Pulao or Pilaf is a rice dish where rice is slow cooked with added spices and meat/vegetables. Soya chunks pulao is easy, yet lip-smacking one pot rice that is aromatic and nutritious as well and the game changer being the addition of soya chunks. It is a perfect blend of basmati rice, soya chunks, spices, coconut milk, and herbs.
Soy chunks / meal maker is a a very popular alternate to meat. It is quick to cook and it contains protein equivalent to some meat. Soy chunks has a fibrous, spongy texture similar to that of meat. It is believed that soy chunks aids with weight loss, improves heart health, regulates hormonal imbalances in woman.
Jump to:
About Soya Chunks Pulao
Soya Chunks Pulao is one of the most popular rice variants and is more often served for lunch or dinner. It is less spicier when compared to other variants due to the addition of coconut milk. It caters to all the requirements that are essential for a balanced meal with the right amount of carbs, fiber and protein.
This recipe uses long-grain basmati rice as the grains stay light, fluffy, and separate. As it can be done in a jiffy, it brings great solace for working couple and can be packed for office/school lunchboxes. Due to the combination of varied flavors in the
recipe, you can pair it up with raita, salad, or a simple spicy curry.
I have used the smaller variety of soya chunk for this recipe as it blends well with the rice giving it an overall appetizing visual, though you can go with the bigger variety too. I usually add soya chunks to vegetable biryani or on very rare occasions make soay chunks biryani.
Last week when my neighbor shared thenga paal sadam which had soya chunks and peas, I just loved it. Amma makes thenga paal sadam without any veggies so the idea of adding soya chunks and peas was new to me. Just get ready with coconut milk and cooked soya, you are done with pulao in minutes.
Soya Chunk Pulao Ingredients
- Basmati rice - Select basmati rice with long, slender grains that are aromatic and that have tendency to remain fluffy after cooking.
- Soya chunks - In this recipe, I have used the smaller variant as it blends well with rice and has a better visual gratification.
- Peas - I have used fresh peas but you can opt for frozen peas too.
- Coconut milk - Gives mild sweetness to the recipe.
- Spices - Addition of spices adds flavor and brings great taste to the recipe.
- Herbs - Provides aromatic flavor.
Why This Recipe Works
- This recipe is delicious one pot rice.
- Nutritious with the right balance of carb, fiber and proteins.
- Can be done in less than 30 minutes.
- Ideal choice for lunch box.
- As the recipe is already flavorful, accompaniments could be just plain raita or salad.
- It is a milder version, kids would just enjoy having it.
Similar Recipes
How to make Soya Chunks Pulao Step by Step
1.Boil water + milk in a pan till it bubbles up rigorously. Switch off and add the soya chunks and let it aside for few mins for it to grow in size. Meanwhile soak basmati rice for at least 30 minutes.
2.Then rinse soya chunks in cold water at least twice to get rid of the raw smell. Drain and squeeze excess water and Set aside. In a pressure pan , heat oil + ghee add items listed under 'to temper', let it splutter.
3.Then add ginger garlic paste and onion, fry till onions turns transparent then add mint leaves, sauté for a minute.
4.Then add soya chunks and peas, give a quick mix then add garam masala powder and required salt. Sauté for 2 minutes.
5.Then add rice after draining soaked water. Mix well then add coconut milk
6.Add water and pressure cook for 3 whistles. Once pressure releases fluff it up. Transfer to serving dish.
Serve hot!
Expert Tips
- Grain Choice - You could opt for other variants of rice instead of basmati rice such as sona masuri or seeraga samba but water quantity required for the recipe changes.
- Soya chunks - Soya chunks need to be washed thoroughly before use to get rid of the raw smell.
- Coconut milk - Use freshly extracted coconut milk instead of store-bought coconut milk as they have artificial flavorings and sweeteners.
Serving & Storage
Pulao of any variant is usually accompanied with raita, salad, papad, pickle, or a simply gravy. Any cooked rice for that matter can be stored in refrigerator for 3 to 5 days. It should be brought down to room temperature completely before reheating.
FAQS
1.What are the other vegetables that can be used in this recipe?
You can use vegetables of your choice like carrot, beans, capsicum and potato. You can chop them as fingers and add it to the recipe for an appetizing treat.
2.How long does store-bought coconut milk last?
Coconut milk will keep fresh for 4 to 6 days in the refrigerator. Upon opening the canned milk, make sure you transfer it to an airtight container and then refrigerate it.
3.Why does my pulao turn mushy very often?
Mushy pulao is often a result of using too much water, always use water as recommended, or overcooking the rice.
4.Can pulao be cooked over indirect heat (dum)?
Yes, initially cook pulao on low flame until water is all absorbed. Now turn off the heat and allow the pulao to rest covered for 10 to 15 minutes.
5.Are soya chunks nutritious?
Soya chunks are a great source of protein especially for vegetarians who depend mostly on plant-based proteins. But on the other hand, few are allergic to soya chunks and also have digestive issues like bloating and stomach pain if consumed in larger quantities.
If you have any more questions about this Soya Chunks Pulao Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Soya Chunks Pulao Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Soya Chunks Pulao Recipe
Ingredients
- ½ cup basmati rice
- ½ cup soya chunks
- ¼ cup fresh green peas
- 1 medium sized big onion
- 1 green chili
- 1 teaspoon ginger garlic paste
- 15 mint leaves
- ¼ cup thick coconut milk
- ¾ cup water
- 1 teaspoon garam masala powder
- salt to taste
To Temper:
- 2 teaspoon oil
- 1 bay leaf
- ½ teaspoon fennel seeds
- 2 cloves
- 1 cardamom
- ½ inch piece cinnamon
Instructions
- Boil water + milk in a pan till it bubbles up rigorously. Switch off & add the soya chunks and let it aside for few mins for it to grow in size.
- Meanwhile soak basmati rice for at least 30mins.
- Then rinse soya chunks in cold water at least twice to get rid of the raw smell. Drain and squeeze excess water and set aside.
- In a pressure pan , heat oil + ghee add items listed under 'to temper', let it splutter.
- Add ginger garlic paste and onion, fry till onions turns transparent then add mint leaves, saute for a minute.
- Add soya chunks and peas, give a quick mix then add garam masala powder and required salt. Saute for 2 minutes.
- Then add rice after draining soaked water and mix well.
- Now add coconut milk, water and pressure cook for 3 whistles. Once pressure releases fluff it up.
- Transfer to serving dish. Serve Soya Chunks Pulao hot!
Notes
- Grain Choice - You could opt for other variants of rice instead of basmati rice such as sona masuri or seeraga samba but water quantity required for the recipe changes.
- Soya chunks - Soya chunks need to be washed thoroughly before use to get rid of the raw smell.
- Coconut milk - Use freshly extracted coconut milk instead of store-bought coconut milk as they have artificial flavorings and sweeteners.
Ramya Venkat
delicious
sam sub
Which brand of basmati rice do you use while making rice items?
SHARMILEE J
I use India Gate Super but have tried other variations like Dubar,Tibar,Classic too but mostly I use India Gate / Double Deer
Classic collections
Tell me the ratio of water and cocunt milk for 1 cup of rice
SHARMILEE J
For 1 cup of rice its 1/4 cup coconut milk and 1 and 3/4 cups of water
Krishna
Pulao with perfectly cooked soya came out well, thank you mam!!