Soya Pulao is a healthy and flavorful dish made with nutri nuggets and aromatic spices. It's a perfect meal for those looking for a protein-packed and delicious option. The combination of spices and the goodness of soya chunks make it a wholesome and satisfying dish. This recipe is simple to prepare and is sure to be a hit with your family.
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Boil nutri nuggets for 10 minutes.
Heat ghee in a pan and roast cumin seeds and bay leaf.
Add chopped onion and roast until golden brown.
Add grated ginger-garlic, turmeric powder, salt, coriander powder, garam masala powder, and red chilli powder. Mix well and roast the spices.
Add chopped tomato and kasuri methi. Mix and cook until the tomato softens.
Add boiled nutri nuggets and mix well. Cover and cook for 5 min. ( add little water if requires )
Add cooked rice, mix thoroughly, and cook for 3-4 minutes.
Garnish with coriander leaves and mix gently.
For extra flavor, you can add a few drops of lemon juice before serving.
Ensure the nutri nuggets are boiled properly to achieve the right texture.
Adjust the spice levels according to your taste preference.
Can I use oil instead of ghee?
Yes, you can use oil instead of ghee, but ghee adds a richer flavor to the pulao.
Can I add vegetables to this pulao?
Yes, you can add vegetables like peas, carrots, or beans to make it more nutritious.
How do I store leftover pulao?
Store the leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I use brown rice instead of white rice?
Yes, you can use brown rice for a healthier alternative. Ensure it is cooked properly before adding.
Is this recipe suitable for vegans?
To make it vegan, replace ghee with a plant-based oil.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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