Made with AI
Soya Pulao
Ingredients
- basmati rice1 cup cup
- soya chunks1/2 cup cup
- onion1 medium medium
- tomato1 medium medium
- green peas1/2 cup cup
- carrots1/2 cup cup
- green chilies2 chilies
- ginger-garlic paste1 tsp tsp
- cumin seeds1 tsp tsp
- bay leaf1 leaf
- cinnamon stick1 inch inch
- cloves2 cloves
- cardamom pods2 pods
- turmeric powder1/2 tsp tsp
- garam masala1 tsp tsp
- vegetable oil2 tbsp tbsp
- saltto taste N/A
- water3 cups cups
- fresh coriander leavesfor garnish N/A
Instructions
- 1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- 2
Boil 2 cups of water in a pot. Add the soya chunks and let them cook for about 5 minutes until they soften. Drain and squeeze out the excess water from the soya chunks.
- 3
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
- 4
Add the sliced onions and sauté until they turn golden brown.
- 5
Add the ginger-garlic paste and green chilies. Sauté for another minute.
- 6
Add the chopped tomatoes and cook until they become soft and mushy.
- 7
Add the turmeric powder, garam masala, and salt. Mix well.
- 8
Add the green peas, diced carrots, and cooked soya chunks. Sauté for a couple of minutes.
- 9
Add the soaked and drained basmati rice. Mix gently to combine all the ingredients.
- 10
Pour in 3 cups of water and bring it to a boil.
- 11
Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes until the rice is cooked and the water is absorbed.
- 12
Turn off the heat and let the pulao sit covered for another 5 minutes.
- 13
Fluff the rice gently with a fork and garnish with fresh coriander leaves.
- 14
Serve hot and enjoy your delicious Soya Pulao!
