Vegetable Soya Chunk Pulao

To make Vegetable Soya Chunk Pulao, start by rinsing 1 cup of basmati rice under cold water until the water runs clear, then soak it for 30 minutes. In a pot, heat 2 tsp of oil over medium heat and sauté chopped onions until translucent. Add chopped green chili, capsicum, carrot, and green beans, cooking until slightly tender. Stir in 1 cup of soya chunks and 0.5 cup of corn. Mix in the soaked rice, 1 tbsp of peri peri masala, 1 tbsp of lemon juice, and salt. Pour in 2.5 cups of water, bring to a boil, then cover and cook on low heat for 15-20 minutes until the rice is done. Fluff with a fork and garnish with spring onions before serving.

Yes, Vegetable Soya Chunk Pulao is perfect for a vegetarian diet. It contains plant-based ingredients like soya chunks, basmati rice, and a variety of vegetables, making it a nutritious and hearty meal option for vegetarians.

If you want to substitute soya chunks in Vegetable Pulao, you can use cooked chickpeas, lentils, or even diced tofu for a similar texture and protein content. Just ensure that any substitute you choose complements the flavors of the dish.

To store leftover Vegetable Soya Chunk Pulao, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply microwave or heat on the stove with a splash of water to prevent it from drying out.

Vegetable Soya Chunk Pulao pairs wonderfully with a side of raita (yogurt sauce), a fresh salad, or even a spicy pickle. You can also serve it with a simple curry or dal for a complete meal.