Mix Platter Recipe

Rinse basmati rice under cold water until the water runs clear to remove excess starch. Drain well.

In a small saucepan combine rinsed rice, 1.5 cups water, 1/2 tsp salt and 1 tbsp oil or ghee. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before plating.

Prepare chicken

Toss chicken pieces with yogurt and 1/4 tsp salt (from the 3/4 tsp) and set aside for 10 minutes while you start other steps. This tenderizes and coats the chicken.

Sauté aromatics

Heat 1 tbsp oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent and beginning to brown. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add spices and tomatoes

Stir in 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric and 1/4 tsp chili powder. Cook 30 seconds to bloom the spices. Add 1 tbsp tomato paste and 1/2 cup crushed tomatoes; cook 2–3 minutes, stirring, until the mixture darkens slightly.

Cook chicken

Add the yogurt-coated chicken pieces to the pan and sear 2–3 minutes, stirring, until the outside starts to opaque. Pour in 1/2 cup water, bring to a gentle simmer, reduce heat to low, cover and cook 10–12 minutes until chicken is cooked through (internal temp 74°C /165°F) and sauce has thickened.

Finish

Season with remaining 1/2 tsp salt (adjust to taste). Stir in 1 tbsp chopped cilantro and 1/2 tsp lemon juice. Keep covered and warm until plating.

Prepare vegetables

Heat 1 tbsp oil in a separate skillet over medium heat. Add 1/4 cup chopped onion and sauté 3–4 minutes until soft. Add 1 minced garlic clove and 1/2 tsp grated ginger, cook 30 seconds.

Spice and cook

Add 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp ground coriander and 1/4 tsp salt; stir 30 seconds to toast spices. Add diced tomato, cubed potato and cauliflower florets; toss to coat with spices.

Simmer until tender

Pour in 1/4 cup water, cover and reduce heat to low. Cook 10–12 minutes, stirring once, until potatoes are tender and cauliflower is cooked through. If needed, add up to 2–3 tbsp more water to prevent sticking.

Finish

Sprinkle 1/4 tsp kasuri methi (if using) and 1 tbsp chopped cilantro, stir to combine. Adjust salt to taste. Squeeze lemon wedge over the vegetables just before serving.

On a dinner plate or shallow bowl, place half of the cooked basmati rice (for one serving) slightly to one side. Spoon a generous portion of the chicken curry alongside the rice and the aloo gobi on the other side so you have one meat and one vegetable curry sharing the rice.

Garnish with fresh cilantro sprigs, serve with 2 tbsp yogurt or raita and 1 tbsp mango chutney on the side. Serve immediately while hot.