Protein Pulao
Tofu, basmati rice and tomatoes simmered on the stove and spiced with ginger and cumin for a South Asian pilaf.
17 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Cook 17 min · 17 min total
- medium
- 1
Wash rice in plenty of water after soaking it for half an hour. Peel and chop onion and ginger.
- 2
Wash and chop tomatoes. Clean, wash and finely chop coriander leaves. Soak soya chunks in lukewarm water for 15 minutes.
- 3
Squeeze out excess water. Cut each piece into two. Heat oil in a thick-bottomed pan. Add chopped onions.
- 4
Saute for 2 minutes. Cook on medium heat, stirring continuously till onions start turning brown.
- 5
Add coriander powder, turmeric powder, red chilli powder and chopped tomatoes. Continue cooking on medium heat for 3-4 minutes until tomatoes are cooked.
- 6
Add soya chunks, basmati rice and chopped coriander leaves. Stir gently. Add in 3 cups of water and salt to taste.
- 7
Bring to a boil. Reduce the heat, cover the pan. Simmer till all the water has been absorbed and the rice is cooked. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
