Soya Pulao

  

 Ingredients

1 Cup Basmati Rice  

1/4 Cup Soya Chunks

2 tbsp Capsicum  chopped

2 tbsp Green Peas

2 tbsp Carrot  chopped

2 tbsp French Beans chopped

2 tbsp Cauliflower  chopped

2 tbsp Cabbage chopped

1/2  tbsp Ginger Garlic Paste  

1/2 tbsp Green Chili Paste

2 tbsp Tomato   chopped

1 tbsp Coriander Leaves chopped

1 tbsp Mint Leaves  chopped

1 tbsp Kewra

2 tbsp Pineapple  slices

1 tbsp Cashew Nuts

1 tbsp Raisins  

3 tbsp Ghee

1 tbsp Cumin 

1/2 tsp Turmeric Powder

Peppercorns  1/4 tsp

Cinnamon Stick 1"

Nutmeg  1/4 tsp

Star Anise 2

Cloves  5

Green Cardamom 10 

salt to taste 

 saffron few strands soaked in warm milk

 

Instructions

Soak rice for at least 2 hours.

 

Boil water and add salt, whole spices (half in a cloth pouch), turmeric powder and soaked rice. Cook till its 3/4th done.

 

Strain the water and let rice cool, remove the spice pouch.

 

Heat ghee and add cumin, the remaining whole spices, onion, garlic-ginger and green chili paste. Cook for few minutes.

 

Add chopped tomatoes and cook until raw smell of tomato disappears. 

 

Add salt and garam masala.

 

Boil soya chunks and press and remove excess water.

 

Now, add soya chunks and veggies and sauté for 4 to 5 minutes.

 

Add rice and fried cashew nuts, raisins, rose petals, pineapple pieces and coriander and  mint leaves. Do not mix it too much to avoid breaking of the rice grains.

 

Spread saffron in soaked milk and kewra water.

 

Close the lid and cook on low flame until rice is cooked. Do not release the steam immediately. Let it cool by itself.

 

Serve hot with fruit or mix veg raita and some roasted papad.

 

 

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