Soya Chunks Pulao/ Meal maker Pulao

Learn how to make Soya Chunks Pulao in easy method

Soya Chunks Pulao

Ingredients

Basmati rice- 2 cups

Soya chunks/ Meal maker nuggets- 20 to 30 nos

Onion medium thinly sliced- 2 nos

Tomato small chopped- 2 nos

Green chilly broken- 5 nos( +/- to taste)

Ginger and Garlic paste- 1 tbsp

Coriander leaves- 1/4 bunch

Mint leaves- 1 bunch

Garam Masala powder- 2 tsp

Salt to taste

Ghee/ Butter- 2 tbsp

For tempering

Cinnamon- 1" stick

Cloves- 4 nos

Cardamom- 4 nos

Bay leaf- 2 nos

Cumin seeds- 1 tsp

Oil- 4 tbsp.

Meal maker pulao

Method

Wash and soak basmati rice in 4 cups water for few minutes.

Heat 2 tbsp ghee in a pan, add drained rice and fry rice in ghee on low heat until slightly browned, turn off heat and set aside.

Soak Soya chunks in hot water for 5 mins or until Soya chunks are soft, squeeze excess water from soya chunks and set aside.

Heat oil in a pan when hot add tempering whole spices, fry until aroma rises. Add sliced onion, broken green chillis and fry until slightly browned.

 Now add ginger and garlic paste and fry until raw smell leaves. Next add chopped mint and corinader leaves( reserve some to garnish), Soya chunks and chopped tomatoes. Saute for few seconds and add garam Masala powder. 

Pour 4 cups of water in which basmati rice was soaked to the pan, stir well and bring to boil. When water starts boiling add required salt and ghee fried basmati rice. 

Stir well on medium heat until 1/4th of the water is absorbed by rice. Now cover pan with tight lid and cook pulao on low heat for 10 mins or until rice is cooked and tender. 

Finally garnish with rest of mint and coriander leaves and serve hot Soya chunks pulao with your favorite mushroom korma or paneer tikka masala or mushroom masala.

Soya Chunks Pulav

Serve Soya Chunks Pulao with
Mushroom Korma
Paneer Tikka Masala
Mushroom Curry

Chettinad Chicken Restaurant Style

Authentic home-cooked chicken chettinad recipes do not have too much of spices. After trying out my home style chettinad chicken recipe my regular reader Meenal requested for restaurant chettinad chicken recipe. So here goes the hot and spicy restaurant style chettinad chicken recipe.

Restaurant Chettinad Chicken

Ingredients

Chicken pieces- 1/2 kg( 500 gms)

Onion large( chopped)- 2 nos

Tomato large( chopped)- 1 no

Curry leaves- few

Thick coconut milk- 1 cup

Turmeric powder- 1/4 tsp

Salt to taste

Cinnamon- 2" piece

Cloves- 4 no

Sombu/ fennel seeds- 1/4 tsp

Bay leaf- 1 no

Star anise/ annachi poo- 1 no

Coriander leaves to garnish

Masala paste

( roast and grind below ingredients in 1 tsp oil)

Red chilli- 6 nos

Coriander seeds- 2 tbsp

Cumin seeds- 2 tsp

Peppercorns- 1 tsp

Garlic cloves- 6 nos

Ginger- 1" piece

Coconut grated- 1/4 cup

Kuskus- 1 tsp

Cashewnuts- 10 nos

Chicken Chettinad Fry

Method

Heat oil in a pan, add cinnamon, cloves, aniseed, star anise and bay leaf, saute for few mins. Add chopped onions, curry leaves and fry for few mins. Now add chopped tomatoes, turmeric and ground masala, saute on medium heat for few mins until oil separates from masala. Add chicken pieces, saute well and add coconut milk. Add salt to taste. Add 1/2 cup water, mix well, cover the pan with lid cook till chicken is done. Remove lid and saute chicken till semi dry. Garnish with coriander leaves. Serve hot with rice, roti etc.

Chettinad Chicken