Soya Chunks Pulao
Ingredients
* Rice – 1.5 cups (refer notes)
* Jeera (cumin) – 1 tsp
* Cardamom – 4
* Clove – 3
* Black peppercorns – 4
* Cinnamon – a small piece
* Bay leaf – 1
* Boiling water – 3 cups
* Soya chunks – 1.5 cups
* Onion – 2 medium -big, chopped
* Grated/crushed ginger and garlic – 2 tsp, each
* Green chilli – 3-4, chopped
* Turmeric powder- ¼-1/2 tsp
* Coriander powder – 1.5 tsp
* Fennel (perumjeerakom powder0- ¼ tsp
* Garam masala – ½ tsp
* Tomato – 1 medium, chopped
* Chopped coriander and mint leaves – 1 tbsp each
* Lemon juice – 1 tbsp
* Salt
* Oil/Ghee
Instructions
Wash and drain the rice. Make sure the water is completely drained. Heat oil/ghee ina deep pan. Splutter the whole masala mentioned under rice. Add rice and fry it for 3-4 mins. Add salt and 3 cups boiling water to the rice. Bring it to a boil and reduce the flame. Cover and cook till the water is dried completely and rice is done. Spread the cooked rice on a tray. Keep it aside.
Soak the soya chunks in hot water for half an hour. Squeeze out the water completely. No need to slice it.
Heat oil/ghee in a pan and add chopped onion. When it turns golden brown add ginger, garlic and green chilli. Cook for 2-3 mins. Add masala powders, mix well. Fry for 2-3 mins. Add chopped tomatoes and mix well. Add ¼ cup hot water to make sure the masala is combined well. Add soya chunks and mix well. Add ¾ cup of hot water and salt. Bring it to boil , reduce the flame and cover and cook till the soya is done. Add chopped coriander and mint leaves. Add lemon juice and mix well. Remove from fire.
Take a deep and wide vessel. Spread a layer of rice and top it with a layer of soya masala. Repeat the process till the rice and masala is done. The top layer should be rice. Cover it with a tight lid. Keep it on sim (lowest flame) for 10 mins. Open and mix it well. Serve hot.
Notes
I used kaima/jeerakashala rice. You can use Basmati rice/Sona Masuri rice also for this. If you are not a big fan of cumin, you can reduce the qty to ½ tsp while cooking the rice.
* Rice – 1.5 cups (refer notes)
* Jeera (cumin) – 1 tsp
* Cardamom – 4
* Clove – 3
* Black peppercorns – 4
* Cinnamon – a small piece
* Bay leaf – 1
* Boiling water – 3 cups
* Soya chunks – 1.5 cups
* Onion – 2 medium -big, chopped
* Grated/crushed ginger and garlic – 2 tsp, each
* Green chilli – 3-4, chopped
* Turmeric powder- ¼-1/2 tsp
* Coriander powder – 1.5 tsp
* Fennel (perumjeerakom powder0- ¼ tsp
* Garam masala – ½ tsp
* Tomato – 1 medium, chopped
* Chopped coriander and mint leaves – 1 tbsp each
* Lemon juice – 1 tbsp
* Salt
* Oil/Ghee
Instructions
Wash and drain the rice. Make sure the water is completely drained. Heat oil/ghee ina deep pan. Splutter the whole masala mentioned under rice. Add rice and fry it for 3-4 mins. Add salt and 3 cups boiling water to the rice. Bring it to a boil and reduce the flame. Cover and cook till the water is dried completely and rice is done. Spread the cooked rice on a tray. Keep it aside.
Soak the soya chunks in hot water for half an hour. Squeeze out the water completely. No need to slice it.
Heat oil/ghee in a pan and add chopped onion. When it turns golden brown add ginger, garlic and green chilli. Cook for 2-3 mins. Add masala powders, mix well. Fry for 2-3 mins. Add chopped tomatoes and mix well. Add ¼ cup hot water to make sure the masala is combined well. Add soya chunks and mix well. Add ¾ cup of hot water and salt. Bring it to boil , reduce the flame and cover and cook till the soya is done. Add chopped coriander and mint leaves. Add lemon juice and mix well. Remove from fire.
Take a deep and wide vessel. Spread a layer of rice and top it with a layer of soya masala. Repeat the process till the rice and masala is done. The top layer should be rice. Cover it with a tight lid. Keep it on sim (lowest flame) for 10 mins. Open and mix it well. Serve hot.
Notes
I used kaima/jeerakashala rice. You can use Basmati rice/Sona Masuri rice also for this. If you are not a big fan of cumin, you can reduce the qty to ½ tsp while cooking the rice.
-Marias Menu
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