Indian Spicy Rice Pulav with Soy Nuggets, Tomatoes and Spices
Vegan and Gluten Free Soy and Rice Pilaf
Posted By Savita
Soy Rice Pulav (or Pilaf) is north Indian Staple dish. You will not find a single household in North India who never tried Rice Pulav with Soy Nuggets (famous as Nutri wale Chawal). Soy Nuggets (known with brand name Nutrela in India) are easily available in Indian Stores. Nutrela adds meaty texture to this rice pulav with tomatoes and spices adding lots of flavor. However, I will eat this pulav anytime of the day without Nutrela as well. So feel free, if you cannot get Nutrela, just try'em without it.
Just a few ingredients really make rice pulav extra flavorful. This rice pulav is a complete meal on its own with some yogurt raita on the side or you can serve it on side with spicy curries. Once Masala (onion and tomatoes with spices) is ready, you can cook rice pulav in pressure cooker in just 5 minutes or in a deep bottom pan in 10 minutes.
I always use log grain basmati rice for pulav. If you cannot find basmati, use long grain asian rice or mexican rice. Long grain rice stand up to the texture of nuggets and spices used in pulav.
Pairing Ideas:
Ingredients
- 1 Cup Soya Chunks (Or Soy Nuggets, also called Nutrela)
- 1 Cup Basmati Rice (uncooked rice)
- 1 Hot Green Pepper (small) (fine minced)
- 1.5 tbsp Canola Oil
- Salt (per taste)
- 1/4 tsp Cayenne Pepper (or Paprika powder)
- 1/2 Cup Green Peas (frozen peas)
- 1 tsp Mustard Seeds
- 1 Whole Dry Red Pepper
- 2 Bay Leaf
- 2 Curry Leaf
- 1 tbsp Ginger Garlic Paste
- 1 Cup Tomatoes (fine chopped)
- 1/2 Red Onion (about 1/2 cup fine chopped)
Directions
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1. Heat oil in a heavy bottom, deep pan. Add mustard seeds and let'em turn black. Add red whole pepper, broken in half, curry leaf and bay leaf. Saute for 30 seconds. Also, wash and soak rice in water and keep aside. -
2. Add ginger garlic pasta, red onion, 1/2 tsp red pepper powder. Saute until onion are translucent. (about 5 minutes), stir continuously, don't let garlic burn. -
3. Add chopped tomatoes, green pepper (if using), 1/2 tsp salt and stir combine. Cook tomato for 5 minutes (or until tomatoes start to loose skin.) -
4. Tomatoes looks like this after 5-7 minutes. Additional Notes:
You can also re-hydrate Soy nuggets for softer texture - While tomatoes are cooking, add nuggets in microwave safe container with 1 cup water and 1/2 tsp salt. Microwave for 1 minutes, stirring once in-between. Leave soaked in water, squeeze water before using. -
5. Now add soy chunks and mix well and cook for 2 minutes. -
6. Mix in pre-soaked rice and stir to combine. -
7. Add 2 cups of water and frozen green peas. Stir well and taste broth for salt. Add salt if broth does not feel salty to you. This is the only time you can fix salt in pilaf, later addition does not flavor pilaf properly. At this point, bring broth to rolling boil, stir once, lower the heat and simmer partially covered until rice are cooked and all water has been absorbed. (about 7-8 minutes, check once in-between, to avoid burning the rice at bottom of pan) Additional Notes:
If cooking rice in Pressure Cooker, 4 whistles will make these rice perfect. -
8. Once done, switch off the heat. Let rice stand covered for 5 minutes, then stir with spatula gently. Serve hot with cooling cucumber raita on the side.
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