This pulao is flavoured with butter & whole spices; and enriched with textured or texturized vegetable protein.
Textured or texturized vegetable protein (TVP) also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil; was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s.
The recipe of this luscious pulao:
Quantity of soya chunks – one full big cup (about 100g)
- Take 3 cups of water and completely immerse 1 cup of soya chunks in it.
- Add a pinch of salt and cook it for about 5 minutes until the chunks turn spongy in texture.
- Rinse the cooked chunks in cold water (2 – 3 times) and squeeze dry the chunks for further use.
- In a blend of generous quantity of (pasteurized, salted) butter and slight amount of sunflower oil , sauté fine slices of (3 medium) onions, add pieces of (3) bay leaves , pieces of (3) Guntur chillies and green cardamom (4 pods) , salt (according to preference of taste).
- Blend fresh green peas (about 500g) with the mixture of translucent onion slices and whole spices, when the peas are par-cooked add 2 cups of rice, blend 3 cups of water with the mixture, once the rice is par-cooked add cooked and sliced pieces of soya chunks; cover the utensil and let the water evaporate.
Happy Eating ♥
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.