Vegetarian Protein Pulao Recipe
Producer: Swati Chaturvedi
1 cup basmati rice, 1/2 peas, 1/2 cup diced carrots, 1/2 cup diced bell peppers, 1/2 cup beans, 1/2 cup soaked, drained soya chunks
1/4 cup chickpeas, 1 onion, 2 tomatoes, 2 green chilies, 1 tsp cumin seeds, 1 bay leaf, 2 cloves, cinnamon, 2 tsp garam masala
Rinse and soak basmati rice for 30 minutes, then drain.
Heat oil in a pan; add cumin seeds, bay leaf, cloves, and cinnamon stick.
Add sliced onions and green chilies; sauté until onions are golden brown.
Add chopped tomatoes; cook until soft.
Add diced carrots, bell peppers, beans, green peas, soya chunks, and chickpeas; sauté for a few minutes.
Stir in rice and sauté for another 2 minutes.
Add pulao masala, salt, and water; bring to a boil.
Reduce heat, cover, and simmer until rice is cooked and water is absorbed.
Fluff with a fork and garnish with fresh coriander.
Serve hot