soya mutter pulao video

soya mutter pulao video

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soya mutter pulao video. Soya chunks are rich in fibre and proteins and has a lot of health benefits. It is quick to cook, with a protein content equal to that of meat. Pulaos are always a welcome addition to any meal. A pulao can often make a complete one pot meal by itself.

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Recipe Description for Soya Mutter Pulao

Ingredients

Soya Mutter Pulao
1 1/2 cups soy chunks (nuggets)
1/2 cup green peas
1 1/2 cups long grain rice (basmati chawal) , soaked for 30 minutes and drained
2 tbsp oil
1 small stick cinnamon (dalchini)
3 cloves (laung / lavang)
2 bay leaves (tejpatta)
1 cardamom (elaichi)
1/2 tsp cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 cup sliced onions
3 sliced green chillies
1 cup chopped tomatoes
1/4 cup curd (dahi)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
1 tbsp biryani masala
salt to taste
2 tbsp mint leaves (pudina)
2 tbsp finely chopped coriander (dhania)

Method

Soya mutter pulao

1. To make soya mutter pulao, combine soya nuggets and soak them in enough hot water and keep aside for 10 to 12 minutes.
2. Drain and squeeze out the water from soya chunks and keep aside.
3. Heat the oil in a deep pan and add the cinnamon, cloves, bay leaf, cardamom and cumin seeds.
4. When the cumin seeds crackle, add the ginger-garlic paste and onions and sauté on a medium flame for 3 to 4 minutes till golden brown.
5. Add the slit green chillies and tomatoes and saute for a minute.
6. Add curd, turmeric powder, red chilli powder, cumin powder, coriander powder and biryani masala, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
7. Add green peas, soaked and drained soya chunks and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
8. Add the soaked rice, salt and 2 ½ cups of hot water, mix well and cover with a lid and cook for 10 to 12 minutes until done.
9. Switch off the flame, add the mint leaves and coriander and mix gently and separate each grain of rice lightly using a flat spoon.
10. Cover with a lid and keep aside for 10 minutes.
11. Serve hot with raita of your choice.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes