Spiced Soya Chunk And Vegetable Pulao Recipe

About this recipe

Spiced Soya Chunk and Vegetable Pulao is a delightful one-pot Indian dish that combines the wholesome goodness of protein-rich soya chunks, long-grain rice, and a medley of colorful vegetables. Cooked with fragrant spices like cumin, coriander, and garam masala, this pulao is not only delicious but also nutritious, offering 19g of protein per serving to fuel your body. The fluffy rice absorbs the bold flavors of the masala, while the tender soya chunks add a hearty texture. Ideal for a cozy dinner, this meal is perfect when paired with a side of refreshing raita or tangy pickles. Quick to prepare and bursting with vibrant flavors, it's a crowd-pleaser that suits both family dinners and meal prep for busy weeks.

Ingredients

• 80 g Soya Chunks
• 1 kg Rice
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• - Rock Salt
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak it for 15 minutes, then drain.
2. 2. Soak the soya chunks in warm water for 10 minutes, then squeeze out excess water and set aside.
3. 3. Heat vegetable oil in a large pan, add cumin seeds and bay leaf, and sauté until aromatic.
4. 4. Add the sliced onion and cook until golden brown, stirring occasionally to prevent burning.
5. 5. Stir in minced garlic, ginger powder, and slit green chilies, cooking for another minute.
6. 6. Add the chopped tomato and cook until soft and the oil begins to separate from the masala.
7. 7. Mix in turmeric powder, coriander powder, and garam masala, stirring to blend the spices evenly.
8. 8. Add the soaked soya chunks and frozen mixed vegetables, cooking for 3-4 minutes to combine flavors.
9. 9. Stir in the soaked rice, ensuring it is well coated with the spice mixture.
10. 10. Pour in the water, add rock salt, and bring to a boil over medium heat.
11. 11. Reduce the heat to low, cover the pan, and let the rice cook undisturbed for 15 minutes.
12. 12. Once the rice is tender and the water is absorbed, turn off the heat and let it sit covered for 5 minutes.
13. 13. Gently fluff the pulao with a fork and garnish with fresh coriander leaves.
14. 14. Serve hot with a side of raita or pickles for a complete dinner.