Soya Chunks Pulao :
Soya bean needs no presentation as there is no other vegetable that packs more protein than it does. Whereas there are numerous ways to pig out onto its proteins, the best one is to utilize soya chunks which are protein-wealthy, simple to cook, and have an awesome taste and nonpartisanship which implies they can be combined with any nourishment to make it protein without influencing its taste. In this soya bean pulao formula, nutritious soya granules and rice are sautéed in ghee with new vegetables and flavors and at that point cooked like an ordinary pulao making it a well-adjusted dinner in itself.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3 servings
Ingredients:
| 1/2 container Long Grained Rice (basmati rice) |
| 1/2 container Soya Chunks (dried) |
| 1/4 container finely chopped Carrots |
| 1/4 container Green Peas (fresh or frozen) |
| 1/2 teaspoon Cumin Seeds |
| 1 little piece of Bay Leaf |
| 2-3 Black Peppercorns |
| 1 small piece of Cinnamon Stick |
| 2-3 Cloves |
| 1 medium Onion, meagerly sliced |
| 1 Green Chilli, finely chopped |
| 1/4 teaspoon Turmeric Powder, optional |
| 1¼ mug Water |
| Salt |
| 1 tablespoons Oil or Ghee |
| 2 tablespoons finely chopped Coriander Leaves, for garnishing |
Directions:
1. Flush the tice 2-3 times in water and drench it in water for 15-20 minutes.
2. Flush and splash soya chunks in hot water for 15 minutes.
3. After 15 minutes, chunks will increment to nearly twofold in measure. Deplete them overabundance of water and once more wash them 2-3 times in water to expel the crude smell.
4. Warm oil or ghee in a non-stick dish (with cover) over medium fire. Include cumin seeds, narrow leaves, dark peppercorns, cinnamon, and cloves, and permit cumin seeds to sizzle. Include cut onion and green chili and sauté until onion turns transparent.
5. Include chopped carrot and green peas and sauté for 2-3 minutes.
6. Deplete the abundance of water from the splashed rice and include it in the dish. Include depleted soya chunks and turmeric powder. Blend everything well and sauté for a couple of minutes over medium flame.
7. Include 1¼ mug water and salt to taste; bring it to a boil over medium flame.
8. When it begins to boil, decrease the fire to moo and cook secured (cover the skillet with a top) for around 10 minutes. Do not open the cover in between as steam will elude and rice will not cook legitimately and get to be sticky.
9. After 10 minutes, turn off the fire and keep it over the hot stove beat for at least 7-8 minutes. Presently, evacuate the cover and lighten the cooked rice with a fork.
10. Soya bean pulao with vegetables is prepared. Exchange it to a serving bowl and decorate it with new coriander leaves.
Tips and Variations:
- You can too cook pulao in a weight cooker instead of cooking in a dish. Take after the same strategy, the same sum of fixings, and cook in a 3-liter capacity aluminum/steel weight cooker for 3 shrieks over medium flame.
- Do not include turmeric powder if you need to make white-colored soya rice.
- If you are planning this formula for kids at that point do not include green chilli and dark peppercorns. Deliver this in your kid’s lunchbox as a stomach-filling and sound dish.
Taste: Mild spicy
Serving Ideas: Serve it with cucumber raita or plain yogurt or as an elective of steamed rice with meal.