Soya Chunk Pulao Recipe – Indian Rice with Veggies & Fried Onions

Last Updated on 4 months by Neha Deshmukh

Soya Chunk Pulao Recipe – Indian Rice with Veggies & Fried Onions

Introduction

Hey everyone! If you’re looking for a flavorful, satisfying, and surprisingly easy Indian rice dish, 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 meals, and it quickly became a family favorite. It’s packed with veggies, aromatic spices, and those wonderfully crispy fried onions – seriously, what’s not to love? This pulao is a complete meal in itself, and it’s perfect for a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

This Soya Chunk Pulao is a winner for so many reasons! It’s:

• Flavorful: The blend of whole spices and the subtle seasoning of the soya chunks create a truly delicious taste.
• Nutritious: Soya chunks are a fantastic source of protein, and the added vegetables give it a healthy boost.
• Easy to Make: Don’t let the ingredient list intimidate you – it’s a pretty straightforward recipe.
• Versatile: You can easily customize it with your favorite vegetables or adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to make this amazing Soya Chunk Pulao:

• 1 cup Basmati Rice (soaked)
• 4 cups Water
• 1 Cinnamon piece
• 2 Black Cardamom pieces
• 3 Green Cardamom pieces
• 2 Cloves
• 0.5 tsp Pepper Corns
• 1 small piece Javitri (Mace)
• 0.5 tsp Oil
• 1 Carrot (chopped)
• 0.33 cup Green Peas
• 0.25 cup Beans (chopped)
• 1 handful Mint Leaves
• 0.5 tbsp Ghee (clarified butter)
• 50 gms Soya Chunks
• 0.25 tsp Turmeric Powder
• 0.25 tsp Garam Masala Powder
• 1 tbsp Ginger-Garlic Paste (optional)
• 0.5 tsp Pepper Powder
• 1 tsp Lemon Juice
• 1 big Onion (sliced)
• 1 tbsp Corn Flour (optional)
• 12 Cashew Nuts (broken)
• 3 tbsp Raisins
• 2 tbsp Almonds (chopped)
• 1 tbsp Ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Soya Chunks: These are your protein powerhouses! They absorb flavors beautifully. You can find them easily in most Indian grocery stores.
• Basmati Rice: I highly recommend using good quality aged Basmati rice for the best fluffy texture. Soaking the rice for at least 30 minutes is key.
• Javitri (Mace): This adds a lovely, subtle warmth to the pulao. It’s the outer covering of the nutmeg seed. If you can’t find it, a tiny pinch of nutmeg can work in a pinch, but it won’t be quite the same.
• Ghee: Ghee adds a richness and aroma that’s just unmatched. But you can substitute with vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those onions ready. Mix the sliced onions with corn flour (if using) in a plate, ensuring they’re evenly coated. This helps them get extra crispy!
2. Heat oil in a pan and deep fry the coated onions until they’re golden brown and beautifully crispy. Drain them on paper towels and set aside – these are essential for that final flourish.
3. Now, for the rice. In a large pot, bring 4 cups of water to a boil. Add salt, oil, cinnamon, black cardamom, green cardamom, cloves, pepper corns, and javitri.
4. Add the soaked basmati rice to the boiling water and cook until it’s about 70% done. It should still have a slight bite to it. Drain any excess water and set the rice aside.
5. Let’s prep the soya chunks. Soak them in salted boiling water for about 15 minutes. This rehydrates them and makes them nice and tender. Squeeze out any excess water after soaking.
6. Heat ghee in a pan. Add the soya chunks, turmeric powder, garam masala powder, pepper powder, lemon juice, and salt. Shallow fry for about 5 minutes, until they’re lightly browned and fragrant. Set aside.
7. In the same pan, add a little more ghee. Add cumin seeds and let them splutter. If you’re using ginger-garlic paste, add it now and sauté until fragrant.
8. Add the chopped carrots, beans, and peas. Sauté for 2-3 minutes, just until they start to soften slightly – we don’t want them mushy! Stir in the mint leaves and set the vegetables aside.
9. Time for the dry fruits! Heat ghee in a kadhai (a deep, heavy-bottomed pan). Fry the cashew nuts, almonds, and raisins until they’re golden brown and slightly puffed up.
10. Now, the magic happens! Combine the fried soya chunks, sautéed vegetables, cooked rice, and fried dry fruits in the kadhai. Gently mix everything together.
11. Finally, top with those glorious fried onions and gently fold them into the pulao. Serve hot with your favorite spicy curry!

Expert Tips

• Don’t overcook the rice! It will continue to cook in the pulao, so it’s better to undercook it slightly.
• Adjust the amount of spices to your liking. If you prefer a milder flavor, reduce the amount of garam masala and pepper.
• For extra flavor, you can add a pinch of saffron to the rice while it’s soaking.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a chopped green chili or a pinch of red chili powder for a spicier kick.
• Festival/Celebration Adaptations: For special occasions, you can add more dry fruits and nuts, or even a sprinkle of rose petals for a beautiful presentation. My mom always adds a touch of kewra water for a festive aroma.

Serving Suggestions

This Soya Chunk Pulao is delicious on its own, but it’s even better with a side of:

• Spicy Vegetable Curry
• Raita (yogurt dip)
• Pickle

Storage Instructions

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

FAQs

• Is this pulao better with fresh or frozen peas? Fresh peas are lovely if you have them, but frozen peas work perfectly well and are super convenient!
• Can I use a different type of rice? While Basmati rice is ideal, you can use other long-grain rice varieties. Just adjust the cooking time accordingly.
• How do I prevent the rice from becoming mushy? Don’t overcook the rice initially, and be gentle when mixing everything together in the kadhai.
• What is Javitri and can I substitute it? Javitri is mace, the outer covering of the nutmeg seed. A tiny pinch of nutmeg can be used as a substitute, but the flavor won’t be exactly the same.
• Can I make this pulao ahead of time? You can prepare the individual components (rice, soya chunks, vegetables) ahead of time and then assemble the pulao just before serving.