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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Ingredients
For marination
soya chunks1/4cup
curd2tbsp
turmeric powder1tsp
kashmiri red chilli powder2tsp
coriander cumin powder2tsp
pav bhaji masala2tsp
salt1tsp
For Pulao
long grain rice1cup
oil2tbsp
cumin seeds1tsp
bay leaf bay leaf2
cinnamon stick1in
cashews1tbsp
garam masala2tsp
ghee1tsp
ginger garlic green chilli paste1tsp
hot water2cups- salt1tsp
Vegetables
onion1
tomato1
capsicum1
Nutrition (per serving)
Calories
162.5kcal (8.13%)
Protein
5.0g (10%)
Carbs
21.3g (7.73%)
Sugars
1.3g (2.5%)
Healthy Fat
3.8g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
How to make Soya Chunks Pulao Recipe | Meal Maker
Prepare Soya Chunks
- Step 1
Soak soya chunks in hot water for 10 minutes. Squeeze out the water and transfer them to a bowl.
- Step 2
Marinate the soya chunks with curd, turmeric powder, kashmiri red chilli powder, coriander cumin powder, pav bhaji masala, and salt. Refrigerate for 10 minutes.
Prepare Pulao
- Step 1
Wash the long grain rice thoroughly and set aside.
- Step 2
Heat oil in a kadhai and temper cumin seeds, bay leaf, cinnamon stick, and cashews. Fry for a minute.
- Step 3
Add chopped onion, tomato, and capsicum. Sauté for a minute or until they soften slightly.
- Step 4
Add the marinated soya chunks with ginger garlic chilli paste. Saute till the oil separates.
- Step 5
Add the washed rice, garam masala, ghee, and hot water. Mix everything together and add salt if needed.
- Step 6
Cover and simmer on low flame for 8-10 minutes.
- Step 7
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
162.5kcal (8.13%)
Protein
5.0g (10%)
Carbs
21.3g (7.73%)
Sugars
1.3g (2.5%)
Healthy Fat
3.8g
Unhealthy Fat
2.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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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Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers. Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some...
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Australia