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Soya Fennel Rice

Soya Fennel Rice is a popular Continantal Main
Author :
Category :
Vegetarian
Course :
Main
Cuisine :
Continantal
Technique :
Steam
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

Cooked Rice - 2 cups

Soya chunks - 1 cup

Soya granules - 1/4 cup

Olive oil - 2 tbsp

Ginger-garlic paste - 1 tsp

Tomato paste - 1 tbsp

Fresh fennel, cut into half inch pieces - 2 tbsp

Pepper powder - 1/2 tsp

Salt to taste

Method

  1. Soak the soya chunks in hot salted water for 10-15 mins.
  2. Soak the granules separately in warm salted water.
  3. Once the soyas have swelled in the water, drain out the soaked soya from the water and squeeze out the excess water.
  4. Heat the oil and fry the soya chunks and the granules in the oil for 2-3 mins.
  5. Add the fennel pieces and fry for a few seconds.
  6. Add the cooked rice to this and stir gently.
  7. Mix in the pastes and stir once again.
  8. Serve this rice preparation with raita or mango chutney.
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Sushmita

Sushmita

Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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