Rice is the most eatable food as it’s everyone’s favorite. People can savour it anytime, especially the kids. It has been observed that most of the children are fond of spicy food, but when it comes to rice, they are ready to eat it even plain chawal. Albeit, intake of rice in the large amount leads to obesity as it includes fat in much quantity. Now, there are a number of methods and varieties to prepare the rice and one of the most common is “namkeen pulao” loaded with lots of veggies and spices, having an easy and quick recipe.

Here, we are talking about the Soya Chunks Pulao, which is a good way of getting wholesome nutrition and taste. A very few people are there, who are big fans of Soya Chunks, but we are very much sure that this pulao will be a welcome change from your usual menu. And, if you’re seeking for a variety in a rice dish, this one is good. Nowadays, it has become very important to keep your body fit and for that, many people prefer healthy recipe, such as bhutte ka kees and many other, hope this one is useful for you. Soya Chunks Pulao is well flavoured on its own, so you can just have it with a Raita and pickle also.

Let’s prepare the recipe of Soya Chunks Pulao:

Serves: 3 servings

Required Ingredients

• ½ cup of Long Grained Rice (basmati rice)
• ½ cup of Soya Chunks (dried)
• ¼ cup of Carrots (finely chopped)
• ¼ cup of Green Peas (fresh or frozen)
• ½ tsp of Cumin Seeds ( jeera)
• 1 small piece of Bay Leaf (tej patta)
• 2-3 Black Peppercorns (kali mirch)
• 1 small piece of Cinnamon Stick (dal-cheeni)
• 2-3 Cloves (laung)
• 1 medium Onion (thinly sliced)
• 1 Green Chili (finely chopped)
• ¼ tsp of Turmeric Powder
• 1 and ¼ cups of Water
• Salt According to taste
• 1 tbsp Oil or Ghee
• 2 tbsp Coriander Leaves (finely chopped)

Procedure

• Wash the rice properly and immerse in the water for around 15-20 minutes.

• Now, wash soya chunks also and immerse them in hot water for 15 minutes.

• After 15 minutes, the soya chunks will enlarge almost double in size. Drain excess water and again wash them 2 to 3 times in the water to remove of raw smell.

• Heat oil or ghee in a cooker over the medium flame.

• Add cumin seeds, bay leaves, black peppercorns, cinnamon and cloves. Allow cumin seeds to crackle.

• After that, add sliced onion, green chili and fry them quickly, till onion turns to transparent.
• Add chopped carrot along with green peas and again fry the quickly for 2 to 3 minutes.

• Now, remove the water from the immersed rice and add them into the cooker.

• Add soya chunks and turmeric powder. By using a ladle, mix the everything properly and fry them for a few minutes on the medium flame.

• Add around 1 and ¼ cups of water and salt according to your taste.

• Now, cover the cooker from the lid and reduce flame to the medium.

• Cook it, until you get 1 to 2 whistles from the cooker.

• Switch off the flame, but don’t open the lid as steam will escape and rice will not properly and get sticky.

• After a few minutes, open the lid and mix the rice properly and uniformly from top to bottom with the help of a ladle.

• Now, pour the little amount of ghee over it and again mix it.

• Transfer the Soya Chunks Pulao in a dish and garnish it with the fresh chopped coriander leaves.

• Soya Chunks Pulao is ready, serves it hot.