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Soya vegetable pulao
Method
- Heat ghee in a heavy bottomed vessel.
- Add fennel and bay leaves and stir for a few seconds till the fennel splutters.
- Add the sliced onions, grated ginger and green chillies.
- Saute the onions till they turn pink.
- Add the mixed vegetables and on medium heat, let them cook.
- Add salt and keep covered for 4-5 mins.
- Add turmeric powder, masala powder and combine well. Stir fry for a minute.
- Add the cooked soya chunks and keep covered for 2 mins.
- Add the mint leaves and combine.
- Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
- Add the drained basmati rice and mix well.
- Add salt, if required, at this stage.
- Reduce heat to medium and let it cook covered with lid.
- Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts and garnish with fresh coriander leaves.
- Serve with raita, mixed vegetable curry
Ingredients:
3 cups basmati rice, washed and soaked in water for 15 mins
1 cup dried soya chunks, washed and boiled in water till soft
2-3 tbsp ghee
1 tsp fennel
2 bay leaves
2 big onions, finely sliced
1 tbsp grated ginger
3-4 green chillies, slit length wise
1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
1/2 tsp turmeric powder
Salt to taste
3-4 tbsp of fresh mint leaves (pudina)
3 cups of freshly extracted coconut milk
2 cups water
2-3 tbsp lemon juice
Fresh coriander leaves for garnish
3-4 bread slices (cubed and lightly fried in ghee), optional
8-10 cashewnuts (lightly roasted in ghee till golden brown)
3 cups basmati rice, washed and soaked in water for 15 mins
1 cup dried soya chunks, washed and boiled in water till soft
2-3 tbsp ghee
1 tsp fennel
2 bay leaves
2 big onions, finely sliced
1 tbsp grated ginger
3-4 green chillies, slit length wise
1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
1/2 tsp turmeric powder
Salt to taste
3-4 tbsp of fresh mint leaves (pudina)
3 cups of freshly extracted coconut milk
2 cups water
2-3 tbsp lemon juice
Fresh coriander leaves for garnish
3-4 bread slices (cubed and lightly fried in ghee), optional
8-10 cashewnuts (lightly roasted in ghee till golden brown)
For masala powder: (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2 cinnamom stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies
RECIPES BY SHILPA
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