A hearty, protein-packed pulao loaded with masala flavours and tender soya chunks—perfect for busy days, lunchboxes, or a warm comforting dinner. Everything comes together in one cooker, making it fuss-free and delicious.
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Heat oil in a pressure cooker and add whole spices. Fry until fragrant. Add onions and sauté until golden.
Add ginger-garlic paste and green chilli. Fry well.
Add chilli powder, turmeric, coriander powder, garam masala, and salt. Sauté for 2–3 minutes to coat the masala well. Add veggies mentioned above with soya chunks and mix well.
Add soaked rice and mix gently. Pour 2 cups of water and adjust seasoning.
Pressure cook for 1 whistle on low flame. Let the cooker release it's pressure completely.
Serve in a plate, garnish with chopped coriander leaves accompanied by salad and raita.
Squeeze soya chunks well after soaking so they absorb masala.
You can add capsicum, beans or potatoes for a more wholesome version.
Add a little ghee at the end for extra aroma.
Why soak the soya chunks before using?
Soaking softens them, removes any raw smell, and helps them absorb the masala better.
How do I avoid mushy pulao?
Keep the ratio of rice and water as 1: 2 to avoid mushy pulav and keep the flame low.
Can I add biryani masala?
Yes, add ½ to 1 tsp for a more robust, spicy flavour.
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