A hearty meal in itself! Mild pulao with a nutty flavor! A good meal when you want to go easy after a tiring day and not keen to do elaborate cooking and yet eat something nice. Very nutritious too with all the vegetables, mushrooms and a good source of protein with soya chunks.
A good meal combo would be - Mushroom Soya chunk Pulao, Boondi raita and pan - grilled eggplant slices seasoned with just salt and pepper. (make half inch thick slices and pan-grill on high flame with very little oill). Adding quartered boiled eggs for eggetarian does the trick!
You need:
Mushroom Soy Chunk Pulao/ Pilaf
Basmati Rice – 1 cup (washed, soaked for not more than 30-45 min and drained)
Mushrooms – 1 Cup (sliced thick)
Soya Nuggets – ½ Cup
Salt – 1 tsp
Lime Juice – 2 tsp (replace with lemon)
Green Chili – 2-3 (adjust to taste)
Mint Leaves – 5-6 (fine chopped)
Fresh green coriander / Cilantro – 1 Tbsp ()finely chopped)
Oil/ Butter – 1.5 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 4
Cloves – 6
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, (grated)
Garlic – 1 Tbsp (grated)
Garam Masala – 1 tsp
Green peas – 1/2 cup (try using organic baby sweet peas as they are super soft and sweet, thawed)
Red Bell Pepper – ¼ Cup (chopped, replace with green bell peppers as this is just to add color)
Yellow Bell Pepper – ¼ Cup (chopped, replace with green bell peppers as this is just to add color)
Water – 2 cups
- Add salt, lime juice to boiling water in a sauce pan. Add the mushrooms and soya nuggets. Cover the lid, turn off the heat and let it sit for 15-20 min. Separate all the mushrooms and soya chunks from the liquid (broth). Squeeze out all the water from the soya nuggets too. Reserve the broth as it has all the flavor and goodness and we use it to cook the rice. This process also helps mushroom and soya chunks to retain their texture in the pulao.
- Heat oil/ butter in a non-stick pan which is a little deep and has a cover.
- Fry bay leaf, cinnamon stick, green cardamom and cloves till it leaves aroma (approx 30 sec.) and then the cumin seeds.
- Add onions, ginger, garlic. Cook for 1-2 minutes until translucent.
- Now add the mint and coriander leaves and fry for 30 sec.
- Add garam masala and yogurt. Fry till completely dry.
- Add mushrooms and soy chunks. Cut the bigger soya nuggets into half so that they are all of same size. Remember to squeeze out all the water out of the soy chunks before you add them to the pan as they will make the rice gooey with all the water content. Cook until mushrooms are golden brown and caramelized. Dont worry about soy chunks as they are cooked and firm enough
- Add rice, green peas, red and yellow bell peppers. Mix well. Be gentle as the rice grains can break very easily. Cook for 1 minute or until it is coated well with the oil and spices.
- Add the broth you got from the mushroom and soy chunks.
- Let it come to a boil with the lid open. Once it comes to a rapid boil, put the lid on, reduce the heat to simmer and cook for exact 15 min. Please do not open in-between as the steam/ moisture will escape and rice grains will not cook evenly. So don't worry, the rice will not stick or burn. There is enough moisture inside to let it cook nicely.
- After 15 minutes, turn off heat, gently fluff the pulao a little to separate rice grains but at the same time not break the grains.
- Cover again and allow the pulao to rest for 5 minutes before serving.
*You can also add pav bhaji masala instead of garam masala for a nice twist. It does taste good!!
