How to make Tasty Protein Pulao -
Tasty pulao with the richness and goodness of proteins from soya bean chunks.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Soya Chunks, Basmati Rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Tasty Protein Pulao checkout Soya Aloo Tahiri Pulao. You can also find more Rice recipes like Egg Pulao-SK Khazana Green Garlic Fried Rice Kaikari Biryani Spinach Rice
Tasty Protein Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tasty Protein Pulao Recipe
Soya Chunks 1 1/2 cups
Basmati Rice 1 1/4 cups
Onion 1 medium
Ginger 1 inch piece
Tomatoes 2 medium
Fresh coriander leaves a few sprigs
Oil 1 1/2 teaspoons
Cumin seeds 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Method
Step 1
Pick and wash basmati rice in plenty of water and soak in four cups of water for half an hour. Drain and keep aside. Peel, wash and chop onion and ginger. Wash and chop tomatoes.
Step 2
Clean, wash and finely chop fresh coriander leaves. Soak soya chunks in five to six cups of lukewarm water for fifteen minutes. Squeeze out excess water and cut each piece into two.
Step 3
Heat oil in a thick-bottomed pan, add onion and sauté for two minutes. Cook on medium heat, stirring continuously till the onion starts turning brown. Add coriander powder, turmeric powder, red chilli powder and chopped tomatoes.
Step 4
Continue cooking on medium heat for three to four minutes or until tomatoes are cooked. Add soya chunks, basmati rice and chopped fresh coriander leaves and stir gently for a minute.
Step 5
Stir in three cups of water, salt to taste and bring it to a boil. Reduce heat, cover pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.
Nutrition Info
Calories : 1286 Kcal
Carbohydrates : 234.9 gm
Protein : 59.1 gm
Fat : 12.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
