Easy Soya Pulao Recipe | Soya Chunk Pulao
Easy Soya Pulao made with basmati rice, protein rich soya chunks,aromatic whole spices, onion, tomato, mint, and coriander. This flavorfulone pot vegetarian recipe is perfect for a quick lunch or dinner.
Ingredients
For Marinating the Soya Chunks
- 1 cup soya vadi soya chunks
- ½ cup curd yogurt, whisked
- 1 tbsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1½ cups basmati rice
- 1 onion thinly sliced
- 1 tomato finely pureed
- 1 tbsp ginger-garlic paste
- 1 green chilli finely chopped
- 3 tbsp ghee or cooking oil
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- Salt to taste
- 1 tbsp fresh coriander leaves finely chopped
- 1 tbsp fresh mint leaves
- 2 cups hot water
- 1 tsp cumin seeds
- 1 bay leaf
- 1 small cinnamon stick
- 3 cloves
- 3 green cardamom pods
- 1 star anise
- 5 cashews
Instructions
Prepare the soya chunks
- Firslty, add the soya chunks to a bowl and pour in about 2 cups of hot water. Let them soak for 10–15 minutes.
- Drain the water completely and squeeze the soya chunks well to remove excess water.
- Add whisked curd, red chilli powder, turmeric powder, and coriander powder.
- Mix well until the soya chunks are evenly coated with the marinade.
- Let the soya chunks marinate for 15–20 minutes.
Prepare the rice
- Wash the basmati rice thoroughly and soak it in water for about 15 minutes.
- Drain the rice completely and keep it aside.
Prepare the masala
- Heat ghee in a pressure cooker over medium heat.
- Add cumin seeds, bay leaf, cinnamon, cloves, green cardamom, and star anise.
- Sauté the whole spices for a few seconds until fragrant.
- Add the sliced onion and sauté until soft and lightly golden.
- Add ginger-garlic paste and chopped green chilli. Sauté until the raw aroma disappears.
- Add the cashews, if using, and lightly fry them.
- Add red chilli powder and mix well.
- Add the finely pureed tomato and cook until the masala is well cooked and the ghee begins to separate.
Add the soya chunks
- Add the marinated soya chunks to the masala.
- Mix well and cook over medium heat for 4–5 minutes, allowing the masala to coat the soya chunks.
- Add garam masala, salt, chopped coriander leaves, and mint leaves.
- Mix everything well.
Add the rice and cook
- Add the soaked and drained basmati rice.
- Gently mix the rice with the masala, taking care not to break the grains.
- Add 2 cups of hot water and stir gently.
- Close the pressure cooker with the lid.
- Cook over medium heat for one whistle.
- Turn off the heat and allow the pressure to release naturally.
- Carefully open the cooker and gently fluff the pulao.
- Garnish with freshly chopped coriander leaves.
- Serve hot Soya Pulao with boondi raita, cucumber raita, plainyogurt, or a fresh salad.
Video
Notes
- Squeeze the soaked soya chunks well before marinating so they can absorb the flavors properly.
- Do not skip the marination as it gives the soya chunks much more flavor.
- Use good-quality basmati rice for fragrant and separate grains.
- Avoid overmixing the rice after adding it to the masala.
- Adding hot water helps the rice cook evenly.
- Allow the pressure to release naturally after the first whistle.
- Fresh mint gives the pulao a lovely biryani-style aroma.
- Cashews are optional but add a pleasant crunch and richness.
- You can add vegetables such as peas, carrots, beans, or bell peppers if desired.
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