Soy chunks and Tomato Pulao

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Ingredients :-

For the rice:-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 1 tbsp.
  3. Green cardamom – 2 numbers
  4. Cloves – 2 numbers
  5. Cinnamon – one 2″ stick
  6. Bayleaf – 1 number
  7. Boiling water – 3 cups
  8. Salt – to taste or around 1.5 tsps.

For the vegetable masala:-

  1. Ghee – 1 tsp.
  2. Oil – 1 tsp.
  3. Cumin seeds – 1/2 tsp.
  4. Onion – 2 cups, finely chopped
  5. Greenchilly – 1 big, slit
  6. Garlic – 4 numbers, (pasted)
  7. Ginger paste – 1 tsp.
  8. Curry leaves – a few
  9. Turmeric powder – 1/4 tsp.
  10. Carrot – 1/2 cup, chopped
  11. Fine french beans – 1/2 cup, finely chopped
  12. Green peas – 1/4 cup(frozen)
  13. Cilantro – 1/4 cup
  14. Mint leaves – 1/4 cup
  15. Tomato – 1.5 cups, chopped & pureed in the mixer
  16. Garam masala powder – 1/2 tsp.

For the soy chunks:-

  1. Soychunks – 1.5 cups, soaked in water for 30 minutes
  2. Salt – 1.5 tsp.
  3. Red chilly powder – 1 tsp.
  4. Pepper powder – 1/4 tsp.
  5. Garama masala powder – 1/4 tsp.
  6. Water – 1.5 cups
  7. Oil – 1 tbsp.

Method:-

Let’s make the rice first.

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the it aside.
  2. Heat the ghee & add the whole spices.  Fry till you get a very nice aroma of the spices.
  3. Add the rice and fry on medium high heat for 3-4 minutes.
  4. Pour the boiling water + salt & cover cook on medium low heat for 10 minutes.

Let’s prepare the soy chunks next:-

  1. Squeeze the water from the soaked soy chunks.
  2. Cook the soy chunks in your pressure cooker adding water, salt and red chilly powder.
  3. Cook for 2 whistles on high heat & open the cooker when the pressures subside.
  4. Transfer the cooked chunks to a bowl full of cold water.
  5. Squeeze out all the water from the soy chunks thoroughly.
  6. Heat 1 tbsp. of oil in a frying pan  and add the soy chunks, pepper powder and garam masala powder.
  7. Fry till lightly browned & keep aside.

Let’s prepare the vegetable masala next:-

  1. Heat ghee & add the cumin seeds. Stir in the chopped onions, greenchilly & curryleaves. Cook till the onions turn golden brown in colour.
  2. Add the ginger garlic paste and cook for 7 minutes.
  3. Add the turmeric powder and cook for a minute on low heat.
  4. Add the carrots, beans & peas. Fry for 3 minutes on medium heat adding 1/3 tsp. of salt.
  5. Cover cook on low heat for 7 minutes adding 1/3 cup of water.
  6. Add the chopped cilantro & mint leaves & cook further for 5 minutes.
  7. Stir in the tomato puree & cook till dry.
  8. Finally add the garam masala powder & switch off heat.

Let’s prepare the pulao :-

  1. Mix together the rice, soy chunks & the vegetable masala.
  2. Serve this pulao hot with raitha.
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