Protein Pulao Recipe Vegetarian

 

Looking for protein rich meal ideas? Here’s a Protein Rich Veg Pulao that’s delicious and super easy to make.

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