Protein Packed Soya Masala Rice Recipe

Indian cuisine · 674 calories

Protein Packed Soya Masala Rice recipe

About this recipe

Protein-Packed Soya Masala Rice is a vibrant Indian-inspired dish that combines tender soya chunks with fluffy rice and a medley of spices. This recipe is perfect for vegetarians looking for a high-protein meal that’s both delicious and nutritious. The aromatic blend of Buknu spice, turmeric, and black pepper provides a comforting warmth, while the freshness of coriander leaves adds a bright finish. Preparing this dish is straightforward, with only a few steps, making it ideal for busy weekdays. Whether you’re fueling up for a workout or simply craving a hearty lunch, this dish delivers a satisfying balance of protein, carbs, and flavors. Serve it hot and enjoy the harmony of textures and tastes in every bite.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • 80 g Soya Chunks
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 250g Green Chilli
  • 1 kg Beetroot
  • - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 200 ml Mustard Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the soya chunks thoroughly and soak them in hot water for about 10 minutes until softened.
  2. 2. Cook the rice in boiling water with a pinch of salt until tender, then drain and set aside.
  3. 3. Chop the onion, tomato, garlic, ginger, and green chili finely, ensuring even sizes for uniform cooking.
  4. 4. Heat cooking oil in a large pan over medium heat and sauté the chopped garlic and ginger until fragrant.
  5. 5. Add the chopped onion and green chili to the pan, stirring occasionally until the onion turns translucent.
  6. 6. Stir in the chopped tomato and fresh turmeric, letting it cook until the tomato softens and forms a thick base.
  7. 7. Squeeze excess water from the soaked soya chunks and add them to the pan, mixing well with the spice base.
  8. 8. Sprinkle Buknu spice blend, black pepper powder, and salt over the mixture, stirring until evenly coated.
  9. 9. Add a splash of water to the pan and cover it, allowing the soya chunks to absorb the flavors for 5 minutes.
  10. 10. Fold the cooked rice gently into the pan, ensuring the masala coats the grains evenly.
  11. 11. Let the rice and soya chunks cook together on low heat for 2–3 minutes to blend the flavors further.
  12. 12. Garnish the dish with freshly chopped coriander leaves before serving hot.