Savory Coconut Rice With Spiced Soy Chunks Recipe

About this recipe

A fragrant rice dish infused with rich coconut milk and paired with protein-packed spiced soy chunks, perfect for a hearty lunch.

Ingredients

• 1 Bunch x 2 Mint Leaves
• 1 kg Rice
• 80 g Soya Chunks
• 200 ml Coconut Milk
• - Baby Tomatoes
• - Green Peas
• - Tomato Ketchup
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing

Instructions

1. 1. Rinse the parboiled rice thoroughly and soak it in water for 15 minutes.
2. 2. Boil the soy chunks in water for 10 minutes, then drain and squeeze out excess water.
3. 3. Heat oil in a deep pan, add cumin seeds, and let them splutter for 30 seconds.
4. 4. Add finely chopped tomatoes to the pan and cook until they turn soft and release oil.
5. 5. Stir in turmeric powder, red chili powder, coriander powder, and salt, cooking for another minute.
6. 6. Add the soaked rice to the pan and stir gently to coat it with the spices.
7. 7. Pour in the coconut milk and water, then bring the mixture to a gentle boil.
8. 8. Stir in the green peas and cooked soy chunks, ensuring they are evenly distributed.
9. 9. Cover the pan and let the rice cook on low heat until fully cooked and the liquid is absorbed.
10. 10. Fluff the rice gently with a fork and garnish with fresh mint leaves before serving.