Kabuliwala Soya Pulao

Kabuliwala Soya Pulao

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Ipshita Mukherjee
Ipshita Mukherjee
328
Calories
Kcal
20
Protein
gm
8
Fat
gm
41
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:45

Ingredients

  • listcheckSoya Chunks 30g
  • listcheckBlack chickpeas 20g
  • listcheckRice 30g
  • listcheckButter 10g
  • listcheckOnion 50g
  • listcheckTomato 50g
  • listcheckHaldi powder
  • listcheckLal mirch powder
  • listcheckKashmiri lal mirch powder
  • listcheckWhole coriander seed
  • listcheckFennel seeds
  • listcheckBlack cardamom
  • listcheckCinnamon stick
  • listcheckBay leaves
  • listcheckGreen cardamom
  • listcheckStar anise
  • listcheckLemon
  • listcheckSalt
  • listcheckWater
  • Method

  • Step-1
    Rinse 1 cup black chickpeas (kala chana) a couple of times in water. Then add 2.5 cups water and soak the kala chana overnight or for 8 to 9 hours. I soak them in hot water.
  • Step-2
    Boil water in a pan, add salt and soya till it cooked Remove from water, squeeze it out completely. Make a paste of ginger garlic paste, garam masala, chili powder, Kashmiri chili powder, pepper powder and mix with the soya and Knead it for 10 mins. Put then in air fryer and fry for 15 minutes at 180 degree.
  • Step-3
    While soya is getting ready let’s cook the rice. Take a muslin cloth and put  all the whole spices in the center and tie a tight knot. In a pot take water add the potli, salt and few drops of lemon juice. Bring the water to boil and add a slice of lemon and rice. Give it a stir and let the rice cook. Once the rice is is cooked drain out the water, remove the potli and lemon slice and keep the rice aside to cool down.
  • Step-4
    While you keep the rice to cool down let make the kala chana masala. Take a kadhai put ghee add cumin seeds (jeera). Let them crackle. Once the cumin seeds crackle, then add onion (finely chopped). Saute the onions till they become light golden. Add 4 to 5 garlic cloves (finely chopped) and 1 to 2 green chilies (finely chopped) Saute for 10 to 12 seconds . Add tomato (finely chopped). Saute them till the oil starts leaving from the sides of the onion-tomato masala. The tomatoes will also soften. Then add ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing) and ½ teaspoon Kashmiri red chilli powder. Sauté for 2 to 3 seconds. Then add the kala chana along with all of the soaked water. Add more water if required. Cook in slow flame till chana I’d cooked and water has completely dried off.
  • Step-5
    Now in that chana add rice and soya and give it a nice mix.
  • Step-6
    Serve it with jungli salad or raita...
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