Rice with Fried Chicken

Ingredients(for 1 cup basmati rice + 2 vegetarian fried cutlets)

• 1 cup Basmati rice (long grain, aromatic)
• 150g Paneer (cut into thick slices)
• 1/2 cup Soya granules (soaked and drained)
• 2 tbsp Whole wheat flour (atta) (for binding)
• 1 tsp Ginger-garlic paste
• 1/2 tsp Garam masala (for flavor)
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder (adjust to taste)
• 1/2 tsp Coriander powder
• to taste Salt
• 2 tbsp Fresh coriander leaves (finely chopped)
• 2 tbsp Low-fat curd (dahi) (for marination)
• 2 tbsp Olive oil (for shallow frying)

Instructions

1. 1

   Wash the basmati rice thoroughly and soak for 10 minutes. Drain and cook in 2 cups of water with a pinch of salt until fluffy. Set aside.

   10 minutes

   Use a tight-fitting lid to retain steam for softer rice.

2. 2

   Prepare the mock fried chicken mixture by combining paneer, soya granules, ginger-garlic paste, garam masala, turmeric, red chili powder, coriander powder, salt, and curd. Mix well.

   5 minutes

   Mash paneer and soya for a smoother texture.

3. 3

   Add whole wheat flour to the mixture and knead lightly to form a thick dough. Shape into flat cutlets.

   3 minutes

   If the mixture is sticky, dust with a little more atta.

4. 4

   Heat olive oil on a tawa (griddle) and shallow fry the cutlets until golden and crispy on both sides.

   8 minutes

   Do not overcrowd the tawa for even browning.