Arabic Style Soya Chunks & Vegetable Rice
Rice with soya chunks and mixed vegetables flavored with Arabic spices. It is a complete meal on its own and can be served as the Main course.
Servings 3
Ingredients
- 1 cup soya chunks
- 1 medium carrot
- 1 large potato
- 1 onion sliced
- 1 to mato chopped
- 1 tablespoon chopped garlic
- ¼ teaspoon turmeric powder
- 2 cups basmati rice
- 4 cups water
- 1 dried lemon/loomi optional
- 1 teaspoon salt
- 3 teaspoon kabsa mix
- ½ cup chopped coriander leaves
- 4 tablespoon ghee or vegetable oil
Kabsa Mix
- ½ teaspoon cinnamon powder
- ½ teaspoon garam masala powder
- ¼ tsp white pepper powder
- ½ teaspoon dried lime powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
Instructions
- Wash and soak the rice for 20 minutes.
- Soak soya chunks in hot boiling water with 1 teaspoon salt for 30 minutes. After 30 minutes discard the water in which soya chunks were soaked and also squeeze out all excess water.
- Heat oil in a saucepan. Fry chopped garlic and onion till soft.
- Add tomatoes and cook till soft.
- Then add soya chunks and fry for 2 minutes.
- Now add carrot, potato, kabsa mix, salt, and turmeric. Cook the spices on low heat for 2 minutes. Add 4 cups of water, crushed dried lemon, and cook till water starts to boil.
- Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes.
- After the rice is cooked, just stir gently to allow the trapped steam to escape. Remove from heat and place the lid back, and let the rice be covered for 15 to 20 minutes before serving. Garnish with coriander leaves.
- Serve hot.
Notes
Note: You can substitute lemon powder with lemon juice. Just add 1 tablespoon lemon juice to the rice water.