Using soya is a great way to pack some proteins into your rice. With a little seasoning, it’s a delicious side dish.
Soft and spungy soya chunks are full of proteins and can be cooked pretty easily. They do not have a strong taste on their own and tend to adopt the flavors that we cook them with. You can whip them into a curry or add them to rice or stir fry them with Indian spices. It’s a one pot (pan)dish packed with proteins and can be customized to suit your palette!
Soya Chunks and Vegetable Mixed Rice
Author: Suchitra Vaidyaram
Pack in some proteins with this flavorful rice!
Soya chunks- washed and boiled (1 cup)
Chopped Carrots & baby corn (1/2 cup)
Basmati rice (1 1/2 cup)
1 dry red chilli (broken in two pieces)
2 medium sized onion (chopped)
2 tomatoes (chopped)
4-5 cloves to garlic- crushed
Garam Masala- 1 tsp
1/2 tsp Paprika powder
Salt according to taste
1 bay leaf
1/2 tsp cumin seeds
Cooking oil/clarified butter for cooking
Wash the rice and keep aside for 1/2 hour
Squeeze the water out of the boiled soya chunks and set aside.
Melt some clarified butter (or you can just use oil) in a non stick pan and add cumin seeds.
As they begin to sputter add bay leaf, red chilli and allow the oil to soak up the flavor.
Add chopped onions and garlic and saute till the onion begins to turn golden brown.
Add tomatoes, carrots, baby corn with soya chunks and fry them for couple of minutes.
Blend in the washed rice and add around 1 1/2 to 2 cups of water.
Add salt, garam masala and paprika powder.
Mix well and allow the rice to cook- Put the gas on a medium flame and put a lid and cook till the rice is soft and well boiled.
Once cooked, switch off the flame, mix the rice well and garnish it with chopped coriander leaves.