Day 2 of the blogging marathon with theme ‘Combo Meals’. When we decide to make pulao or biriyani the next thing which naturally comes to mind is raita. It is a simple side dish and a healthy alternative to fried chips.  Now that is one big reason for me to always make raita so we don’t munch on the store bought chips. So today’s combo is ‘Soya Chunks Pulao’ and ‘Cucumber Raita’.

Soya chunks (Textured Vegetable Protein) has a high protein content equal to that of meat and hence is a staple in my vegetarian kitchen. I rely on these and other beans for our protein intake. These chunks have a chewy taste and blends well with most dishes. Growing up I used to love it when my mom added the chunks to biriyani. It was called ‘meal maker’ those days.

Now don’t be alarmed at the ingredient list as all the items are day to day ingredients. I try to keep weeknight meals to one pot dishes as it helps with cleanup too. This dish fits the criteria and pulao is on the menu 1 to 2 times a week. Any vegetable like potato, beans, carrots, etc. can be added to the pulao. One can also use peanuts instead of almonds. Off to the tasty pulao.

Ingredients
1.5 cups basmati rice
1 cup soya chunks cooked per package instructions
1 tbsp oil
Few cloves and 1 inch piece of cinnamon
1 tsp cumin seeds
1 medium onion
4 green chillies
1 tsp ginger paste
1 tsp garlic paste
1 medium tomato
1 cup peas
3 cups water
Salt
Turmeric
1 tsp garam masala
1 tsp coriander powder
1/4 tsp chilly powder
Almonds (Optional)
Coriander leaves garnish

Method
Soak basmati rice in water for 30 minutes. Next get the soya chunks ready as per package instructions. I have boiled it for 5 minutes in salted water.

Heat oil. Add cumin seeds, cloves and cinnamon followed by onion and green chillies.

Add the ginger and garlic paste.

Mix well and saute until onions are done.

Add the tomatoes.

When tomatoes become mushy add the soaked basmati rice.

Add the soya chunks.

Add the spice powders. (Turmeric, chilly powder, garam masala and coriander powder)

Open the pan and add the frozen peas. Adding it later retains the green color and also keeps the peas crunchy. If using fresh peas add it along with the spice powders.

Simmer for another 5 minutes. Let it rest for a couple of minutes and then open the pan.

Enjoy!

Check out my other friends running the blogging marathon here.