Lemon Coriander Rice with Chole Masala and Chicken Pepper Fry with Sautéed Veggies

A flavorful and balanced Indian-inspired meal featuring zesty lemon coriander rice, spicy chole masala, tender black pepper chicken breast semi-gravy, and a medley of sautéed mixed vegetables, complemented with a refreshing glass of buttermilk.

Steps

1. Prepare Lemon Coriander Rice: Heat 1 tsp olive oil in a pan, add cooked basmati rice, lemon juice, fresh coriander, and salt; toss gently to combine and keep warm.
2. Prepare Chicken Pepper Fry Semi-Gravy: Marinate chicken with black pepper, red chili powder, garam masala, yogurt, and salt for 15 minutes.
3. Heat 1 tbsp olive oil in a pan, add marinated chicken and cook over medium heat until chicken is tender and semi-gravy forms, about 12-15 minutes.
4. Heat 1 tbsp olive oil in another pan, add mixed vegetables with a pinch of salt; sauté till vegetables are cooked yet crisp, about 5-7 minutes.
5. Warm the chole masala on the stove or microwave.
6. Serve the lemon coriander rice alongside the chole masala and chicken pepper fry semi-gravy.
7. Place the sautéed mixed vegetables on the side and accompany the meal with a glass of chilled buttermilk.