Soya chunks Peas Pulao

Its been more than 2 weeks with not much activity in my blog. First, we went on a vacation and then after coming back, my daughter fell sick. So I could not contribute anything to the blog.  So am back now, for the blog hop. I am paired with Radhika of Tickling Palates. She needs no introduction at all. She has an enormous collection of wonderful recipes. It was so difficult to pick just one. I have bookmarked some recipes which I will post later. When I looked at my recipe collection, most of them were bakes. So I restricted myself from baking and selected this Soya Chunks Peas Pulao. Its a wholesome one pot meal, thats what i love about this.

Soya chunks are textured vegetable protein. Though they are 100% vegetarian they mimic the texture of meat and also has protein equal to meat. My daughter thinks they are chicken, so whenever I cant cook chicken will make this chunks and she loves it.

Recipe Source: Tickling Palates
Ingredients

Basmati Rice (uncooked), 2 cups
Soya chunks, 1 cup
Peas, 2/3 cup
Onion(chopped), 1 cup
Tomato(Chopped), 1 cup
Ginger garlic paste, 1 tsp
Red chilli powder, 1 tsp
Garam masala powder, 1 tsp
Turmeric powder, 1/2 tsp
Mint leaves, 1 handful
Cilantro, 1 handful
Fennel seeds, 1/2 tsp
Cinnamon, 1 small stick
Cloves, 4-5 nos.
Bay leaf, 1 no.
Salt to taste
Oil, 2 tsp

Directions

1. Soak Basmati rice for 30 minutes.
2. Cook soya chunks as per the instructions given in its package. Completely drain the water. Squeeze well to remove excess water and set aside.
3. In a pressure cooker, heat oil and add fennel seeds, cinnamon stick, cloves and bay leaf and then add onions and saute till its golden brown.
4. Then add tomatoes, ginger garlic paste, mint leaves and cilantro and cook for 2-3 minutes till they are cooked and soft.
5. Then add turmeric powder, chilli powder and garam masala powder and cook till the raw smell is gone.
6. To this add the soaked rice, prepared soya chunks and peas, also add 4 cups of water and salt to taste and pressure cook till its done.
7. Let the pressure release, then fluff it up and serve with raita.

Sending this to Kitchen Chronicle's Tried and Tested recipes hosted at Spill the Spices