Using soya is a great way to pack some proteins into your rice. With a little seasoning, it’s a delicious side dish.
By Suchitra Vaidyaram
Soft and spungy soya chunks are full of proteins and can be cooked pretty easily. They do not have a strong taste on their own and tend to adopt the flavors that we cook them with. You can whip them into a curry or add them to rice or stir fry them with Indian spices. It’s a one pot (pan)dish packed with proteins and can be customized to suit your palette!
- Soya chunks- washed and boiled (1 cup)
- Chopped Carrots & baby corn (1/2 cup)
- Basmati rice (1½ cup)
- 1 dry red chilli (broken in two pieces)
- 2 medium sized onion (chopped)
- 2 tomatoes (chopped)
- 4-5 cloves to garlic- crushed
- Garam Masala- 1 tsp
- ½ tsp Paprika powder
- Salt according to taste
- 1 bay leaf
- ½ tsp cumin seeds
- Cooking oil/clarified butter for cooking
- Wash the rice and keep aside for ½ hour
- Squeeze the water out of the boiled soya chunks and set aside.
- Melt some clarified butter (or you can just use oil) in a non stick pan and add cumin seeds.
- As they begin to sputter add bay leaf, red chilli and allow the oil to soak up the flavor.
- Add chopped onions and garlic and saute till the onion begins to turn golden brown.
- Add tomatoes, carrots, baby corn with soya chunks and fry them for couple of minutes.
- Blend in the washed rice and add around 1½ to 2 cups of water.
- Add salt, garam masala and paprika powder.
- Mix well and allow the rice to cook- Put the gas on a medium flame and put a lid and cook till the rice is soft and well boiled.
- Once cooked, switch off the flame, mix the rice well and garnish it with chopped coriander leaves.
- Serve with dal or any curry of your choice.