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Stuffed Baby Eggplant Curry
Soya Chunks Pulao
| By : |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
3-4 servings
|
Ingredients
- 2 tbsp ghee or oil
- 2 tsp cumin seeds
- 1 onion sliced
- 2 green chili chopped (or to taste)
- 1 1/2 tbsp Ginger-Garlic paste
- 1 big tomato chopped
- 11 ounces soya chunks (soak 10 minutes in hot water and squeeze out water before adding to the recipe)
- 11 ounces Basmati rice
- cilantro to garnish
- 4 cups Water
Spices
- 1 tsp turmeric powder (optional)
- 1 1/2 tbsp coriander powder
- red chili powder to taste (optional)
- salt to taste
- 2 1/2 tsp garam masala
Ingredients
Spices
|
|
Instructions
- Put instant pot on sauté mode high. Add ghee/oil, when hot add cumin seeds - fry well.
- Add onions and green chilies, fry till onions turn slightly golden. Add ginger garlic paste and fry well (for 2 minutes or so).
- Add tomatoes and fry for 3 minutes or until mushy. Add all the spices mentioned above and mix well
- Add soya chunks and rice along with water and mix. Turn off sauté mode.
- Put the lid and vent to sealing position, and push the Rice button
- Do natural release or quick release after 2 minutes in warm mode. Garnish with cilantro
Recipe Notes
5.5 ounce Cup is used for measuring Soya chunk, Rice and water.
Vegans can use Oil instead of ghee.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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This was easy to make and a hit! The pot cooking instructions weren’t clear but it still turned out well
Makes a big pot full! I’d use fewer soya chunks and top with crispy fried onions, but a great recipe none the less!