Vegetable Pulao is my all time favourite especially when there is no time for elaborate curries and rotis. A healthy and quick recipe liked by all.
The addition of soya chunks along with the veggies make it all the more nutritious. Soya is making headlines these days because of its nutrient facts. It is high in protein, iron, dietary fibre, vitamin C and many more...
INGREDIENTS
Basmati Rice | 1 ½ cup |
Soya Chunks | 1 cup |
Cumin Seeds | ½ teaspoon |
Ginger paste | 1 teaspoon |
Garlic Paste | 1 teaspoon |
Tomatoes | 1 cup |
Carrot | 1 cup |
Beans | ½ cup |
Peas | ½ cup |
Vegetable stock cube | 1 |
Water | 3 cups+ 1 ½ cup |
Salt | As required |
Oil | 3 tbsp |
Bay leaf | 1 |
Garam Masala | ½ teaspoon |
METHOD
Wash and soak rice for half hour and strain.
Boil 1 ½ cups of water and soak soya chunks in it for 15 minutes. Squeeze out the water and chop into small pieces.
Wash and chop vegetables.
Heat oil. Add cumin and stir for 4 seconds.
Add ginger garlic paste and stir.
Add onion and stir fry till its golden in colour.
Add the bay leaf.
Add the vegetable stock cube, garam masala and mix well.
Sauté the carrot and beans. Cover and cook till the vegetables are half cooked.
Add the tomatoes and cook again till the tomatoes are mashed.
Add green peas and let cook for 2 minutes.
Boil 3 cups of water in a separate vessel.
Add the chopped soya to the vegetable mixture and stir well for a minute.
Check salt, add water. When the water comes to a boil add the rice. Cover and cook on medium flame for 10 minutes.
Stir slowly and cook for another 5 minutes/ till done on slow flame.
Remove the bay leaf.
Serve with raitha and chutney.
Coriander | 1 cup |
Mint leaves( Pudina) | ½ cup |
Grated Coconut | 1 ½ cup |
Chilly | 1 or 2 large |
Tamarind | A small piece |
Onion | 1 medium |
Salt | As required |
METHOD
Chop coriander, pudina, chilly and onion.
Grate coconut.
Mix all the ingredients along with salt and blend coarsely.
Check salt and serve with Pulao / Biriyani.
