SOYA KEEMA PULAO

A layered pulao recipe with soya granules is the perfect something different for vegetarians. I usually cook this recipe with vegetable oil and use a little ghee for flavouring. That makes the pulao really light yet fragrant. 

The pulao is cooked in dum after layering. So, the pot is best opened at the table for that extra drama.

Click the link below for the video recipe:

SOYA KEEMA PULAO                               Serves 3 to 4

Ingredients:

Basmati rice – 1 cup

Spices for the rice – Cinammon stick, one black cardamom, few pepper corns, a piece of mace,                                               one star anise          

Soya granules (cooked) – 1 ¼ cup

Shahi Jeera / Caraway Seeds – ¾ tsp

Green Cardamom – 2 to 3

Cinnamon stick – 1 inch

Cumin pdr – ½ tsp

Coriander pdr – 1 ¼ tsp

Turmeric pdr – ¼ tsp

Pepper pdr – ¼ tsp

Red chili pdr – ½ tsp

Garam Masala pdr – ½ tsp heaped

Ginger garlic paste – 1 tsp heaped

Onion paste (drained) – ¼ cup

Yogurt / Curd – ¼ cup

Saffron strands (soaked in warm milk) – a couple of pinches

Fried brown onion – 1 medium onion

Chopped Coriander (leaves and stems) – a handful

Light fresh cream – ¼ cup

Vegetable oil – 3 tblsp

Cashew nuts – 12 to 15 pieces

Ghee/Clarified butter – 2 tblsp

Sugar – ¾ tsp (optional)

Salt – to taste

Method:

1.    Wash the Basmati rice 3 to 4 times in water and soak it for 30 mins. Drain and keep aside.

2.    Take 4 cups of water in a large pan and add in the spices for the rice. Bring it to a boil. Add in the drained rice and cook on medium heat till the rice is almost cooked but has a bite to it.

3.    Drain the water and spread the rice onto a tray or plate.

4.    Heat the oil in a heavy bottomed pan. Add in the caraway seeds followed by the nuts. Once the nuts are fried, add in the onion paste.

5.    Add in the sugar and cook till the oil separates. Add in the ginger garlic paste. Cook for some time.

6.    Lower the heat. Add in the dry spices, salt and a little water(1/4 cup). Mix well.

7.    Now, add in the cooked soya granules. Add a little water(1/2 cup). Mix to coat the granules with the spices. Cook on medium heat, stirring continuously till the oil starts separating.

8.    Beat the yogurt to a smooth paste. Lower the heat. Add it into the pan along with a little water and mix well. Add in the chopped coriander, reserving some for garnish.

9.    Cook till the oil starts floating on top. Add in half of the fresh cream and cook the granules till it has a coating sauce.

10. Take out ½ of the soya granules mix into a bowl.

11. Spread the granules in the pan evenly to cover the base.

12. Spread ½ of the rice over the soya granules.

13. Sprinkle with brown onions and chopped coriander. Drizzle with ½ of the ghee and saffron milk.

14. Repeat with the soya granules layer, rice layer and the coriander, brown onion, saffron milk and ghee.

15. Dot the top with some fresh cream. Place the pan over a griddle on low heat. Cover it with a fitted lid and cook for 15 to 20 mins.

16. Serve the pulao hot with some yogurt or raita.

© Rinki’s Kitchen 2018