Tangy Tomato Rice With Crispy Soy Nuggets Recipe

Indian cuisine · 336 calories

About this recipe

Tangy Tomato Rice with Crispy Soy Nuggets is the perfect combination of hearty and wholesome. This Indian-inspired dish brings together the bold flavors of spiced tomato rice and the satisfying crunch of crispy soy nuggets, creating a dinner that's as delicious as it is nutritious. Packed with 32 grams of protein per serving, this meal supports your wellness goals while delighting your taste buds. The tender rice absorbs the rich tomato and spice base, while the soy nuggets add texture and a savory bite. Preparing this dish is straightforward and takes just 35 minutes, making it ideal for busy evenings. Serve it warm, garnished with fresh coriander, for a comforting dinner that’s sure to become a favorite.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 220 g Nutrela Soya Mini Chunks
  • 500 g Desi Tomato (Tamatar)
  • 500 g Minimeal Onion
  • - Garlic Powder
  • - Ginger Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice thoroughly under running water and set aside to soak for 10 minutes.
  2. 2. Heat 1 tablespoon of vegetable oil in a pan and add cumin seeds; let them sizzle for a few seconds.
  3. 3. Add chopped onions and sauté until golden brown, stirring occasionally to prevent burning.
  4. 4. Stir in ginger powder, garlic powder, turmeric powder, and red chili powder, cooking for 30 seconds to release their aroma.
  5. 5. Add finely chopped tomatoes and a pinch of salt, cooking until the tomatoes break down into a thick sauce.
  6. 6. Drain the soaked rice and mix it into the tomato mixture, ensuring it is evenly coated with the spices.
  7. 7. Pour in water, adjust salt to taste, and bring the mixture to a boil; reduce heat to low and cover with a lid.
  8. 8. Simmer the rice for about 15 minutes until fully cooked and the water is absorbed.
  9. 9. Meanwhile, soak soy nuggets in hot water for 5 minutes, then drain and squeeze out excess water.
  10. 10. Heat 1 tablespoon of vegetable oil in a separate pan and sauté the soy nuggets until crispy and golden brown.
  11. 11. Serve the cooked tomato rice on a plate, topped with crispy soy nuggets for added texture and protein.
  12. 12. Garnish with chopped fresh coriander leaves and serve warm for a satisfying dinner.