| 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.