How to make VEGAN KEEMA RICE- SK Khazana -

A delicious vegan recipe of rice cooked with soya keema which is not only a great substitute of meat but also high on nutrients.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Brown rice (ब्राउन राइस )

Cuisine : Indian

Course : Rice

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For more recipes related to VEGAN KEEMA RICE- SK Khazana checkout Soya Granule Rice, Thai Style Vegetarian Mince with Thai Rice, Soya Granule Pulao. You can also find more Rice recipes like Gatte ka Pulao Nasi Goreng Chicken Pulao Jain Gehu Ki Khichdi

VEGAN KEEMA RICE- SK Khazana

VEGAN KEEMA RICE- SK Khazana Recipe Card

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With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for VEGAN KEEMA RICE- SK Khazana Recipe

  • Soya granules (Keema) 3/4 cup

  • Brown rice soaked for 20 minutes and drained 1 cup

  • Rock salt (sendha namak) to taste

  • Onion 2 medium

  • Green chillies 2

  • Garlic cloves 4-5

  • Ginger grated 1 teaspoon

  • Green cardamoms 4

  • Black peppercorns 4-5

  • Cinnamon 1/2 inch stick

  • Star anise 1/2

  • coriander leaves chopped 1 bunch

  • Mint leaves chopped 8-10 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Soy milk 1/2 cup

  • Almonds roasted 3-4 to garnish

  • Cashewnuts roasted 3-4 to garnish

  • coriander sprig to garnish

Method

Step 1

Boil 2 cups water in a deep pan, add rock salt, soya granules and cook for 1-2 minutes. Take the pan off the heat. Drain the water and set aside.

Step 2

Finely slice onions and finely chop green chillies and garlic.

Step 3

Dry roast green cardamoms, black peppercorns, cinnamon stick and star anise in a pan. Add chopped garlic, onions, green chillies and ginger and sauté well. Add ¼ cup water and sauté till onions turn golden brown.

Step 4

Add chopped coriander and chopped mint and mix well. Add rice and dry mango powder and sauté for a few seconds.

Step 5

Add soaked soya granules, rock salt and mix well. Add soy milk and 2½ cups warm water and mix well. Cover and cook on low heat for 35-40 minutes.

Step 6

Transfer into a serving bowl, garnish with roasted almonds and roasted cashew nuts and coriander sprig.

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MasterChef Sanjeev Kapoor

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.