Today, I want to share with you a delightful and protein-packed recipe that has become a staple in my kitchen – Soya Chunks Pulao! This one-pot recipe is a must-try if you want to add a delicious twist to your regular pulao.
Vegetarians and vegans love soya chunks as a fantastic plant-based protein alternative that adds texture and is enjoyed by adults and kids. This one-pot, pressure cooker soya chunks pulao is super easy to make with easily available ingredients. With the right amount of marination and freshly made spice paste, this delicious pulao is soon to become a favourite in your household.
About Soya Chunks
Soya chunks, also known as soy chunks, soy nuggets, or soy granules, derive from defatted soy flour to create a type of textured vegetable protein. Due to their high protein content and versatility, they have gained popularity as a preferred plant-based protein option, especially among vegetarians and vegans. They are also low in fat and fibre, making them a healthy and wholesome protein option.
Soya chunks are incredibly versatile and can be used in a wide range of dishes. They readily absorb the flavours of the spices and sauces they are cooked with, making them perfect for curries, stews, stir-fries, biryanis, and more. They can also be soaked, marinated, and used in various snacks and appetizers.
Due to their popularity and widespread use, soya chunks are readily available in most grocery stores. They are a convenient and tasty way to incorporate plant-based protein into your diet and enjoy the benefits of a meat substitute without compromising on taste or nutrition.
What is Soya Chunks Pulao
Soya Chunks Pulao or Soya Chunks Biryani is a delightful and delectable fusion of fragrant basmati rice, tender soya chunks, and various spices cooked to perfection. This one-pot dish blends flavours and textures, making it an absolute delight for the taste buds and the senses.
Soya chunks provide a meaty and satisfying texture that is sure to please our palates. The soya chunks are first soaked in hot water to ensure they become plump and tender, ready to absorb the rich flavours.
The chewy texture of the soya chunks, combined with the softness of the rice, creates a pleasurable sensation that lingers on the palate.
Soya Chunks Pulao or Soya Chunks Biryani is a celebration of nutritious and delightful dining. It is a beloved favourite among vegetarians, vegans, and even avid meat-eaters seeking a wholesome and satisfying meal.
Why you will love Soya Chunks Pulao
Quick and Easy: As much as I love spending time in the kitchen, there are days when I want a scrumptious meal without the fuss. Soya Chunks Pulao comes to the rescue with its simplicity and ease of preparation. This one-pot Soya Chunks Pulao can be made with easily available ingredients in your pressure cooker.
Customizable: You can get creative with this pulao by adding your favourite vegetables or adjusting the spice level to suit your taste preferences. You can also add coconut milk instead of water to cook the Pulao.
Wholesome: Soya chunks are a fantastic source of plant-based protein, making this pulao not only delicious but also a nutritious meal option. I
Impresses Guests: When you’re hosting a gathering, this pulao can be a showstopper on your dining table.
Great for Leftovers: Like most rice dishes, Soya Chunks Pulao tastes just as wonderful the next day, making it an excellent choice for meal prepping or packed lunches.
Suitable for Everyone: Whether you’re a vegetarian, vegan, or simply looking to explore plant-based protein options, this pulao welcomes everyone to the table with open arms.
How to make Soya Chunks Pulao
Add Fennel Seeds, Cardamom, Clove, Cinnamon, Green Chillies, Ginger, Garlic, Tomato, Coriander Leaves and Mint Leaves to a mixie jar. Grind well to make a fine paste.
Add water to a pan and bring to a boil. Add salt and soya chunks. Let the soya chunks absorb all the water. Let it cook for 10-15 minutes.
By then, the soya chunks would have turned soft and doubled in size. Drain the water and allow the soya chunks to cool to room temperature. Using your hands, gently squeeze the soya chunks and remove any excess water.
Add Thick Yogurt, Salt, Turmeric Powder, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder, and Garam Masala Powder to a mixing bowl. Mix together.
