Soya pulao is a flavorful and spiced preparation which, as the name suggests, uses soya or Nutrela as its main ingredient along with rice, of course! The beauty of this recipe is that it is absolutely aromatic but not too hot. It gets its taste from the spices used. Whenever the weather is dull or my mood is, I love to pep it up with this savory and scrumptious soya pulao. Pulao recipes are comfort food for many. And soya chunks pulao is healthy too. It can be prepared and served for weekday dinner with some raita and a simple salad.
I make sure to serve soya in one or the other form at least once a week. I have soya chunks whole, mini, crushed etc in my pantry all the time. Apart from this I also keep soya beans. Further, I recently got ready-made soya chaap with which I prepared soya chaap curry and am planning to try my hands on homemade soya chaap shortly. Let’s have a look at the ingredients for Soya Chunks Rice Recipe
Rice: Nothing but the best quality basmati works best for pulao recipes. I do not insist on the whole grain rice but I do insist on the aromatic variety of rice.
Soya Chunks: Mini soya chunks are my favorite for the soya pulao recipe. However, this time I had the large ones, therefore, I just chopped those after boiling them.
Onion: I use a lot of onion and cook it well on low flame till it browns. The slow cooking of onions adds a lot of flavor to the pulao.
Spices: Whole spices such as bay leaves, star anise, cloves, and cinnamon have been used. These were discarded after cooking for a while because my kids hate the bite of whole spices in their food.
Potatoes: I have used potato. Other vegetables such as peas, cauliflower, corn, etc too can be used to make soya rice recipe.
Oil: I use ghee for my rice preparations. However, when I am in a mood to cook something spicy, I use oil instead of ghee and therefore for this soya pulao recipe I have used oil!
Recently I realized that I don’t have too many pulao recipes on the blog, as in not enough to show my love for it. There must be more chai recipes than pulao recipes. And therefore now I’ll be working on some pulao recipes. However, the ones you might like are corn pulao, matar pulao, gatta pulao, tawa pulao, etc.
Serve it hot with boondi raita and lacha pyaaz and green chutney for weekday dinner.
1.This recipe serves 4 persons.
2.In a pan add 2 cups of water. To this add ½ cup of soya chunks.
3.Simmer for 10-12 minutes. Take out in a colander and let it cool down. Squeeze out the water. And chop into desired size of pieces.
4.In a large cooking pan heat 3 tbsp of oil. Add 2 bay leaves (tej patta), 5-6 cloves (laung), 1” piece of cinnamon (dal chini), 1 star anise (chakra phool) and cook these till aromatic.
5.Add in 3 sliced onions. Cook till the onions brown.
6.Discard the spices.
7.Next add 1 pureed tomato. I use homemade tomato puree. I prepare it in bulk and freeze it. This way the tomatoes come handy. Cook for 3-4 minutes.
8.Next goes in 1 sliced potato.
9.Add 2 cups of water.
10.Add 1 tsp red chili powder.
11.Time for salt to taste.
12.Add ½ tsp turmeric powder.
13.Next goes in ¾ - 1 tsp of garam masala powder.
14.Let it simmer. Taste the water for the seasoning and adjust the same it required.
15.Add in the soaked 1 cup of rice.
16.Next add boiled and chopped soya chunks.
17.Give a mix.
18.Cover and cook on high flame till the first boil.
19.Once rice starts to boil, simmer on low flame till the water is almost absorbed and rice is almost cooked.
20.At this point, place a skillet under the cooking pan and some heavy weight over it.
21.Let it cook on low flame till the water is completely absorbed and rice is cooked. Do not open the lid. Let the rice sit so for 10-12 minutes (flame switched off).
22.Puff up with a fork. Serve hot. Bon appétit!
PREP TIME 20 minutes + 20 minutes soaking time
COOK TIME 20 minutes
TOTAL TIME 40 minutes + 20 minutes passive time
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