Ingredients	Quantity
Basmati rice	350g.
Soy nuggets	150g.
Onion	115g.
Shelled greenpeas	60g.
Coriander powder	15g.
Ginger paste	10g.
Red chilli powder	10g.
Garam masala	10g.
Cumin seeds	5g.
Turmeric powder	5g.
Water (double the quantity of rice)	4 Cups
Soy refined oil	30ml
salt	to taste

Method:

Wash rice and soak for an hour. Drain the water just before cooking. Soak the nuggets in warm water till they soften. Chop onions and ginger to thin slices. Heat soya refined oil in a thick-bottomed pan add cumin seeds, ginger and onions, allowing enough time for individual ingredients to turn brown. Add onions and saute till they turn pink. Mix in rice and fry for 2-3 minutes. Add salt and the remaining spices, except garam masala. Add nuggets and peas. Fry for 2 minutes. Add water and bring to boil. Lower heat to medium low, stir the pulao and cover. It will take 10 – 15 minutes to cook. Add garam masala. Serve warm with seasoned curd and pickle.