Veg Soya Matar Pulao

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Bring water to a boil in a stock pot. Add a large pinch each of salt and sugar, boil for a minute, then add the soya chunks, cover and cook for 5-6 minutes.
2. Strain the chunks and swirl them in a bowl of room-temperature water to rinse off any smell. Squeeze out all excess water and set aside.
3. Wash the basmati rice in water until the water runs clear, then soak it while you continue.
4. Heat the ghee in a pressure cooker over high heat.
5. Add the cumin seeds, green cardamom, black cardamom, cinnamon, cloves, black peppercorns and bay leaves, then add the sliced onion. Stir and cook over medium-high heat until the onion is light golden brown.
6. Stir in 1 tablespoon ginger garlic green chilli paste and cook for a minute.
7. Add the chopped tomato and a pinch of salt; cook until mushy.
8. Whisk the curd with turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon spicy red chilli powder, 1 teaspoon coriander powder and 1 teaspoon biryani masala.
9. Lower the heat, add the whisked curd and stir constantly for a minute, then raise the heat and cook for another minute.
10. Add the green peas, boiled soya chunks, coriander and mint, and stir. Drain the soaked rice well and add it.
11. Add 3.5 cups water, 1 teaspoon kasuri methi and salt to taste. Stir, cover with the lid, and cook on high until one whistle.
12. Switch off the heat and let the pressure release naturally. Then rest the cooker for 10-15 minutes before opening.
13. Open the lid and stir gently with a spatula to release excess steam. Serve.

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