SOYA BEAN PULAO

INGREDIENTS:

1.    1 & 1/2 cups soya nuggets

2.   1 & 1/2 cups basmati rice soaked

3.   1 carrot diced into small cubes

4.   1 cup finely shredded cabbage

5.   1 large onion finely sliced

6.   1 Tsp. jeera/cumin seeds

7.   2 green cardamoms/elaichi

8.   2 black cardamoms/bari elachi

9.   1 inch piece cinnamon stick/dal chini

    10. 1 Tsp. red chilly powder

    11. 1 Tsp. grated ginger

    12. 2 medium sized tomatoes

    13. 2 Tbs. refined oil

    14. Salt to taste

    15. Finely chopped coriander leaves for garnishing

METHOD:

1.    Boil the soya beans in water for 10 minutes. Drain and let it cool. Squeeze out all the water and keep aside.

2.   Presoak the rice for an hour. Drain the water and keep aside.

3.   Grind 2 fresh tomatoes into a fine puree.

4.   Heat oil in a wok.

5.   Add jeera, green cardamoms, black cardamoms and the cinnamon stick, and let it splutter. Add the sliced onions and fry till pink in colour. Add the chopped garlic and the grated ginger. Fry for 2 minutes. Add the soya bean and fry for 2 minutes. Now add the vegetables. Stir fry for 3 to 4 minutes. Add the rice and fry for 2 minutes. Now add the tomato puree and red chilly powder. Fry for 2 to 3 minutes. Add salt to taste.

6.   Add 3 cups of water,stir well and let it come to a boil. Lower the flame and cover the wok well. Cook on slow flame till the rice is fully cooked and there is no water left.(You can even pressure cook at this stage)

7.   Garnish with coriander leaves

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Serve hot with a raita,or any gravy dish of your choice.

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