For a change from plain pulao, try making it with soya chunks. Made with fragrant rice, spices, vegetables, cashews, raisins and soft soya, this pulao suits both a family meal and guests.
Ingredients: 2 cups basmati or gobindobhog rice, 1 cup soya chunks, 1 large tomato, 1 capsicum, 1 medium potato, 1 large onion, 1 tablespoon ginger-garlic paste, 3 to 4 green chillies, half a cup cashews and raisins, 3 to 4 tablespoons ghee, 2 tablespoons oil, 3 cardamoms, 4 cloves, 2 pieces cinnamon, 2 bay leaves, 1 teaspoon cumin seeds, half a teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon cumin-coriander powder, half a teaspoon garam masala, 4 cups hot water, salt and a little sugar.
Wash the rice and soak it for 30 minutes. Cook it 90 percent of the way in boiling water with a little salt and a spoon of ghee, drain and let it cool. Soak the soya in hot water for 10 minutes, squeeze it dry and fry it lightly with a little oil, salt and turmeric; fry the potato pieces the same way.
Heat oil and ghee in a pot and temper with cardamom, cloves, cinnamon, bay leaves and cumin seeds. Fry the onion golden, then add the ginger-garlic paste and green chillies. When the raw smell has gone, cook the tomato until soft, then add turmeric, chilli, cumin-coriander powder and salt. When the oil separates from the masala, stir in the capsicum briefly.
Mix in the fried soya and potato and lower the heat. Add the parboiled rice gradually, folding gently, and scatter over the cashews, raisins, a little sugar and garam masala. Cover and cook on low heat for 10 to 12 minutes, then turn off the heat and leave covered for 10 more minutes before serving hot.
The recipe was published by Bangla Tribune's lifestyle desk.
Photo: Divya Kudua / Wikimedia Commons (CC BY 2.0)
Source: Bangla Tribune
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