Pulao is one of the few dishes that my fussy kids like to eat! So, I make a pulao once every week for lunch box. I make it a different pulao every week to keep it interesting. I make this soya pulao and my kids and their friends like eating the little soya nuggets. I always have a pack of soya in my pantry and if I don't have anything to add to the pulao, I make this soya pulao instead of a making a plain jeera pulao. Check out the other pulao recipes.
One of the things I notice is that, the pulao is never spicy, so to make it spicy add lots of green chillies or add some garam masala to spice it up. And as always with all my pulao recipes, I add some coconut milk which lifts it to a whole new level.
SOYA PULAO
Preparation time 10 mins | Cooking time 20 mins | Serves 3
Ingredients
1. In a saucepan, heat enough water to soak the soya nuggets. Add 1 tbsp milk and heat until it starts boiling. Switch off.
2. Now add the soya to the water, submerge all the soya nuggets and let it soak for 20-30 minutes. The soya chunks will double in size.
3. Wash the soya in running water and squeeze out the excess water. Wash 2 or 3 times, squeeze out the excess water completely and keep the soya in a bowl.
4. Wash and soak the basmati rice for 20 minutes.
5. In a pressure cooker, heat the oil. Then add the cinnamon, clove, bay leaf and fennel seeds.
6. When the fennel seeds splutter, add the sliced onions and green chillies. Saute until the onions are slightly browned.
7. Now add the ginger garlic paste and saute until the raw smell leaves.
8. Add the garam masala and saute again. Add the soya nuggets and mix well.
9. Add the coconut milk and mix again. Add salt.
10. Drain the rice and add it in. Mix well and add the lemon juice. Add the remaining water and check for salt.
11. Add the chopped coriander leaves and close the cooker and cook for 2 whistles.
12. Open after the pressure settles and fluff the rice using a fork.
We had it with matar paneer.
Notes
1. I used a small variety of soya nuggets hence used 1 cup. If using the larger variety, use only 1/2 cup of nuggets. You can also cut the nuggets in half, if it's very big in size.
2. I always make a batch of ginger garlic paste with mint leaves hence the green color of my ginger garlic paste. You can add the mint leaves separately too.
3. I use 1:2 ratio for rice:water. You can follow the same ratio you normally use for the brand of basmati rice you use.
4. If you don't want to use coconut milk, skip it and replace with water.
5. As mentioned earlier, use lots of green chillies to make it spicy. I used only 2 since I was making for my kids.
Until next time,
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One of the things I notice is that, the pulao is never spicy, so to make it spicy add lots of green chillies or add some garam masala to spice it up. And as always with all my pulao recipes, I add some coconut milk which lifts it to a whole new level.
SOYA PULAO
Preparation time 10 mins | Cooking time 20 mins | Serves 3
Ingredients
- Soya nuggets - 1 cup (check notes)
- Basmati rice - 1.5 cups
- Water - 2.5 cups
- Coconut milk - 1/2 cup
- Onion - 1, sliced
- Ginger garlic paste - 2 tsp
- Mint leaves - few
- Green chillies - 3 or 4
- Garam masala - 1/4 tsp
- Lemon juice - 1 tsp
- Coriander leaves - few chopped
- Salt
- Oil/ghee - 2 tbsp
- Cinnamon stick - 1
- Bay leaf - 1
- Fennel seeds - 1/2 tsp
- Cloves - 3
- Black stone flower - 2
Other ingredients
- Water - to soak the soya
- Milk - 1 tbsp
Some other soya recipes
Method
1. In a saucepan, heat enough water to soak the soya nuggets. Add 1 tbsp milk and heat until it starts boiling. Switch off.
4. Wash and soak the basmati rice for 20 minutes.
5. In a pressure cooker, heat the oil. Then add the cinnamon, clove, bay leaf and fennel seeds.
6. When the fennel seeds splutter, add the sliced onions and green chillies. Saute until the onions are slightly browned.
7. Now add the ginger garlic paste and saute until the raw smell leaves.
8. Add the garam masala and saute again. Add the soya nuggets and mix well.
9. Add the coconut milk and mix again. Add salt.
10. Drain the rice and add it in. Mix well and add the lemon juice. Add the remaining water and check for salt.
11. Add the chopped coriander leaves and close the cooker and cook for 2 whistles.
12. Open after the pressure settles and fluff the rice using a fork.
We had it with matar paneer.
Notes
1. I used a small variety of soya nuggets hence used 1 cup. If using the larger variety, use only 1/2 cup of nuggets. You can also cut the nuggets in half, if it's very big in size.
2. I always make a batch of ginger garlic paste with mint leaves hence the green color of my ginger garlic paste. You can add the mint leaves separately too.
3. I use 1:2 ratio for rice:water. You can follow the same ratio you normally use for the brand of basmati rice you use.
4. If you don't want to use coconut milk, skip it and replace with water.
5. As mentioned earlier, use lots of green chillies to make it spicy. I used only 2 since I was making for my kids.
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