There are more such recipes on my
channel: https://goo.gl/XBwLLc
This protein pulao recipe is enjoyed by
everyone in my family. It is a flexible recipe that you can make to your taste.
I make it with whatever is available in my pantry. So, each time it is slightly
different.
The ingredients are mostly precooked.
So, with a little preparation done ahead, you will be able to cook this recipe
in no time at all.
A great vegetarian protein rich meal
option that is good for recovering too.
Protein Rich Veg Pulao Serves 4 to 5
Ingredients:
Basmati
Rice (cooked) – 3 cups
Rajma/Kidney
Beans (cooked) – 1 cup
Paneer/Cottage
Cheese (cubed) – 75 g
Soya
nuggets (cooked & chopped) – a handful
Carrots
(boiled &chopped) – ¼ cup
Peas
(boiled) – ¼ cup
Onion
(sliced) – 1 medium
Moong
sprouts – ½ cup
Ginger
(grated) – 1 tsp
Garlic
(grated) – 1 tsp
Green
chilies (chopped) – to taste
Coriander
leaves (chopped) – ½ cup
Tomato
(chopped) – 1 cup
Sunflower
seeds (toasted) – 1 tbsp
Almonds
(toasted & chopped) – a handful
Vegetable
oil – 2 tbsp
Ghee
– 2 tbsp
Salt
– to taste
THE TEMPERING
Shahi Jeera/Cumin seeds – 1 tsp
Star Anaise/Chakr Phool -1
Mace/ Javitri - 1
Green cardamoms – 3
Pepper corns – 5 to 6
Bay leaf - 1
Cinnamon stick – 1 inch
THE
POWDERED SPICE MIX
Kashmiri Red Chili powder – ½ tsp
Turmeric/Haldi
powder – ½ tsp
Garam Masala powder – ½ tsp
Chaat Masala powder – ¾ tsp
Coriander powder – 1 heaped tsp
Method:
1. Sprinkle chaat masala powder and red
chili powder on the paneer cubes and set them aside.
2. Heat oil in a large pan. Add in THE
TEMPERING. Cook briefly till the spices release their aroma. Add in the sliced
onion and green chili, season with salt and cook till lightly browned.
3. Add in the tomato and keep stirring till
they are cooked. Next, add the ginger-garlic and THE POWDERED SPICE MIX, lower the
heat and cook till the raw smell goes away.
4. At this stage add in the sprouts (and
any raw veggies if you are using them), cook till done. (Cover and cook if
required.)
5. Now add the soya nuggets, the carrot and
peas. Cook for 2 mins before adding in the rajma/kidney beans. Season with
salt. Toss it around for a minute. Mix in the sunflower seeds and chopped
almond.
6. Add in the rice in 2 parts. Season the
rice and mix after each addition. Add in the chopped coriander and paneer
cubes. Toss gently to mix.
7. Drizzle with ghee right before plating.
8. Serve hot with curd, pickle and papad.
© Rinki’s Kitchen
