Spicy Tomato Bhaat (Rice) With Soya Chunks.

Spicy Tomato Bhaat / Rice / Pulav With Soya Chunks ..... Served With Onion ~ Tomato ~ Cucumber Raita / Salad ...... Tomatoes are in season now, so its Tomato dishes all the way ..... Simply Awesome ..... Yumz ....

Tomato Bhaat / Pulav is dish I prepare often as it’s one of my favourite and I can enjoy it for 2 whole days eating nothing else. I love the addition of plenty of garlic to this dish. Yumz. It does taste better each time I relish it. But this time for a change I added in soya chunks to it as hubby loves them. That’s the only difference I made to this dish. I have already posted Tomato Bhaat Recipe many times each time with minor difference. However, as I keep getting messages to add the recipe each time ie repeat it on that particular post, I have obliged and repeated the same here without adding in the reference link. So, go ahead cook and enjoy them with your family friends and if possible click and do send me a picture too. 

Ingredients : 

Basmati / Jeera Rice : 2 Cups.

Soya Junks : 2 cups.

Vegetables: 

Tomatoes : 4 + 4 medium sized.

Garlic : 22-25 chopped to pieces.

Onion : 2 large sized chopped fine.

Spices :

Jeera : 2 tsp

Cinnamon : 2” length 4-5 pieces.

Pepper : ½ tsp

Cloves : 1 tsp

Green Cardamoms : 4-5

Black Cardamoms : 5-6

Crushed Jaivitri : ¼ tsp

Star anise : 1 – 2

Bay leaves : 2-3

Curry Leaves : 8-10

Cashew Nuts : ½ cup.

Raisins : ¼ cup

Masala Powders :

Haldi Powder : 1 tsp

Garam Masala Powder : 1 tsp

Coriander Powder : 2 tsp.

Jeera Powder : 1 tsp.

Fennel (Badisep) Powder : 1 tsp.

Kashmiri Red Chilly Powder : 4 tblsp (as per your taste)

Salt to taste.

Ghee : 1 cup

Soak the soya chunks in hot water with a tsp of salt added to it. The chunks should be fully immersed in the water. Cover with a tight lid and keep aside for about 20-30 minutes. The soya chunks swell fully in the given time. Squeeze out the excess water properly and keep it aside.

Wash and soak rice for about 15-20 mins. Wash again, drain it on a colander and keep it aside ready for later.

Wash and chop 4 tomatoes into small pieces and keep them aside. Similarly chop the other 4 tomatoes and grind them to a smooth puree in a mixer grinder. You may use ½ cup of readily available tomato puree or ¼ cup of tomato ketchup too. I use it if there are no tomatoes in my fridge. Keep them ready.

Now heat ½ cup of ghee in a thick bottomed kadai, when hot, lower the heat and add in the cashews when they change slightly brown in colour add in the raisins and stir well till the cashews are evenly browned and raisins swell properly. Remove from the ghee and keep this aside ready. 

Now in the same kadai in the left over ghee add in the soya chunks taking care to see that the water has been properly squeezed out. Fry on medium heat till evenly browned. When almost done add in a pinch of haldi and chilly powder and continue frying. Once fully browned remove and keep them along with the cashews and raisins aside. 

Now add in the same kadai add in the remaining ghee and bring to heat. Meanwhile keep about 3.5 cup water to boil. When the ghee is hot, reduce the heat to medium and add in the chopped garlic and fry till slightly colour changes, then lower the heat to minimum and add in the spices, Jeera, Pepper, Green Cardamoms, Black Cardamoms, Crushed Jaivitri, Star anise, Bay leaves, Curry Leaves and fry for a minute. Add in the chopped onion and continue frying till the onion turns pinkish or slightly brownish. 

Now add in all the masala powders ie. Haldi Powder, Garam Masala Powder, Coriander Powder, Jeera Powder, Fennel (Badisep) Powder, Kashmiri Red Chilly Powder and fry for a few minutes. Sprinkle some hot water if you find that the masalas are getting burnt. 

Now add in the chopped tomatoes and mix well. Cover with a tight lid and cook on minimum heat for 3-4 minutes ie till the tomatoes turn soft. Now add in the tomato puree, salt to taste and mix well for a few minutes. 

Add in the drained rice and mix well. Add in the hot boiling water (3.5 cups). Mix all well and bring to a boiling point. 

Then lower the heat and cover with tight lid and cook on slow heat till almost done. The rice should be about 85% cooked. Now add in the fried soya chunks to the almost cooked tomato bhaat and mix well. 

Cover and cook till done. Garnish with the fried cashew nuts and raisins. You can also add in some fresh finely chopped coriander leaves. I have not as I did not have it in stock and it was late and the market was closed. Spicy Tomato Bhaat with soya chunks is done. 

Keep it aside covered for some time before you serve it hot with some raita / salad. This dish does not need any gravy sort of accompaniment as side dish. I would like to go a step ahead and say it spoils the taste of the Tomato Bhaat. This should be relished as it is or say with simple raita or plain curds. Tastes simply yumz.