MW Mushroom and Soya chunks Tomato Pulao

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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  • 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