Soyabean and Vegetable Pulao

by Tarla Dalal

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Accompaniments

Crunchy Vegetable Pickle
Cucumber and Carrot Pickle
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Fresh Ginger Turmeric Pickle
Fresh Green Garlic Pickle
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Sweet Lemon Pickle

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Soyabean is a versatile food not just because of it health benefits but also for its effect on stomach once it is consumed. It produces alkali in the stomach thereby making its place in the list of alkaline foods.

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Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves 4
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Ingredients

1/2 cup soya granules
1 tsp oil
1/2 tsp cumin seeds (jeera)
1 small stick of cinnamon (dalchini)
1 pc of cardamom (elaichi)
a pinch of asafoetida (hing)
1/2 cup chopped onions
1/2 cup peeled and chopped carrots
1/2 cup green peas
1 1/2 cups long grained rice (basmati), washed and drained
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1/4 cup chopped coriander (dhania) for the garnish

Method

Soak the soya granules in 1 cup of hot water for 15 to 20 minutes. Drain and keep aside.
Heat the oil in a pressure cooker and add the cumin seeds, cinnamon and cardamom.
When the cumin seeds crackle, add the asafoetida and onions and sauté for 2 to 3 minutes.
Add the carrots, green peas, rice and soya granules and sauté for another 2 minutes.
Add the chilli powder, turmeric powder, coriander-cumin seeds powder and salt and mix well.
Add 4 cups of hot water and pressure cook for 2 whistles.
Served hot garnished with the coriander.

RECIPE SOURCE : Acidity Cook Book