SOYA NUGGETS AND VEGETABLE PULAO

Soya nuggets is one of those things that have always got me intrigued.  Though I am not so fond of them, Rajeev is quite, and to find favour with his palate I do cook it more often than not.  The secret is that its darn easy to cook as well.

This recipe that I am sharing today is one of those one pot meals that leave you satisfied to the core, I mean really leaves you licking your fingers and going back to the hot pot for just a wee bit more.

Spicy, a little soft though not mushy, hearty with all those vegetables and meat like nuggets.

Reminds me of my mom making this during lazy afternoons and quick dinners.  I particularly loved to eat, though always removing the vegetables, and then being force fed them separately, and also secretly hoping it was meat instead of the vegetables.

They say life comes a full circle, and it certainly holds truth, and for me it came in extra measure when it comes to food.  Today I have my picky eater, crying oodles and pretending peuke when vegetables are mixed with rice and cooked.  I wonder how frustrated my mom used to be to have picky me as her child.  But I take peace in the fact that I have grown out of it to a large extent, though I am still very picky in my taste.  I find it herculean to eating something that is not cooked upto my taste.

So here’s the recipe…

soya nuggets and vegetable pulao soya nuggets and vegetable pulao1

Preparation – 10 minutes

Cooking time – 20-25 minuts

Serves 4-5

Ingredients

1 cup basmati rice

2 bay leaves

1 cinnamon stick

3 cardamom pods

1 star anise

1 tspn jeera / cumin seeds

1 tspn black peppercorns

a few curry leaves

1 onion finely sliced

2 tomatoes pureed

4-5 cloves of garlic finely minced

1 inch ginger grated

1 carrot diced

1/4 cup green peas

4-5 beans chopped 1 inch pieces

1 cup soya nuggets soaked and water squeezed out

2 tbspn dhania / corriander powder

1 tspn garam masala powder

1 tspn turmeric powder

3-4 green chillies slit lengthwise

2 tbspn clarified butter /ghee

1 lemon

fresh corriander leaves

Method

Soak the rice for about an hour

In a pan add the ghee and the whole spices

Let them warm up for about a minute

Add the jeera and wait to sputter which should be instantaneous

Add the onions and curry leaves, and cook till onions are golden

Add the ginger and garlic and stir till cooked through

Add the tomato puree and cook through till it leaves oil

Add the turmeric, corriander powder and garam masala along with green chillies – in that order

Now add the vegetables and stir for about 3-4 minutes.

Then add the rice and nuggets and add salt to taste (about a tbspn and a half should be good)

Add 3 cups of water, stir well and let it come to a boil

Cover and cook till rice and vegetables are cooked through.

Add the juice of 1 lemon and fresh green corriander leaves.

Stir and close the lid and leave to rest for about 10 minutes.

 

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