Spoon Fork And Food

NUTRI PILAF & SPICY PEPPER SOYA MASALA

Course

main course

Cuisine

north indian

Prep Time

30 minutes

Cook Time

30 minutes

Servings

helping

Ingredients

For Nutri Pilaf :

500 grams basmati rice Long grain
2 cups Soya Nutrella / chunks
2 Onion (finely chopped)
2 Green chillies (chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 Tomato (chopped)
4 Potatoes (cut into two parts)
2 tbsps Ghee butter / Clarified
2 3 cloves garam masala bay leaf cardamom black pepper cinnamon star anise Whole – , , few and , 2 stick , 2 .
Salt – as needed
1 tsp Caraway seeds jeera / Shah
1 Lemon
Mint – few leaves (chopped)
1 bunch coriander Fresh – (chopped)
2 tbsp Coriander powder
1 tbsp Red chilli powder
1 tbsp water Kewda
1/2 cup onions Fried / Birista
8 – 10 Cashew nuts – fried
8 – 10 Raisins – fried

For Soya Masala :

2 cups Soya Nutrella / chunks
1 Onion – medium (coarsely ground)
1 tbsp Ginger paste
1 tbsp Garlic paste
2 Green chillies (chopped)
1/2 cup curd Thick
2 Bay leaf
2 Cardamom
1 tbsp Black pepper powder
1 tbsp Coriander powder
1 tbsp Red chilli powder
1 tsp Garam masala powder
1 tbsp Kitchen king
Salt – as needed
2 – 4 tbsp Oil

Course

main course

Cuisine

north indian

Prep Time

30 minutes

Cook Time

30 minutes

Servings

helping

Ingredients

For Nutri Pilaf :

500 grams basmati rice Long grain
2 cups Soya Nutrella / chunks
2 Onion (finely chopped)
2 Green chillies (chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 Tomato (chopped)
4 Potatoes (cut into two parts)
2 tbsps Ghee butter / Clarified
2 3 cloves garam masala bay leaf cardamom black pepper cinnamon star anise Whole – , , few and , 2 stick , 2 .
Salt – as needed
1 tsp Caraway seeds jeera / Shah
1 Lemon
Mint – few leaves (chopped)
1 bunch coriander Fresh – (chopped)
2 tbsp Coriander powder
1 tbsp Red chilli powder
1 tbsp water Kewda
1/2 cup onions Fried / Birista
8 – 10 Cashew nuts – fried
8 – 10 Raisins – fried

For Soya Masala :

2 cups Soya Nutrella / chunks
1 Onion – medium (coarsely ground)
1 tbsp Ginger paste
1 tbsp Garlic paste
2 Green chillies (chopped)
1/2 cup curd Thick
2 Bay leaf
2 Cardamom
1 tbsp Black pepper powder
1 tbsp Coriander powder
1 tbsp Red chilli powder
1 tsp Garam masala powder
1 tbsp Kitchen king
Salt – as needed
2 – 4 tbsp Oil

Instructions

For making Nutri Pilaf :

Wash, drain and soak rice in fresh water and keep aside for minimum 30 mins before cooking. You can use long grain rice or any good quality basmati rice.
In a pan, boil water and add soya chunks in it and boil. Drain and keep aside to cool. Once cool, squeeze them to take off excess water and keep them separate in a plate/bowl.
Heat oil/ ghee in a wok and first fry the potatoes and keep aside. Now in the remaining ghee, add tej patta/bay leaf and all the dry whole garam masala including shah jeera and allow it to splutter.
Now add finely chopped onions and fry till light and translucent. Now add green chillies, ginger and garlic paste and fry all till golden.
Add chopped tomato along with coriander powder, red chilli powder and fry well till the ghee starts leaving from sides.
Add soya chunks and salt, mix all together, fry again for few minutes. Now add little water just to wet the masala and cook it with lid closed in low flame.
Meanwhile in another large thick bottomed vessel, add lots of water with little salt, few drops of oil and lemon juice and allow it to boil. Once the water is hot and starts boiling, add soaked rice and cook till the rice is 90% done. (In hindi we say – ek kani tak pakana).
Turn off the gas and strain the rice very carefully and spread it in a big flat tray so that the grains doesn’t stick to each other. Allow it to cool a bit. Do not stir them as the grains may break.
Meanwhile the nutri gravy is done too. So let us start with the assembling.
Take the vessel in which you want to assemble the pilaf, divide the nutri gravy into two parts and the rice into three parts. Spread the first half of the rice in the bottom of the vessel and then layer it with the first half of nutri gravy.
Again spread the other second half of the rice and then again the nutri gravy alng with the fried potatoes. Lastly spread the third part of the rice and spread evenly.
Garnish it with fresh mint leaf, freshly chopped coriander, lemon juice, fried onions, some kewda water and fried dry fruits.
Close the lid and allow the pilaf to cook for another 10 mins on medium flame. For this take an iron tawa and place the pilaf vessel on it. It’s a kind of dum which we give while making biryani.
Once the pilaf is done, hold the vessel from both sides and shake it vigorously , this will mix the nutri gravy and the rice evenly inside without breaking the grains.
Serve hot with little more garnishing on top.

For making Spicy Pepper Soya Masala :

Follow the same process of boiling soya as to what mentioned in the above recipe of pilaf.
Heat oil in a wok, add bay leaf and cardamom, now add coarsely ground onions and fry till the raw smell goes off.
Now add ginger garlic paste and fry well till golden in color.
Add thick curd with dry spices like coriander powder, red chilli powder, kitchen king, little garam masala powder and mix well.
As soon as the curd starts leaving water, add soya chunks into it and fry all together till the oil starts leaving from sides.
Season it with salt as per your taste and add pepper powder and mix well. Cook for another few minutes. You can add more oil if required.
Fry it till you get the required consistency of the gravy. Try to keep it dry.

Recipe Notes

Serve hot with Nutri Pilaf, or Chapatis/Naan!