A less fancy version of the biryani is the pulao. And although certain people may argue otherwise, both are completely different dishes. The pulao is also a delicious rice preparation but it uses a different and less complicated cooking method and a lot of the ingredients are also different. Meanwhile, soya chunk need no build up. The spongy vegetarian nuggets are as delicious as they are healthy. Put together, soya chunks and pulao are nothing short of amazing.
The soya chunks pulao is an easy recipe to whip up when you crave for something fancy yet less cumbersome to cook. Soya chunks are easily available in the market, while all the ingredients for the pulao can most definitely be found in your kitchen. Follow this recipe for an absolutely delish soya chunks pulao.
Print Recipe Soya Chunks Pulao
Long grain rice cooked with soya chunks and vegetables.
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.
Feature Image: tastyappetite