Fragrant Vegetable Pulao With Crispy Soy Chunks Recipe

About this recipe

A fragrant and wholesome pulao featuring aromatic basmati rice, colorful vegetables, and crispy protein-packed soy chunks for a satisfying dinner.

Ingredients

• 1 kg Basmati Rice
• 250 g Carrot
• 250 g French Beans
• - Green Peas
• 80 g Soya Chunks
• 500 g Onion
• 50 g Vanilla Bean Paste
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Bay Leaf
• 50 g Cloves
• 100 Gms Organic Cinnamon Stick
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Coriander Powder
• 25 g Ginger Garlic Paste

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Soak the soy chunks in hot water for 10 minutes, then squeeze out excess water.
3. 3. Heat oil in a pan and add cumin seeds, bay leaf, cloves, and cinnamon; sauté until aromatic.
4. 4. Add finely sliced onions and ginger-garlic paste; cook until the onions turn golden.
5. 5. Stir in turmeric powder and garam masala, then add chopped carrots, green beans, and peas.
6. 6. Cook the vegetables for 5 minutes, stirring occasionally, until they soften slightly.
7. 7. Add the soaked rice to the pan and mix gently to coat with spices.
8. 8. Pour in water and season with salt; bring to a boil, then reduce heat to low.
9. 9. Cover the pan and let the rice cook until all the water is absorbed, about 15 minutes.
10. 10. Meanwhile, sauté the rehydrated soy chunks in a separate pan with a bit of oil until crispy.
11. 11. Gently fluff the cooked rice with a fork and transfer it to a serving dish.
12. 12. Top the pulao with crispy soy chunks and garnish with freshly chopped coriander.