- recipe /
- Soya Pulao /
Soya Pulao
This dish is an excellent post-dialysis
lunch/dinner as it is high in protein and makes a complete meal when served with raitha.
lunch/dinner as it is high in protein and makes a complete meal when served with raitha.
- recipe /
- Soya Pulao /
Ingredients:
- Cinnamon –1 inch one piece
- Cardamom – 2 pc
- Bay leaf – 1
- Star Anise – 1
- Shahijeera – 1 tsp
- Cloves -5
- Basmati Rice – 1 ½ cups
- Salt-1/4tsp or as per dietician’s advice
- Water – 2 ¼ cup
- Coriander and Mint – A few leaves
- Oil – 2 tbsp
For marination :
- Soya Chunks – 1 cup/60g
- Thick Curd – 1 cup
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Garam masala/Biryani masala – 1 tsp
- Potato – 1 small cut into pieces and leached
- Green peas – 50 g
- Onion – 50 g sliced and fried crisp
- Ginger Garlic Paste – ½ tsp
- Portion size: 4
- Serving size: 3/4th
Nutrients
- Calories: 180 Kca
- Proteins : 11 gm
- Sodium: 138 mg
- Potassium: 157 mg
- Phosphorus: 142 mg
Procedure:
- Marinade the Soya chunks, potatoes, and peas with the masala for marination and thick curd. Fry the onions till crisp golden brown and add them to the marinade.
- In a pressure cooker, heat oil and roast the spices. Add ginger-garlic paste and fry. Add the prepared marinade and mix well. Add basmati rice soaked in water for 20 minutes. Add salt, coriander, and mint leaves and mix well again.
- Add water and pressure cook for three whistles on medium flame. Serve hot with raitha.