Keema Matar Pulao with a Plant-Based Twist
Ingredients
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1 cup basmati rice
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1 cup textured soy granules & green peas
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1-inch piece of ginger & 1 large onion
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2-3 green chilies & garlic cloves
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1/2 teaspoon cumin seeds
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1 bay leaf & add salt to taste
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2-3 green cardamom pods & cloves
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1-inch cinnamon stick
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1/2 teaspoon turmeric powder
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1 teaspoon cumin powder & coriander powder
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1/2 teaspoon red chili powder & garam masala
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2 tablespoons ghee or vegetable oil
Preparation
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Heat 1 tablespoon of ghee or oil in a large, heavy-bottomed pot over medium heat. Add the minced soy granules (soya keema) and sauté for 5-6 minutes until they turn slightly brown and roasted. Remove the soya keema from the pot and set it aside.
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In the same pot, add the remaining ghee or oil. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Let the spices sizzle for a few seconds until they release their aroma.
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Add the finely chopped onions and sauté until they become golden brown.
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Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute or until the raw smell of garlic disappears.
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Add the green peas and sauté for a few minutes until they are slightly cooked.
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Now, add the roasted soya keema back to the pot. Mix well, ensuring it is evenly distributed with the peas and spices.
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Add the turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix everything together, making sure the spices coat the soya keema and peas.
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Drain the soaked rice and add it to the pot. Gently stir everything together to combine the rice with the soya keema and peas.
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Pour 2 cups of water into the pot and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.