Vegetable zeera rice with Malai Chicken

The other day my brother and his family were here and I had to whip up a quick dinner for them. Ofcourse I was planning to make chicken anyway, so the chicken breast were already thawed. So the curry was a no brainer cause this version of malai chicken is very delicious and I consider it easy to make. And I also feel it cooks pretty fast if you don't consider the time it is marinating and getting cooked in oven (Atleast you don't have to stand in front of the stove). Set the timmer and sit with the family until the time is up
            Anyway, you might have seen my Zeera rice recipe. This vegetable zeera rice is a modification of the same and it is much more yummy

Vegetable Zeera Rice (Rice cooked with vegetables and cumin)

vegetable jeera rice

Ingredients:

1. 2 cups basmati rice washed
2. 1 large or 2 small carrots diced medium
3. 1/2-3/4 cup of cut green beans (about 1/2 inch pieces)
4. 1/2 cup turnip
5. 1 green chilly chopped
6. 1 teaspoon cumin
7. 3 tablespoons oil
8. 3 bay leaves
9. 2 cloves, 1 inch cinnamon
10. 3/4 teaspoon salt

In a heavy bottomed pan heat the oil and fry the cumin and bay leaves for 4 minutes. Add cloves and cinnamon and fry for 2 more minutes. Add the vegetables and and green chillies and fry for five minutes. Add drained rice and stir to combine. Add 3-31/2 cups of water 3/4 teaspoon salt and cook until rice gets cooked (about 20 minutes). Serve hot

Malai Chicken (Chicken cooked in tomato and cream gravy)

Malai chicken

Ingredients:

1. 1 lb chicken breasts cubed
2. 2 tablespoons plain yogurt
3. 3 tablespoons oil
4. 1 teaspoon salt, chilly powder
5. 1/2 teaspoon turmeric, garam masala, cumin powder, coriander powder
6. 4 oz tomato paste
7. 1-11/2 cup whole milk or 1 cup cream
8. 1 medium onion ground to paste
9. 2 inch of ginger

Marinate the chicken with salt, chilly powder and turmeric for 20 minutes. Add yogurt and marinate further for 1 hr (This step will make the chicken super tender)
Bake the chicken for 20 minutes at 200 degrees (This step will speed up the cooking process on the stove)
In a pan heat the oil and fry the ground onion and ginger till the onion starts changing color. Add garam masala, cumin and coriander powder and mix well. Add tomato paste and cook till the paste turns dark. Add chicken and the juices from the pan and the milk, stir to combine and simmer for 10 minutes, stirring occasionally. Serve with roti, rice or zeera rice