — mint, fresh green coriander, unripe mangoes and yes the green chillies with a zing! Green ginger adds its bit so does good old curds. It takes minutes from preparation to garnish and is, well don't take offence, idiot proof. No tear jerking, peeling and slicing of onions, no crushing or grinding the garlic or tedious frying in the stuffy hot kitchen. Enjoy it with a salad and wash it down with a glass of cumin tempered buttermilk or aam ka panna. Need we add that the emerald hue is a balm to sooth sore eyes and lowers the temperature even faster and further. Pudina murg pulav Ingredients
Fine-grained rice 100 g (picked, washed, soaked in water for 15 minutes) Thick curds 100 g Green coriander 1 cup (cleaned and washed) Green mint ˝ cup (cleaned and washed) Green chillies 5-6 (washed slit and deseeded) Unripe mango 1 (peeled, sliced and stone removed) Fresh ginger 2 inch piece (scrapedwashed and chopped coarsely) Salt to taste Ghee or refined oil 2 tbsp Method Clean, wash trim the chicken. Cut into bite-size pieces. Prepare a marinade with all other ingredients except oil and grind in a blender. Apply this paste to the chikcken and keep aside for 20 minutes. Heat oil in a thick- bottomed pan till smoking point then reduce to medium flame put in the boneless chicken along with the spice paste, cook covered on medium heat for about 10 minutes. Uncover, remove rice from water and add to the pan. Add 1/3 cup of water or a little more if required , stir gently to mix with a wooden spatula and cook covered on low flame for another six to seven minutes. Uncover, check if rice is cooked and spread on a platter. Garnish with fresh mint leaves. Enjoy!
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Boneless chicken 200 g