Soy Nuggets Pilaf | Nutrela Pilaf | Gluten-Free Meal
Servings Prep Time
4people 10min
Cook Time
45-50min
Servings Prep Time
4people 10min
Cook Time
45-50min
Ingredients
Preparing the Rice
Soy Nuggets
Instructions
Preps
  1. Begin by: Soak the rice and soy nuggets in separate bowls and keep them aside for 15-20 min. putting 1 onion cut lengthwise greased with oil into the oven to grill (both elements on) for 20 minutes. This will grill while you go on making the soy nuggets. We need this at the end while assembling the rice. We are replacing the fried onions with grilled onions. Ready two milk bowls of 2 tbsp milk each. One mixed with yellow colour and one with orange.
  2. Chop 1 potato in cubes, grind 1 onion to paste, grind 4 tomaotes+4 garlic cloves +1″ ginger to paste.
For Soy Nugget Curry -Dry
  1. Heat oil, add all whole spices: jeera, dry red chili, fennel powder, bay leaf, cloves, green cardamoms, cinnamon. Add onion paste and cook until golden brown. ( Add green chili if you so desire). Add all the spices and little water along. Mix well and wait till oil separates. Once the oil separates, add tomato puree (tomato+garlic+ginger). Cook for 2 min.
  2. Add tomato and soy nuggets (drain the water before adding).Cover and cook for 2-3 min. Then add 2 tbsp tomato puree. Cover again and cook till oil separates. Then add 2 tbsp thick curd. Mix well and add brinjal/eggplant pieces. Cover and cook for 5-10 min. Keep this simmered and begin boiling the rice.
RICE – Boiling
  1. Heat water. Add salt and whole spices. Bring to boil. Add the soaked rice (without the water, drain the rice first). Let this boil on medium heat until done. Keep checking, we do not want overcooked. You can even check by eating 2-3 grains, if it sticks to your teeth and hard, then it needs more cooking. Once done , drain the water and keep the rice aside.
Assembly-Pilaf/ Buryani
  1. Take half of the soy nuggets dry gravy in another bowl and let the rest remain in the kadhai you cooked. Now we begin assembly.
  2. The first layer, Soy nugget. Second Layer: Rice + pudina/mint leaves+ kesar essence. Third layer: Soya Nuggets remaining curry. spread evenly. Fourth Layer: Cover with rice evenly. Fifth Layer: Yellow milk + orange milk +coriander leaves+ garam masala (1 tsp sprinkle-optional) +Mint leaves + Grilled onions.
  3. Cover and put this on a Tawa on low flame. Press with a heavy object on top to ensure the steam doesn’t release from any side. Keep this on dum for 5-10 min. In case you do not have a proper lid, you may put the dough ring on the edge and seal.
  4. Serve hot with your favorite raita and pickle and papad.
Recipe Notes

Served best with either only a Raita or with a gravy dish like :

  1. Dal Makhni
  2. Butter Chicken
  3. Chicken Curry
  4. Khatti Dal
  5. Langarwali Dal | Temple Dal | Langar Dal |How to make lentil made at the Indian Temples