This tikka Pulao is simple and packs a lot of flavor. Serve it with non dairy raita or chutneys. Free of Dairy, egg, corn, gluten.
Phew, that was one exciting weekend!!. I am just about trying to get back to routine. Which is going to be difficult because now I know I have to finish the book 🙂 Anywho, things eventually will fall into place.
In the meanwhile, here is an amazing Pulao to get you going for Diwali. Rice cooked to a fluffy fragrant state with whole spices. Then mixed in with Tempeh Tikkas. You can make the Tikkas with Tofu or Soy-free with Chickpea Tofu or veggies or Split pea Tempeh.
Biryanis and Pulaos are usually Rice or grain sides with added spices, veggies and other things. Biryanis have layers of rice, veggies etc and can be baked. Pulaos can be made in a pan, all in one pan or separately.
A delicious side or a meal on its own. Serve up with non dairy yogurt raita or mint chutney.
This crisp and fluffy Tempeh Tikka Pulao. Happy Diwali!
More Festive Sides from the blog
- 8 oz package Tempeh cubed into 1/2 inch or smaller cubes 1 3/4 cup or 1/4 inch thin slices
- 2 tsp organic canola or safflower oil
- 3/4 cup thinly sliced red onion
- 1/2 cup thinly sliced green bell pepper
- 2 tsp ginger paste or an inch ginger crushed
- 2 tsp garlic paste or 3 cloves of garlic crushed
- 1/4 to 1/2 tsp cayenne/red chili powder
- 1/2 tsp garam masala
- 1/2 tsp dried fenugreek leaves kasoori methi
- 1/3 tsp salt
- 1 cup water
- 2 Tbsp chopped cilantro
- 2 Tbsp finely chopped tomato or crushed tomatoes
- 2 Tbsp non dairy milk
- 1.5 Tbsp chickpea flour
- 1 tsp lemon juice
- 1/2 tsp chaat masala or dry mango powder
- 1/4 tsp sugar
- 1 cup long grain Basmati rice
- 1 tsp organic canola or safflower oil
- 1/4 tsp cumin seeds
- 3 bay leaves
- 2 inch piece of cinnamon stick
- 1 green cardamom pod opened
- 3 cloves
- 1/4 tsp salt
- a few strands of saffron optional
- 1 Tbsp raisins optional
- 1.25 cups of water
- 1/4 cup Pomegranate arils or other fruit or finely chopped ripe tomatoes
- chopped cilantro and mint
- lemon juice
- 1. In a medium skillet, add oil and heat at medium. Add onions and bell pepper and cook until translucent. 6 minutes.
- 2. Add the tempeh, ginger, garlic, cayenne, garam masala, fenugreek leaves and salt. Mix well and cook for 2 minutes.
- 3. Add water, cilantro, tomato, mix and cook uncovered for 18 to 20 minutes or until the water is completely absorbed.
- 4. Add non dairy milk, chickpea flour , lemon juice, chaat masala, sugar. Mix well and cook until most of the liquid is gone. 3 minutes. Keep aside.
- 1. Wash and soak the rice in warm water for 15 minutes. The soaking helps make fluffy rice with visible individual grains.
- 2. Heat oil in a skillet at medium heat. When the oil is hot, add cumin seeds, bay leaves, cloves, cinnamon and cardamom. Cook for a minute or until fragrant.
- 3. Drain the rice and add to the pan. Mix well. Add salt, saffron, raisins, and water, mix and bring to a boil.
- 4. Reduce heat to low and let the rice cook for 10 to 12 minutes or until all the liquid has been absorbed. Take off heat. Use a fork fluff the rice. Add half of Tempeh mixture and mix in. Cover and let the rice sit for 5 minutes.
- 5. To serve, add rice to a bowl, add some of the Tempeh tikka mixture, lemon juice, pomegranate or other fruit, cilantro and mint. Serve with non dairy yogurt or as a side with any light curry. This is a dryer rice side with a lot of flavor. Dress with non dairy yogurt/raita, cashew cream or mint cilantro chutney if serving by itself. Remove and discard the whole spices just before serving.
To make with Tofu: Add tofu at step 2 and cook for 5 minutes or longer until slightly golden on some edges. Do not add water. Add chickpea flour, non dairy milk (step 4) and cook through dry.
To make with Veggies: Add veggies at Step 2 instead of Tempeh. mix in, cover and cook until veggies are tender crisp. then proceed to Step 4.
Nutritional values based on one serving