Go Back
Soya Pulao With Fragrant Rice and Masala

Soya Pulao with Fragrant Rice and Masala

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Course
Cuisine Indian
Servings 4 as a main dish

Equipment

  • Large heavy-bottomed pot or Dutch oven Helps cook everything evenly and retain moisture.
  • Sieve or colander For rinsing rice and draining soaked soya chunks.
  • Wooden spatula or ladle To sauté and stir without damaging your nonstick or steel cookware.
  • Mixing bowls For soaking and prepping ingredients.

Ingredients
  

For the Soya Chunks

  • 1 cup soya chunks medium-sized, not mini
  • ½ tsp turmeric powder
  • ½ tsp salt
  • Hot water for soaking

For the Pulao Base

  • 1½ cups basmati rice long-grain rice recommended for best aroma
  • 2 tbsp ghee or oil vegetable or sunflower oil works
  • 1 large onion thinly sliced
  • 2 medium tomatoes chopped
  • 1 tsp ginger-garlic paste
  • 2 green chilies slit lengthwise
  • ½ cup green peas fresh or frozen
  • 1 carrot diced small
  • ½ cup chopped green beans
  • ¼ cup chopped coriander leaves
  • 2 tbsp chopped mint leaves

Whole Spices

  • 1 bay leaf
  • 4 cloves
  • 1- inch cinnamon stick
  • 3 green cardamoms
  • 1 star anise
  • 1 tsp cumin seeds

Ground Spices

  • 1 tsp garam masala
  • 1 tsp red chili powder
  • ½ tsp coriander powder
  • Salt to taste

Liquid

  • 3 cups water or thin vegetable broth for more flavor
  • Juice of half a lemon

Instructions
 

Step 1: Soak the Soya Chunks

  1. In a mixing bowl, add soya chunks with turmeric and salt. Pour boiling water over them and let them soak for 10–15 minutes. Squeeze them well afterward to remove any excess water. This step is crucial in removing the raw smell and enhancing their ability to absorb flavor.

Step 2: Rinse the Rice

  1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for 15–20 minutes while you prep the other ingredients. This ensures the grains cook up fluffy and separate.

Step 3: Sauté the Spices and Vegetables

  1. Heat ghee or oil in a large pot. Add cumin seeds, bay leaf, cloves, cinnamon, cardamom, and star anise. Sauté for 30 seconds until aromatic.
  2. Add the sliced onions and cook on medium heat until golden brown. Then stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears — about 2 minutes.
  3. Now add tomatoes and cook until soft and mushy. Mix in the red chili powder, coriander powder, and salt. Toss in the carrots, green beans, and peas. Sauté everything together for 3–4 minutes.

Step 4: Add the Soya and Rice

  1. Add the squeezed soya chunks into the pan. Stir well to coat them with all the masala. Drain the soaked rice and gently mix it into the vegetable-soya mixture.

Step 5: Cook the Pulao

  1. Pour in 3 cups of water or vegetable broth. Add mint and coriander leaves. Squeeze in lemon juice. Bring to a gentle boil, then reduce the heat to low and cover tightly with a lid. Simmer for 15–18 minutes or until rice is cooked and liquid absorbed.
  2. Let it rest for 10 minutes off the heat before fluffing gently with a fork.