Indian
Main Course
Soya Matar Pulao with Coconut Milk Recipe
62Min
Easy
Recipe Variants
Soya Nuggets make a good substitute for mutton/chicken in this pulao. The dish provides all the goodness and nutrition of a complete meal when served with raita. To add a twist, cook the pulao in thin coconut milk instead of water, to get an even more flavourful Soya Matar Pulao.
2 Sachets
2 Tablespoons
Ghee
0.5 Teaspoon
Cumin Seeds
1
Bay Leaf
1 Inch
Cinnamon
2
Cloves
1
Green Cardamom
1 Teaspoon
Garlic Paste
1
Onion (Chopped)
0.25 Teaspoon
Turmeric Powder
1 Tablespoon
Coriander Powder
1 Teaspoon
Red Chilli Powder
0.25 Teaspoon
Garam Masala Powder
1
Tomato (Chopped)
1.5 Cups
Basmati Rice
1 Cup
Green Peas (Shelled)
1 Cup
Soya Nuggets
3 Cups
Warm Water
3 Tablespoons
Coriander Leaves
1 Pinch
Salt (To Taste)
.
Nutrition Value
Energy
403.39 kcal
Carbohydrates
59.03 g
Protein
12.06 g
Fats
12.82 g
Information per serving
Instruction
62 Minutes
Step 1
30 Min
Soak the soya nuggets in hot water for 30 minutes, squeeze out the water and keep aside. Prepare ingredients as mentioned in the list. Dissolve MAGGI Coconut Milk Powder in the warm water and keep aside.

Step 2
5 Min
Heat ghee in a pressure cooker, add cumin seeds, cinnamon, bay leaf, cloves and cardamom.

Step 3
12 Min
When the cumin seeds crackle, add chopped onion and garlic paste and sauté till onions are golden brown. Add turmeric powder, coriander powder, red chilli powder and garam masala powder and stir fry for 2 minutes on a low flame. Add tomatoes and cook till they soften.

Step 4
13 Min
Add the rice, green peas, soya chunks, salt, the MAGGI Coconut Milk powder dissolved in water, crumbled MAGGI Magic Cubes - Vegetarian and coriander leaves. Pressure cook for 2 minutes after the first whistle.

Step 5
2 Min
Serve hot with raita.

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