Add the soya chunks and mix again gently. Make sure the soya chunks are completely marinated. Let the soya chunks marinate for 30 minutes.
Wash and soak the Basmati Rice in enough water for 20 minutes.
Add ghee/oil to a pressure cooker. Once hot, add bay leaf. Add the onion and saute till it turns translucent. Add the freshly ground paste.
Saute for a couple of minutes. Add the marinated soya chunks and mix well. Cook for 3-4 minutes.
Add water. Check for salt and add more if needed. Drain the water from the soaked Basmati Rice and keep it ready. Once the water in the cooker starts boiling, add the Basmati Rice. Gently mix and close the cooker. Cook for 2 whistles on medium flame. Switch off and let the pressure release naturally. Open the cooker and gently fluff the Soya Chunks Pulao.
Serve hot with raita or any other side dish of your choice.
Best ways to serve Soya Chunks Pulao
Pair the pulao with a cooling cucumber raita or a classic onion-tomato raita. The creamy and refreshing raita will balance the spiciness of the pulao and add a delightful contrast to the meal.
If you’re a fan of pickles, try serving a small bowl of mango pickle or lime pickle alongside the pulao. The tangy and spicy pickle cuts through the richness of the pulao and elevates its taste.
Serve some crunchy papadums (papads) or chips on the side. The crispy texture and subtle flavours of papadums complement the pulao beautifully.
Can Soya Chunks Pulao be made in the Instant Pot?
Absolutely, yes! You can make this soya chunks pulao in your Instant Pot. Just follow the same instructions and PRESSURE COOK in Instant Pot for 5 minutes. Once done, release pressure manually after 10 minutes.
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Soya Chunks Pulao
- 1 cup Soya Chunks
- 1 cup Basmati Rice
- 2 tbsp Ghee/Oil
- 1 Bay Leaf
- 1 Onion thinly sliced
- Salt as needed
- 1 & 1/2 cups Water to cook rice
- 3 cups Water to cook Soya Chunks
To marinate Soya Chunks
- 2 tbsp Thick Yogurt
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
To make as a paste
- 1 tsp Fennel Seeds
- 1 Cardamom
- 1 Clove
- 1 inch Cinnamon
- 2 Green Chillies
- 1 small piece Ginger
- 3 cloves Garlic
- 1 medium size Tomato
- few Coriander Leaves
- few Mint Leaves
To make as a paste
- Add ingredients under "To make as a paste" to a mixie jar. Grind to a fine paste without adding any water.
Cook the Soya Chunks
- Add 3 cups of water to a pan and bring to a boil. Add a little salt and soya chunks. Let the soya chunks absorb all the water. Let it cook for 10-15 minutes.
- By then, the soya chunks would have turned soft and doubled in size. Drain the water and allow the soya chunks to cool down to room temperature. Using your hands, gently squeeze the soya chunks and remove any excess water.
Marinate the Soya Chunks
- Add ingredients under "to marinate Soya Chunks" to a bowl. Mix them together. Add the soya chunks and mix again gently. Make sure the soya chunks are completely marinated. Let the soya chunks marinate for 30 minutes.
Soak the Basmati Rice
- Wash and soak the Basmati Rice in enough water for 20 minutes.
Make Soya Chunks Pulao
- Add ghee/oil to a pressure cooker. Once hot, add bay leaf.
- Add the onion and saute till it turns translucent.
- Add the freshly ground paste. Saute for a couple of minutes.
- Add the marinated soya chunks and mix well. Cook for 3-4 minutes.
- Add 1&1/2 cups of water. Check for salt and add more if needed.
- Drain the water from the soaked Basmati Rice and keep it ready.
- Once the water in the cooker starts boiling, add the Basmati Rice. Gently mix and close the cooker. Cook for 2 whistles on medium flame.
- Switch off and let the pressure release naturally. Open the cooker and gently fluff the Soya Chunks Pulao.
- Serve hot with raita or any other side dish of your choice.