Soybean Masala Rice

Soybean Masala Rice is a very ezee rice recipe which my kids and husband really love. Normally I make it by preparing Soybean masala and adding cooked rice to it but this version is made quicker by the pressure cooker method. Last week I was sick and down with fever and was not in quite good mood to cook different sabzi's and curries and more, so I was making all these quick one pot meals. Soybean chunks is one thing my kids love now and I believe if made well the taste resembles a lot like meat(mutton/lamb) and cooking takes no time - just drop them in the boiling water for few minutes and its soft and good to go. Many of my friends do not like the soybean chunks taste and when we discuss about the same I always tell them to wash it very well couple of times by rubbing well with hands once they are boiled and squeeze out all the water out of it and prepare it. Soybean chunks are just awesome and really healthy and protein rich substitute for meat for both kids and adults. So try this out and Enjoy!!!!!

Ingredients:-

1. Basmathi Rice - 1 cup
2. Water - 2 cups
3. Soybean Mini Chunks - 1 cup
4. Water - 3 cups or more to boil the soya chunks
5. Onion - 2(finely chopped)
6. Tomato -1(finely chopped)
7. Green chilly - 3(chopped)
8. Ginger, garlic crushed - 1 tbsp
9. Turmeric powder - 3/4 tsp
10. Coriander powder - 1 tsp
11. Garam Masala - 2 tsp
12. Curry leaves a sprig
13. Coriander leaves chopped - 3 tbsp
14. Cinnamon stick - a small piece
15. Cardamom pods - 3
16. Cloves - 3
17. Salt to taste
18. Oil - 2tbsp

Preparation Method:-

• Wash and drain the rice and set aside
• Drop soy chunks in boiling water, give it a stir and let it boil again for a minute. Take off the stove and drain into a colander. Keep the colander under running water, rub with your hands and wash the soy chunks very well two three times. Squeeze out all the extra water and set aside.
• Heat up the pressure cooker, pour oil, add cinnamon stick, cardamom, cloves, few curry leaves and saute for a minute. Add the crushed ginger-garlic and saute for a minute or two, add onion, green chilies, salt and saute till onion turns light brown.
• Add the chopped tomato, few coriander leaves and saute till tomato turns soft. Add turmeric powder, coriander powder and m masala and saute till everything blend well.
• Add the soya chunks and saute well to mix. Pour two cups of water and let it boil. When the gravy start to boil keep them in medium heat, cover(without gasket on) and let it cook till raw smell goes off for around five-seven minutes.
• Add the rice and stir till the bottom of the pan and check for the salt, add salt if desired. Close the pressure cooker and wait for just one whistle(My cooker takes only one whistle to cook normal basmathi rice, wait for as many whistles as yo do for your cooker basmathi rice cooking)
• Wait till the pressure fully goes off, open the lid and leave it for few minute say ten minutes till the steaming hot comes down.
• Gently stir rice with a spatula and move to a serving plate. Garnish with few more coriander leaves. Serve warm with Raita, papad, pickle or anything of your choice. Enjoy!!!!!

Note:-
1. As I mentioned earlier if you are not using the pressure cooker method, do not add too much of water. Just add enough water needed for the gravy and add the cooked rice to it.
2. I have used soybean mini chunks, if you are using soybean chunks which are bigger in size, chop them into half after boiling(optional)
3. I have not used chilly powder while making soybean masala since I use homemade Garam Masala which already contains red dry chilly and is hot enough. If your garam masala is not too spicy you can add a tsp of chilly powder as well :)

Sending this to Let's Cook #11 ~ Rice hosted by Radhika at Tickling Palates and Zesty Palette Series #3 - New "U" hosted by Vardhini @ Zesty Palette