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Soya Chunks Pulao is a quick and flavorful one-pot meal that's perfect for a busy day. The marinated soya chunks add a burst of flavor, while the aromatic spices and long-grain rice make it a wholesome dish. Serve it with raita, salad, or any gravy for a complete meal.
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Soak soya chunks in hot water for 10 minutes. Squeeze out the water and transfer them to a bowl.
Marinate the soya chunks with curd, turmeric powder, kashmiri red chilli powder, coriander cumin powder, pav bhaji masala, and salt. Refrigerate for 10 minutes.
Wash the long grain rice thoroughly and set aside.
Heat oil in a kadhai and temper cumin seeds, bay leaf, cinnamon stick, and cashews. Fry for a minute.
Add chopped onion, tomato, and capsicum. Sauté for a minute or until they soften slightly.
Add the marinated soya chunks with ginger garlic chilli paste. Saute till the oil separates.
Add the washed rice, garam masala, ghee, and hot water. Mix everything together and add salt if needed.
Cover and simmer on low flame for 8-10 minutes.
Let the pulao rest for a few minutes like 10-15 min once cooked, then serve with raita, salad, or any veg or non. Veg gravy.
Keep 1:2 rice-to-water ratio for basmati, slightly less if using a pressure cooker.
Add rice after sautéing masala and veggies; this way the soya absorbs the pulao flavors while cooking.
A squeeze of lemon juice before serving brightens the pulao.
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