Brown Chickpea And Soya Nugget Pulao

Preparation time : 20 minutes

Cooking time : 30 minutes

Number of servings : 6

  

Ingredients :   

1. Basmati rice - 3 cups

2. Brown chickpeas - 1/2 cup

3. Soya nuggets : 1 cup

4. Onions - 4 (sliced)

5. Tomatoes - 4 (finely chopped)

6. Green chillies - 4 (slit)

7. Coriander leaves - 1/2 cup (finely chopped)

8. Mint leaves - 1/2 cup (finely chopped)

9. Ginger garlic paste - 1 tablespoon

10. Garam masala powder(cinnamon,cardamom,clove) - 1/2 teaspoon

11. Red chilli powder - 1 teaspoon

12. Bay leaves - 2

13. Fennel seeds - 1/2 teaspoon

14. Oil - 1/2 cup

15. Turmeric powder - 1/2 teaspoon

16. Beaten curd - 1/2 cup

17. Salt - to taste

Method :    

1. Soak brown chickpeas overnight, and pressure cook the next day morning with 3 cups of water.

2. Wash 3 cups of basmati rice just once and soak in water for about 15 minutes.

        

3. Soak soya nuggets in hot water until soft. Squeeze to remove excess water and keep aside.

4. Place a thick bottomed vessel on medium flame and add 1/2 a cup of oil.

5. When oil becomes hot, add fennel seeds, bay leaves, green chillies and onion slices and sauté till onions are golden brown

                            

 6. Add garam masala, ginger garlic paste, chopped tomatoes, chopped coriander leaves and mint leaves. Keep stirring to prevent ginger garlic paste sticking to the bottom of the container.

7. In half a cup of beaten curd add 1 teaspoon of chilli powder and 1/2 a teaspoon of turmeric powder. Pour the mixture into the container and mix thoroughly.

8. Add boiled chick peas and soya nuggets and mix.

9. Measure the quantity of water in which black chickpeas was cooked. Along with it, add extra water to make the quantity to 6 cups. Pour into the cooking vessel and bring it to boil.

10. Drain water from basmati rice and transfer into the container and give it a swirl. 

11. Add salt and mix well.

12. Cover with a lid and cook on high flame till water is absorbed by rice while cooking. When rice is half done, cover the vessel with a wet cotton cloth and place a lid on it. Place a heavy weight on the lid to make it air tight.            

                                 

13. Place a tawa/flat pan on the stove. Place the vessel on top of tawa and cook on low flame till pulao is fully done.

14. Serve pulao steaming hot with onion raita.