Soya Chunks Pulao

Protein-rich soya chunks sautéed with fresh vegetables, tossed with spices and then cooked with rice to make this nutritious and palatable pulao.

Time: 25 minutes


Serves: 4

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  1. 2 cups extra-long basmati rice
  2. 1 cup soya chunks
  3. 1/2 cup peas
  4. 1 large onion, sliced
  5. 1 large tomato, chopped
  6. 1 teaspoon finely chopped ginger
  7. 2 tablespoons oil
  8. 1 teaspoon cumin seeds
  9. 1 black cardamom
  10. 4 cloves
  11. 1 small stick of cinnamon
  12. 1 teaspoon coriander powder
  13. 2 tablespoons chopped coriander leaves
  14. Salt to taste


  1. Wash the rice and soak it for 15 minutes.
  2. Pressure cook the soya chunks in 2 cups of water and 1 teaspoon salt for 2 whistles. Open the pressure cooker lid when the steam is released. Drain the soya chunks, let them cool for some time and squeeze them to get rid of excess water.
  3. Grind the black cardamom, cloves and cinnamon in a mortar and pestle or a spice grinder and add keep aside.
  4. Heat oil in a deep pan. Add cumin seeds and let them crackle. Add the freshly ground spices and the sliced onions. Sauté for 2-3 minutes till onions turn golden brown in colour. Add the soya chunks, salt, coriander powder and red chilli powder. Mix well.
  5. Add 4 cups of water into the pan and bring it to a boil. When the water starts boiling, drain the soaked rice and add it to the boiling water. Stir well and cover the pan with a lid. Reduce the heat to the lowest possible setting and cook for 15 minutes.
  6. Remove the pan from the heat after 15 minutes but do not remove the lid for another 10 minutes.
  7. After 10 minutes, fluff the rice with the help of a fork.

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