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Ingredient
Aloo Soya Pulao
Introduce
Ingredient
Food ration :
2-3 personsCooking time :
1hour 40 minute
4 tbsp
desi ghee or mustard oil,
4-5
laung
6-7
kali mirch
1 pc
dalchini,
pinch
Jeera,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
1/2 tsp
haldi powder,
1 tsp
red chilli powder,
1 tsp
dhania powder,
1/2 tsp
garam masala powder,
to taste
salt
4-5
green chilli,
as per required
some chopped dhania patta,
Cooking instructions
* Step 1
Firstly strain the rice, keep aside.
* Step 2
Strain soya chunks, keep it in the cold water, squeeze it to remove extra water. Keep aside.
* Step 3
Take a pressure cooker, add oil, heat it.
* Step 4
Add whole garam masala, sauté it for a while.
* Step 5
Add onions, stir fry it till light brown. Add green chilli also.
* Step 6
Now add ginger garlic paste, sauté it for a while. Add haldi, dhania & red chilli powder, add lil water also, stir fry it till oil has oozed out.
* Step 7
Now add tomato & salt, stir fry it for a while. Lower the flame now, cover it with the lid, cook it till tomato becomes tender. Stir intermittently.
* Step 8
Open the lid, increase the flame, add garam masala powder, give a stir.
* Step 9
Now add veggies, stir fry it for a sec. Add rice & dhania patta, stir fry it until grains aur separated.
* Step 10
Now add water accordingly (3 cup or so), place the lid, give 1 whistle.
* Step 11
Lower the flame now, cook it for 2-3 minutes.
* Step 12
Switch off the flame, allow it to depressurise. Open the lid after a while.
* Step 13
Take out in a serving dish, garnish it with onion rings.
Note: if there is a photo you can click to enlarge it
Tag
long grain basmati rice, washed, soaked in water for 1 hour
aloo cut into 6 pcs, longitudinally,
soya chunks, soaked in boiled water for 1 hour,
desi ghee or mustard oil,
tejpatta
bari elaichi
،Choti Elaichi
Laung-
.kali mirch
dalchini
jeera
onion, thinly sliced
garlic paste
ginger paste
tomato chopped finely
haldi powder
red chilli powder
dhania powder
garam masala powder
Salt
Green chilli
Some chopped dhania patta,
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