Chunky Soya Pulao

By Ranveer Brar · 90 min

Ingredients

Instructions

1. Heat the oil and ghee in a pot. Fry the sliced onions until golden.
2. Add the bay leaf, cinnamon stick, green chillies and coriander stems and sauté for one minute.
3. Add the ginger garlic paste, beaten curd, turmeric, Degi chilli powder, coriander powder and salt. Cook until oil separates from the gravy.
4. Add the soya chunks and carrots and sauté for 7 to 8 minutes until well cooked.
5. Add the green peas, 4 cups water, salt, and tomatoes and bring to a quick boil.
6. Add the soaked Sella basmati rice, 1 cup water, 2 tbsp ghee, salt, a pinch of sugar and mix gently.
7. Cover and cook on low to medium heat for 12 to 15 minutes.
8. Crush the dried fenugreek leaves and stir them in along with the chopped coriander leaves.
9. Transfer to a serving dish and garnish with fried onions, mint and coriander sprigs. Serve hot with the raita.
10. For the raita: dry-roast the cumin seeds, salt and sesame seeds in a pan for one minute, transfer to a bowl and let cool to room temperature. Mix in the curd, pickle and grated cheese, then serve alongside the pulao.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoCarrotRiceYoghurtPea