Soy Milk Vegetable Pulao
by Shailaja Reddy
24 Dec 2013
This recipe has been viewed 6443 times
Soy milk vegetable pulao, rice cooked in soya milk with vegetables, tofu and mild spices that complement the rice is nutrient rich and good for health.
Soy Milk Vegetable Pulao recipe - How to make Soy Milk Vegetable Pulao
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
2 cups long grained rice (basmati)
2 cups soya milk
1 cup water
2 cups chopped mixed vegetables (potato , carrot , beans , green peas , cauliflower , mushrooms)
1/4 cup paneer cubes or tofu cubes
1 cup chopped onions
5 green chillies
10 cashewnuts (kaju)
1/4 cup mint leaves (phudina)
1/4 cup coriander (dhania) leaves
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp cumin seeds (jeera)
2 bayleaves (tejpatta)
1 inch cinnamon (dalchini) stick
2 cardamoms
2 cloves (laung / lavang)
3 tsp oil
1 tsp ghee
1 tbsp lemon juice
salt to taste
Method
- Method
- Wash and soak the rice in water for about 30 minutes.
- In a broad pan add the ghee and roast the cashewnuts. Remove them and keep aside.
- In the same pan add oil, cinnamon, cardamom, cloves and bay leaves and saute for 1 minute.
- Add the onions and saute till translucent.
- Add the ginger-garlic paste and saute to remove the raw smell.
- Add the chopped vegetables, green chillies and saute for 5 minutes.
- Add the soy milk, water and bring to a boil.
- Add the rice, salt add mint leaves and cover and cook over a medium flame. When the rice is cooked add lemon juice and mix well.
- Garnish with coriander leaves.
- Serve hot with raita.
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