Tempeh Tikka Pulao

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