Tangy Tomato Rice With Soya Chunks Recipe

About this recipe

Tangy Tomato Rice with Soya Chunks is a delightful South Indian-inspired dish that combines perfectly cooked long-grain rice with a rich, tangy tomato base and protein-packed soya chunks. This dish is flavored with traditional spices like turmeric and garam masala, delivering bold and aromatic flavors in every bite. The sautéed garlic, onions, and coriander add depth and freshness to the dish, creating a balanced and satisfying meal. Easy to prepare in under an hour, it's a great option for a nutritious yet comforting lunch. Pair it with a fresh salad or enjoy it as a standalone dish—ideal for anyone looking to maintain energy and stay nourished during the day.

Ingredients

• 500 g Hybrid Tomato (Tamatar)
• 1 kg Basmati Rice
• 80 g Soya Chunks
• - Coconut Oil
• 100 g Garlic - Single Clove
• 500 g Onion
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• - Ginger Powder
• 25 g Whole Black Pepper
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the long grain rice thoroughly in water and soak it for 20 minutes, then drain and set aside.
2. 2. Boil 300 ml of water, add the soya chunks, and cook for 5 minutes until they soften. Drain and squeeze out excess water.
3. 3. Heat coconut oil in a pan and sauté finely chopped garlic and onions until fragrant and translucent.
4. 4. Add grated fresh tomatoes to the pan and cook until the mixture thickens and oil starts to separate.
5. 5. Stir in turmeric powder, garam masala, ginger powder, black pepper, and salt, mixing well for even flavor distribution.
6. 6. Add the soaked rice to the pan, stirring gently to coat the grains with the spice mixture.
7. 7. Pour 300 ml of water over the rice mixture, stir gently, and cover the pan. Cook on low heat for 15 minutes.
8. 8. In a separate pan, lightly sauté the boiled soya chunks in a teaspoon of coconut oil with a pinch of salt and black pepper.
9. 9. Once the rice is fully cooked and fluffy, fold in the sautéed soya chunks, ensuring even distribution.
10. 10. Garnish the dish with freshly chopped coriander leaves and serve warm.