MW Mushroom and Soya chunks Tomato Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cups - rice, soaked for 15 minutes
  • 1 cup - coconut milk
  • 2 cups - water
  • To taste - salt
  • For pulao:
  • 1/2 cup - mushrooms, chopped
  • 1 cup - soya chunks
  • 2 - onions, chopped finely
  • 1 tsp - ginger garlic paste
  • 1/2 cup - tomato paste or fresh juicy tomatoes
  • 1/2 tsp - garam masala powder
  • 1 tsp - coriander powder
  • 3 - green chillies, slit opened
  • 1 tsp - cumin seeds
  • As required - oil
  • Few - mint leaves

How to Make MW Mushroom and Soya chunks Tomato Pulao

  • Take the soaked rice, coconut milk, water and salt in a microwave safe bowl. Cook for 20-25 minutes in high power.
  • Once the rice gets cooked, keep aside and let cool.
  • Now in another microwave safe bowl, add enough oil and cumin seeds. Cook for 2 minutes in high, until the cumin seeds get fried.
  • Add the chopped onions, slit opened green chillies, ginger garlic paste, tomato paste and cook in high power, for 5 minutes.
  • Meanwhile, take the soya chunks in enough water, in a bowl and cook for 2 minutes in a microwave oven, until they double in their volume.
  • Take the soya chunks out and drain the excess water.
  • Add the cooked soya chunks, chopped mushrooms, garam masala powder, coriander powder and chopped mint leaves to the already cooked vegetables.
  • Cook everything again in high power, for 10-15 minutes, until the vegetables get well cooked and the oil separates.
  • Add the already cooked rice, gently toss them and cook for 2-3 minutes in the microwave oven.
  • Enjoy with raita or papads.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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