Soya Chunk Pulao Recipe – Easy Coconut Rice with Green Peas

Last Updated on 2 months by Neha Deshmukh

Soya Chunk Pulao Recipe – Easy Coconut Rice with Green Peas

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy weeknight meal, you have to try this Soya Chunk Pulao. I first stumbled upon this recipe when I was trying to incorporate more plant-based protein into our diet, and it quickly became a family favorite. It’s a beautiful blend of aromatic spices, fluffy basmati rice, and the wonderfully textured soya chunks – all brought together with the subtle sweetness of coconut milk. Trust me, it’s a winner!

Why You’ll Love This Recipe

This Soya Chunk Pulao is more than just a delicious meal; it’s a whole vibe. It’s quick enough for a busy weeknight, but special enough to impress guests. Plus, it’s a fantastic way to enjoy a hearty, satisfying meal that’s packed with flavor and protein. It’s also a great way to use up leftover rice, if you happen to have any!

Ingredients

Here’s what you’ll need to make this delightful pulao:

• ½ cup basmati rice
• ½ cup soya chunks
• ¼ cup fresh green peas
• 1 medium big onion
• 1 green chilli, slitted
• 1 teaspoon ginger garlic paste
• 15 mint leaves
• ¼ cup coconut milk
• ¾ cup water
• 1 teaspoon garam masala powder
• Salt to taste
• 2 teaspoons oil
• 1 bay leaf
• ½ teaspoon fennel seeds
• 2 cloves
• 1 cardamom
• ½ inch piece cinnamon

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Soya Chunks: These are your protein powerhouses! They’re a fantastic vegetarian alternative to meat and soak up all the lovely flavors of the pulao.
• Basmati Rice: I prefer using aged basmati rice for the best fluffy texture. The grains stay separate and don’t get mushy.
• Coconut Milk: You can use full-fat or light coconut milk depending on your preference. Full-fat will give you a richer, creamier pulao, while light will keep it a bit lighter. Regional variations exist too – some people prefer using freshly squeezed coconut milk for an even more authentic flavor!
• Aromatic Spice Blend: The combination of bay leaf, fennel seeds, cloves, cardamom, and cinnamon is what gives this pulao its signature fragrance. Don’t skip these – they’re key! You can find these whole spices easily at any Indian grocery store.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the soya chunks ready. Boil water and milk in a pan until it bubbles rigorously. Turn off the heat, add the soya chunks, and let them expand.
2. While the soya chunks are doing their thing, soak the basmati rice in water for about 30 minutes. This helps the grains cook evenly and become beautifully fluffy.
3. Once the soya chunks have expanded, rinse them in cold water twice to remove any raw smell. Squeeze out the excess water and set them aside.
4. Now, heat the oil in a pressure pan over medium heat. Add the bay leaf, fennel seeds, cloves, cardamom, and cinnamon. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
5. Add the ginger garlic paste and chopped onions. Sauté until the onions soften and turn golden brown. Then, toss in the mint leaves and mix for about a minute.
6. Add the expanded soya chunks and green peas to the pan. Sprinkle with garam masala and salt. Sauté for another 2 minutes, allowing the flavors to meld together.
7. Drain the soaked rice and add it to the pan. Mix well with the coconut milk and water.
8. Close the pressure pan and cook for 3 whistles. Once the pressure releases naturally, gently fluff the pulao with a fork.

Expert Tips

• Don’t overcook the rice! Overcooked rice will become mushy.
• If you don’t have a pressure cooker, you can make this pulao in a regular pot. Just increase the cooking time and add a little more water.
• For extra flavor, you can add a pinch of saffron strands to the rice while soaking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like things spicy, add another green chilli or a pinch of red chilli powder. My friend, Priya, loves to add a dash of cayenne pepper for an extra kick.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Quick Pulao: For a faster version, use a stovetop pressure cooker or a heavy-bottomed pot. Reduce the cooking time accordingly.

Serving Suggestions

Serve this Soya Chunk Pulao hot with a side of raita (yogurt dip) or your favorite Indian curry. It’s also delicious on its own! A simple cucumber salad makes a refreshing accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Is soya chunk pulao healthy?

Absolutely! Soya chunks are a great source of plant-based protein, and this pulao is packed with vegetables and aromatic spices.

Can I use a different type of rice?

While basmati rice is recommended for its flavor and texture, you can use other long-grain rice varieties like jasmine rice.

How do I prevent the pulao from sticking to the bottom of the pan?

Make sure to use a heavy-bottomed pan and stir the pulao occasionally during cooking.

Can I add other vegetables to this pulao?

Definitely! Carrots, beans, and cauliflower are all great additions.

What is the best way to remove the raw smell from soya chunks?

Rinsing the expanded soya chunks in cold water twice is the key to removing the raw smell. You can also blanch them in boiling water for a minute or two.

Enjoy! I hope you love this Soya Chunk Pulao as much as we do. Let me know in the comments how it turns out for you!