Savory Soy Chunk Pulao With Fresh Vegetables Recipe

About this recipe

Savory Soy Chunk Pulao with Fresh Vegetables is a delightful Indian dinner option that's both nutritious and flavorful. This dish combines protein-packed soy chunks with Everyday Long Grain Rice, colorful mixed vegetables, and aromatic spices to create a wholesome meal. The cooking process is straightforward yet rewarding, with the spices infusing the rice and vegetables for a rich taste. Perfect for a busy evening, this pulao is ready in just 40 minutes, making it a convenient choice for health-conscious food enthusiasts. Each serving provides a balanced profile of protein, carbs, and fiber, offering sustained energy and supporting digestion. Garnished with fresh coriander leaves, this vibrant pulao is a comforting meal that’s ideal for any occasion, from weekday dinners to casual get-togethers. Try it today and enjoy the satisfying blend of textures and flavors!

Ingredients

• 80 g Soya Chunks
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Spt Frozen Mixed Vegetables
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 500 ml Oil (For Frying)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes, then squeeze out excess water and set aside.
2. 2. Wash the rice thoroughly and soak it in water for 15 minutes, then drain and set aside.
3. 3. Heat vegetable oil in a deep pan and add cumin seeds, letting them sizzle for a few seconds.
4. 4. Add chopped onions and sauté until golden brown, then stir in ginger-garlic paste and cook for 1 minute.
5. 5. Add chopped tomatoes and green chilies, cooking until the tomatoes soften and blend into the mixture.
6. 6. Mix in turmeric powder, red chili powder, and garam masala, cooking for another minute to release the flavors.
7. 7. Add the soaked soy chunks and frozen mixed vegetables, stirring to coat them evenly with the spices.
8. 8. Add the drained rice to the pan, gently mixing it with the vegetables and soy chunks.
9. 9. Pour in water, season with salt, and bring to a boil over medium heat.
10. 10. Reduce the heat to low, cover the pan, and cook for 15-20 minutes until the rice is fully cooked and fluffy.
11. 11. Turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to meld.
12. 12. Garnish with freshly chopped coriander leaves and serve warm.