Spiced Vegetable Rice With Crispy Soy Nuggets Recipe

Indian cuisine · 240 calories

Spiced Vegetable Rice with Crispy Soy Nuggets recipe

About this recipe

Dive into the flavors of Maharashtra with this Spiced Vegetable Rice and Crispy Soy Nuggets recipe. This hearty vegetarian dish combines fragrant rice cooked with a blend of aromatic Indian spices, fresh vegetables, and creamy coconut milk for a comforting base. Topping it off are crispy air-fried soy nuggets that pack a protein punch, making this meal ideal for gym-goers and busy evenings. The balanced mix of carbohydrates and protein ensures sustained energy, while the medium spice level offers a warm, satisfying kick. Easy to prepare in just 35 minutes, this dish is perfect for those craving a quick yet nourishing dinner. Whether you're cooking for your family or meal prepping, its vibrant flavors and textures are sure to delight your taste buds.

Ingredients

  • 1 Kg Star Jsr L Kolam Rice1kg
  • 220 g Nutrela Soya Mini Chunks
  • - Frozen Mixed Vegetables
  • 100 g Garlic - Single Clove
  • 100g Satyam Chia Seeds: 100 Gms
  • - Onion-250 Gms
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 25G Kp Mut Suk Mas
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the rice thoroughly in water and soak it for 15 minutes, then drain.
  2. 2. Rehydrate the soy nuggets by soaking them in warm water for 10 minutes, then squeeze out excess water.
  3. 3. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
  4. 4. Add finely chopped garlic, ginger, and onion to the pan and sauté until golden brown.
  5. 5. Stir in turmeric powder, red chili powder, and garam masala, cooking briefly to release their aromas.
  6. 6. Add frozen mixed vegetables and cook for 3–4 minutes, stirring occasionally.
  7. 7. Pour in coconut milk and mix well before adding the rice and 300 ml water to the pan.
  8. 8. Season with salt, cover the pan, and simmer for 15 minutes or until the rice is fully cooked.
  9. 9. Meanwhile, heat oil in an air fryer, add soy nuggets, and air fry at 180°C for 10 minutes until crispy.
  10. 10. Fluff the cooked rice with a fork and transfer it to serving plates.
  11. 11. Top the rice with crispy soy nuggets and garnish with freshly chopped coriander.