Packed with protein and flavor, Soya Pulao is a wholesome dish that combines the goodness of soybeans and basmati rice with aromatic spices. This recipe is perfect for a hearty meal and is sure to be a crowd-pleaser. The use of desi ghee and fresh coriander leaves adds a touch of authenticity and richness to the dish.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat oil in a large pan and add bay leaf and khade masale. Sauté until aromatic.
Add sliced onions and cook until golden brown. Season with salt, turmeric, red chilly powder, garam masala, and jeera powder.
Mix in the soaked soybeans and cook for a few minutes.
Add soaked basmati rice and stir gently to combine.
Add chopped tomatoes and water. Bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer until the rice is fully cooked and the water is absorbed.
Drizzle desi ghee over the cooked pulao and garnish with fresh coriander leaves before serving.
Ensure the soybeans are soaked properly to achieve a soft texture.
Use high-quality basmati rice for the best flavor and aroma.
Adjust the spice levels according to your preference.
Serve hot for the best taste and experience.
Can I use regular rice instead of basmati rice?
Yes, you can use regular rice, but basmati rice enhances the flavor and aroma of the dish.
How long should I soak the soybeans?
Soak the soybeans for at least 2-3 hours or overnight for best results.
Can I make this dish vegan?
Yes, simply replace desi ghee with any plant-based oil or vegan butter.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add other vegetables to this pulao?
Yes, you can add vegetables like peas, carrots, or beans to enhance the nutritional value and flavor.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
