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.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Kitchen notes

Ingredients

For the Tikkas

  • 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

For the Rice

  • 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

Assembly

  • 1/4 cup Pomegranate arils (or other fruit or finely chopped ripe tomatoes)
  • chopped cilantro and mint
  • lemon juice

Method

Make the Tempeh Tikka

  1. 1. In a medium skillet, add oil and heat at medium. Add onions and bell pepper and cook until translucent. 6 minutes.
  2. 2. Add the tempeh, ginger, garlic, cayenne, garam masala, fenugreek leaves and salt. Mix well and cook for 2 minutes.
  3. 3. Add water, cilantro, tomato, mix and cook uncovered for 18 to 20 minutes or until the water is completely absorbed.
  4. 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.

Make the Rice

  1. 1. Wash and soak the rice in warm water for 15 minutes. The soaking helps make fluffy rice with visible individual grains.
  2. 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. 3. Drain the rice and add to the pan. Mix well. Add salt, saffron, raisins, and water, mix and bring to a boil.
  4. 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. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.