Soya Matar Pulao with Coconut Milk Recipe

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What is the energy content breakdown?

Protein

12.1g / 12%

Carbohydrates

59g / 59%

Fats

12.8g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients. Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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Soya Matar Pulao with Coconut Milk Recipe

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Indian Main Course

Soya Matar Pulao with Coconut Milk Recipe

Name: Soya Matar Pulao with Coconut Milk Recipe
Prep time: PT30.00M
Cook time: PT30.00M
Total time: PT62.00M
Yield: 6.00
Cuisine: Indian
Ingredients: 2 Cubes MAGGI Magic Cubes Vegetarian (Crumbled); 2 Sachets MAGGI Coconut Milk Powder; 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)

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.

Ingredients

6 Servings

2 Cubes

MAGGI Magic Cubes Vegetarian (Crumbled)

2 Sachets

MAGGI Coconut Milk Powder

2 Tablespoons

Ghee

0.5 Teaspoon

Cumin Seeds

Bay Leaf

1 Inch

Cinnamon

Cloves

Green Cardamom

1 Teaspoon

Garlic Paste

Onion (Chopped)

0.25 Teaspoon

Turmeric Powder

1 Tablespoon

Coriander Powder

1 Teaspoon

Red Chilli Powder

0.25 Teaspoon

Garam Masala Powder

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)

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Nutrition Value

Energy

403.39 kcal

Protein

12.06 g

Carbohydrates

59.03 g

Fats

12.82 g

Information per serving

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.

Step 1 of 5

Step 2 of 5

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

Step 3 of 5

Step 4 of 5

Step 5 of 5

Serve hot with raita.

Recipe PDF

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With pictures

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