Soya Chunks Pulao
Long grain rice cooked with soya chunks and vegetables.
Servings
Prep Time
2
20
minutes
Cook Time
20
minutes
Servings
Prep Time
2
20
minutes
Cook Time
20
minutes
Ingredients
cup
½long grain rice (basmati rice
thoroughly rinsed)
cup
½soya chunks
cup
¼finely chopped carrots
cup
¼green peas
tsp
½cumin seeds
1
Bay Leaf
2-3
black peppercorns
1
cinnamon stick
2-3
Cloves
1
medium onion
thinly sliced
1
green chili
finely chopped
1
cups
¼Water
1
tbsp
oil or ghee
2
tbsp
coriander leaves (finely chopped
for garnishing)
salt to taste
Instructions
Soak the rinsed rice in water for about 15 minutes.
Rinse and soak the soya chunks in water as well for 15 minutes. Drain excess water and again rinse them twice or thrice with water.
Heat oil or ghee in a non-stick pan over medium flame.
Add cumin seeds, bay leaf, black peppercorns, cinnamon and cloves and allow cumin seeds to sizzle.
Add sliced onion and green chili and sauté until onion turns transparent.
Now add the chopped carrots and green peas and sauté for 2-3 minutes.
Drain the excess water from soaked rice and add them to the pan.
Add drained soya chunks and mix everything well and sauté for a couple of minutes over medium flame.
Finally, add 1¼ cups water and salt.
Bring it to boil over medium flame.
Reduce the flame to low and cover and cook for 10 minutes.
Turn off flame and leave the cover on for at least 7-8 minutes.
Now, remove the lid and give the soya chunks pulao a final fluff.
Serve.