Spicy Palak- Soya Chunks Pulav

"Spicy Palak (Spinach)- Soya Chunks Pulav" ... using things sparingly and finishing that which is available has become the topmost priority now ... searching through kitchen cabinet I found some soya chunks and luckily hubby had brought fresh palak ... prepared this just one in all dish today for lunch ... Yummilicious .... 

** Sharing a delicious spicy pulav prepared with whatever was available at home. Life has taken such a drastic U turn that at times it depresses me and at times it makes me thankful to my parents for teaching us all the necessities of life which helps one to stand tall independently. I am working round the clock and it reminds me those initial days of my marriage when I went through the grind. Hubby and I have put in a good 17 hours of each day slogging to build up our business. However, there was enough and more for us, I did not ever take things for granted in life and have done all odd jobs in home and office, which has always kept me prepared for the difficulties of life. Yes, over the last few decades some work were not done on regular basis like sweeping, mopping but I do not crib on that I have to do now. 

** When I came to know that many are reluctant to give off to their maid helps and have in fact lured them with extra payment to come and do the work, I was totally zapped and wondered are they themselves at fault or parents for not keeping them prepared for the difficulties of life. Despite the call for staying home these are coming for work, no it is definitely not their fault, it is the system that is at fault. I feel there should be stern policing to avoid this type of behavior. God forbid if things turn to bad, then what ?? Whom are these going to blame, doing a little bit of house work has never killed anyone nor do you get lowered in the eyes of society, in fact it is just the other way. I really thank my Parents and my Hubby for keeping me grounded in my thoughts, deeds, and desire always. 

** Coming to this spicy pulav, I have always loved pulavs and biryani, it is my most preferred food with just some raita or mildly spiced curry. Now that we are home bound, my pending work of clearing my kitchen cabinet is going on slowly. Well, having back pain I cannot do the same in one go, so I am going about one at a time. First, I am clearing the stock and then will be doing the other needful, if this situation. I found some Soyabean Chunks that needed to be finished off quickly. Hubby had gone out to bring veggies but as he could not find much came home bringing palak and bhindi. Well, I have luckily learned to churn out delicious tummy filling dishes with whatever is available as of now, prepared this pulav spicier than usually prepared to avoid preparing another dish to cut down on work and save on veggies too.

** This is a crisis faced by the world together, so please stay united. Together We Will- We Can- We Should ... Do not panic, keep in touch via network and Stay Safe. Let us all pray together to almighty that the world sails through this crises safely and all of us come out unscratched. "Swast Raho~ Swach Rakho~ Ghar meyhi Raho~ Tabhi Toh Bachega Humara Bharat, Humara World” … //Siyavara Ramachandra Ki Jai//

** Here is my method for "Spicy Palak- Soya Chunks Pulav" …. My Style ….

** Wash and soak 2 cups of Basmati/ Jeera Rice or any other rice you usually prepare the pulav/biryani with, in plenty of water for 30 minutes. Once again wash well and then put in an colander and allow the water to drain off completely. 

** Wash and soak about 25 chunks of soybean in hot water with 1 tsp of salt and mix well. Cover and keep it aside for about 30 minutes too. Then squeeze out the water well from the chunks, wash well and drain off the water completely and keep it ready aside. 

** Heat 2 tsp of oil/ ghee in a thick bottomed kadai, when hot lower the heat and add in the drained soya chunks and stir well, keep stirring till the oil coats the soya chunks well. Cover with a tight lid and let cook for 5 minutes. 

** Now add in a pinch of turmeric powder, 1 tsp of garam masala powder, ½ tsp of coriander powder, ¼ tsp of cumin powder and 1 tsp of red chilly powder, ¼ tsp of salt or to taste and mix well. Add 2-3 tablespoon of water mix well, cover and let cook for another 5-10 minutes and then remove it and keep it aside ready. 

** Clean and chop about 2 cups of only palak/ spinach leaves finely. Wash under plenty of water and drain off the excess water and keep this ready aside. Heat about 4 cups of water in a stainless steel vessel, when it comes to boil, lower the heat and add in the spinach and let simmer while we prepare for the pulav. 

** In a thick bottomed kadai/pan add in 4 tbslp of oil/ ghee, when hot lower the heat and add in a handful of cashew nuts and fry, when they turn lightly in colour remove and keep it aside to be garnished later. Now add in ½ tsp of black pepper corns, 1 star anise, a few strands of jaivitri, 10-12 cloves, 4-5 green cardamom slit, 2 black cardamom slit and fry for a few seconds. 

** Now add in one large sized onion sliced thinly lengthwise and fry till it turns slightly brownish in color, add in 1 inch of grated ginger and 4-5 garlic finely chopped along with 2-3 bay leaves and 8-10 fresh curry leaves. Fry for a few seconds till they are properly fried, say for 2 minutes.

** Now add in ½ tsp of turmeric powder, 3 tsp of goda masala or garam masala powder, 2 tsp of coriander powder, 1 tsp of cumin powder and 2-3 tsp of red chilly powder and continue to fry for a few seconds on low heat. Do not raise the heat or the masala may get burnt, if you find it being so sprinkle some water and fry. 

** Now add in the drained and kept aside rice and mix well on low heat. Fry all for a minute on low heat, then cover with a lid and let be for another minute, this helps the rice to get coated evenly with masala and oil and turn out into separately cooked rice when done. 

** Open the lid and add in the simmer water in which palak/ spinach has by now been cooked. Add salt to taste mix well and bring to a boil, once it comes to a full boil, mix well, lower the heat to minimum, cover with a tight lid and let cook. Keep a small bowl with about 2 glasses of water on top of the lid this helps the cooking process in pulav undisturbed. 

** After about 4-5 minutes, open the lid and check if the rice has cooked to about 90% if not cover and let cook, if done add in the cooked and kept aside soya chunks and mix well. Once again cover with the lid tightly, keep back the bowl of water on top of the lid and allow to cook on low heat for another 5 minutes and it is done. Lastly garnish the pulav with the fried and kept aside Cashew Nuts. 

** Open the lid and allow the pulav to slightly cool, before you put in a spatula and please do not go to stir once the rice is almost cooked, for the rice particles to remain separate this should always be avoided, also keeping the lid open for 5 minutes allows the hot air within to escape, which avoids not only overcooking of the rice into mushy but also avoids drying of the topmost rice on the kadai. 

** "Spicy Palak- Soya Chunks Pulav" in done and ready to be served. This is a very spicy and all in one pulav and really does not need any spicy curry or otherwise as an accompaniment. Simply serve it with plain curds or any raita and it tastes simply superb. Do try out this delicious pulav and serve to your family and have a lovely time.

** I am sure during trying times we all need some time to ourselves too after working round the clock. Do not unnecessarily burden yourself with work, distribute work with all members of the home equally and let them help you in small tasks that way not only the family will stay united but the respect and love for each other get built on too. Stay Safe, Stay Blessed, Stay at Home.