Ingredients
1 Cup of Basmati Rice
1 Big Red Onion, Finely Chopped
6 Garlic Cloves
2 Green Chillies
6 Mint Leaves
5 Cashews
6 Soya Chunks
1/4 Cup + 2 Tbsp of Green Peas
5 Tbsp of Tomato Puree
2 Tsp of Sambar Powder
1/4 Tsp of Garam Masala
1/4 Cup of Milk
2 Tbsp of Water
1 Sprig of Cilantro / Coriander Leaves , chopped
Salt to taste
2 Tsp of Oil
2 Tsp of Ghee(Clarified Butter)
2 Cloves
1 Medium Size Cinnamon
1 Bay Leaf
1 Tsp of Mustard
1/2 Tsp of Fennel Seeds
5-6 Curry Leaves
Preparation
Soak basmati rice for 1/2 hour. Wash the rice for 1 or 2 times and keep this aside. Wash and chop the onion and slit the green chillies. In a pressure cooker, add 1 cup of rice and 1.5 cups of water and cook it for 1 whistle. Turn off the flame. You can cook soya chunks either in a pressure cooker or in stove top method, take a pan, add water, soya chunks and salt, boil it until it turns soft. Let it cool down for a min, squeeze water from soya chunks, wash it in tap water , squeeze it and then use it. Heat a pan with ghee and oil, add Cloves, Cinnamon stick, Bay Leaf, Mustard, fennel Seeds & Curry Leaves. After mustard and fennel seeds splutter, add onion, salt, garlic and green chillies, fry for 2 mins until it turns golden brown color. Add mint leaves, cashews, soya chunks, peas and tomato puree, fry for 2 mins until raw smell vanishes. Add sambhar powder, garam masala, fry well with veggies for a min. Add milk and water, bring it to a boil and simmer it for 2 mins. Add chopped cilantro and turn off the flame. After the gravy cooled down, add rice, mix well with gravy. Check the salt and add accordingly. Tomato Peas pulao is ready.
