{"id":1294,"date":"2020-04-06T14:34:55","date_gmt":"2020-04-06T09:04:55","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1294"},"modified":"2020-04-06T18:26:19","modified_gmt":"2020-04-06T12:56:19","slug":"soya-keema-pulao","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/soya-keema-pulao\/","title":{"rendered":"Soya Keema Pulao"},"content":{"rendered":"<div class=\"col-xs-12 col-md-8 col-md-offset-2\">\n<img decoding=\"async\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/IMG_20200401_203200_728.jpg\" alt=\"\" width=\"960\" \/>\n<\/div>\n<div class=\"clearfix\"><\/div>\n<div class=\"col-xs-12 col-md-12\">\n<p>Soya beans, known for their high protein content, vitamins and minerals, are frequently processed into a variety of foods like soya granules, soya chunks, tofu etc. Soy granules and soya chunks can be used as an alternative to meat by vegetarians and vegans for many recipes. In this recipe I have used soya granules in a mock-meat keema pulao.<\/p>\n<p><strong>Yield<\/strong> \u2013 This recipe makes an excellent one-pot meal for 4 to 5 persons.<\/p>\n<h4>Ingredients:<\/h4>\n<p>Rice \u2013 3 standard-sized bowls<br \/>\nCooking oil<br \/>\nSoya granules 1 cup<br \/>\nSoya chunks 1 cup<br \/>\nTomato 3 large<br \/>\nonion 3 small\/ 2 medium<br \/>\nGinger garlic paste1 tbsp<br \/>\nSalt \u2013 to taste<br \/>\n turmeric &#8211; 1 tsp<br \/>\nred chilli powder \u2013 to taste<br \/>\ncoriander powder- to taste<br \/>\n Kitchen King masala or similar masala mix  &#8211; 1 tbsp<br \/>\nFor the Khada masala (quantity of each ingredient in pods\/seeds\/spoons)<br \/>\nBlack cardamom- 1 pod<br \/>\nBlack pepper- 3-4 seeds<br \/>\nCinnamon stick &#8211; 1 inch<br \/>\n Bay leaf- 1 large sized<br \/>\n Star Anise- 1<br \/>\nClove- 3-4<br \/>\nMace\/nutmeg- 1 medium sized<br \/>\nCoriander seeds- 1 tsp<\/p>\n\t\t<div style=\"clear:both\"><\/div>\n\t\t<div class=\"psgal_wrap\">\n\t\t\t<div id=\"psgal_1294_1\" data-psgal_id=\"1294_1\" data-psgal_container_id=\"container_1294_1\" data-psgal_thumbnail_width=\"400\" data-psgal_use_masonary=\"0\" class=\"psgal-inline psgal gallery-columns-3 gallery-size-thumbnail use_masonry_ show_captions_\" itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\">\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/IMG-20200330-WA0067.jpg\" itemprop=\"contentUrl\" data-size=\"1280x960\" data-caption=\"\" style=\"height:292.5px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/IMG-20200330-WA0067-600x450.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t\t<figure class=\"msnry_items\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\" style=\"width:400px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/IMG-20200330-WA0072.jpg\" itemprop=\"contentUrl\" data-size=\"960x1280\" data-caption=\"\" style=\"height:520px;\">\n\t\t\t\t\t\t\t\t<img decoding=\"async\" class=\"msnry_thumb\" src=\"https:\/\/www.feamag.com\/2021\/wp-content\/uploads\/2020\/04\/IMG-20200330-WA0072-450x600.jpg\" itemprop=\"thumbnail\" alt=\"\" \/>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<figcaption class=\"photoswipe-gallery-caption\" style=\"display:none;\"><\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<div style='clear:both'><\/div>\n\n<h4>Method<\/h4>\n<ul>\n<li>Sift all the ingredients required for the khada masala to a pan. Cook for about five minutes or till you get the desired aroma from the spice mix (khada masala).<\/li>\n<li>Add chopped onions and cook till the onions are light brown in colour.<\/li>\n<li>Add ginger and garlic paste in the masala and  let it cook for 2 minutes<\/li>\n<li>Add chopped tomatoes in it and cook till tomatoes become mushy and separated from the oil.<\/li>\n<li>Sprinkle salt, turmeric powder, coriander powder, red chilli powder and Kitchen King masala, cook for 2 to 3 minutes to form a broth or gravy.<\/li>\n<li>Soak soya granules and soya chunks in water for few minutes and strain them.<\/li>\n<li>Heat water in a cooking pot (karahi).Add rice, soya granules and soya chunks to the water and boil till all three are done.<\/li>\n<li>Add the broth to the mixture of rice, soya granules and soya chunks, and cook  together for approximately 5 minutes or till the broth has blended into the rice and soya mixture.<\/li>\n<li>This pulao is best served with curds, pickle and salaan. You could also have papad on the side for a crunchy accompaniment.<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Soya beans, known for their high protein content, vitamins and minerals, are frequently processed into a variety of foods like soya granules, soya chunks, tofu etc. Soy granules and soya chunks can be used as an alternative to meat by vegetarians and vegans for many recipes. In this recipe I have used soya granules in &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.feamag.com\/2021\/soya-keema-pulao\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Soya Keema Pulao&#8221;<\/span><\/a><\/p>\n","protected":false},"author":11,"featured_media":1288,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,58],"tags":[],"class_list":["post-1294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=1294"}],"version-history":[{"count":15,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1294\/revisions"}],"predecessor-version":[{"id":1327,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1294\/revisions\/1327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/1288"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=1294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=1294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=1294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}