Soya chunks pulao is a simple, wholesome vegetarian dish that is perfect for any busy weeknight dinner. You can keep it simple with just soya chunks or make it loaded by adding more vegetables.
Pulao is an aromatic rice dish, cherished across cultures, holds a special place in the hearts and palates of millions worldwide. There are various different kinds of pulao, and you can make it vegetarian or non-vegetarian too.
The dish call for a meticulous balance of spices, aromatics, and main ingredients, each contributing to its distinctive flavor profile. I used here soya chunks which is bland on its own but absorbs flavors beautifully.
What is Soya Chunks
Soya chunks, also known as soy nuggets or textured vegetable protein (TVP), are made from soy flour, rendering them low in fat while rich in protein, fiber, and essential nutrients.
It is very commonly used in Indian cooking. One of the greatest attributes of soya chunks is their versatility in cooking, allowing them to be incorporated into a wide range of dishes.
Soya Chunks Pulao is a very easy weeknight dinner option, that is healthy and can be made very quickly. It pairs beautifully with beetroot raita
Ingredients for Soya Chunks Pulao
Soya Chunks - Soya chunk nuggets are easily available in Indian stores. You will find various different brands, but the most common or popular brand I grew up eating is nutrela soya chunks
Rice - While most people will say Basmati rice is the best rice for pulao and yes it gives a lovely fluffy texture to the pulao. But some regions in India do prefer to use aromatic short grain rice. I have tried both, and personally I do prefer the basmati for this pulao with soya chunks.
Cauliflower Florets - I often make soya chunks pulao just with soya chunks, but occasionally I like to add some vegetables too, like cauliflower florets.
Onion, garlic and ginger - Onion is optional, and you can definitely skip it, but I like to add some for subtle sweetness. Also, occasionally for a richer taste, I caramelize the onion. Ginger garlic is very common in any Indian dish, and it's pretty much the base for most of the dishes.
Whole Spices - Adding few whole spices enhance the taste of the pulao. Bay leaves, star anise, mace, cinnamon, both green and black cardamoms are a few of the spices.
Ground Spices - You can make it spicy or keep it mild. I go with the regular cumin powder, coriander powder and chili powder, plus turmeric for some color. I also like to add fennel powder, and it's a personal choice, but not commonly used in authentic pulao dishes.
Occasionally I end the dish with Garam masala, but then some days I skip.
Ghee/ Oil - I always use both while making ghee. The flavor of ghee is a must when it comes to pulao, and you can choose to use vegan ghee too.
Steps to prepare
1- Soak the soya chunks in hot water with some salt for 15 minutes to soften the dry soya chunks. In the meantime, finish the prep of chopping.
2- Heat the electric pot in sauté mode and add ghee along with oil. You can simultaneously make this in regular pressure cooker too.
3- Start by adding the whole spices and let it sizzle for close to a minute to release the aroma.
4- Add onion and finely chopped ginger garlic. Then sauce for a while. Season with salt.
5- Next, add the cauliflower florets and add the ground spice powder and sauté for couple minutes.
6- Squeeze the water out of the soya chunks and add that along with washed rice. Add a little more salt and stir it around.
7- Add hot water, stir and cover the pot. Make you the vent is sealed and pressure-cook it for 12 minutes. Release the steam once the time if up and open the lid.
8- Add frozen peas if using, and a little bit of sugar. Give a stir and let it rest for 5 minutes before serving.
Whether you're a seasoned vegetarian or a meat-eater looking to explore plant-based alternatives, incorporating soya chunks into your diet is simple and rewarding.
Get creative with marinades, spices, and sauces to enhance the flavor of soya chunks and create satisfying and nutritious meals that the whole family will love.
FAQs
While pulao and biryani are both popular rice dishes in South Asian cuisine, they differ in their cooking methods and ingredients. Pulao is typically prepared by cooking rice and other ingredients together in a single pot, resulting in a lighter and more subtly flavored dish. Biryani, on the other hand, involves layering partially cooked rice with marinated meat or vegetables and then sealing the pot to allow for steam cooking, resulting in a more complex and aromatic dish with distinct layers of flavor.
Yes, pulao is naturally gluten-free as long as it is made with gluten-free ingredients such as rice, vegetables, and spices. However, it's essential to check the labels of packaged spices and seasoning blends to ensure they do not contain any added gluten or wheat-based ingredients.
Yes, pulao can be served as a standalone meal due to its hearty and satisfying nature. However, it is often accompanied by side dishes such as yogurt raita, pickle, or salad to balance out the flavors and textures. Additionally, pulao pairs well with various meat and vegetable curries, enhancing the overall dining experience.
Rice dishes to try
Soya chunks pulao
Ingredients
- 2 Cups Soya Chunks
- 1 Cup Rice
- 2 Tbsp Salt
- 3 Garlic Cloves
- 1 Inch Fresh ginger
- 1 Medium size Onion
- ¼ Big Cauliflower head
- 1 tablespoon Oil
- 1 tablespoon Ghee
- ¼ Cup Frozen peas
- 1 teaspoon Sugar (optional)
Whole Spices Used
- 1 Mace
- 1 Star anise
- 1 Small cinnamon stick
- 1 Bay leaf
- 1 Tbsp Cumin Seeds
- Few Cloves
- Few Green Cardamom
Ground Spice
- ¼ teaspoon Turmeric powder
- ½ teaspoon Chili powder
- 1 teaspoon Cumin powder
- ½ Tsp Coriander powder
Instructions
- Soak the soya nuggets in hot water with little salt. Keep aside for 10 minutes while you chop the veggies.
- Finely dice the onion. Grate the garlic and ginger and cut the cauliflower into small bite size florets. Also wash the rice thoroughly under cold water and keep aside.
- Turn the electric pressure cooker on sauté mode and once it's hot add the ghee and oil.
- Scatter the whole spices and sauté for 1 minute. Then add the onion along with ginger garlic and season with salt. Cook for 2 minutes.
- Add the cauliflower along with the ground spices and stir it around. Let it cook for 1 minute.
- Squeeze the water out of the soya nuggets and add it to the pot along with the washed rice. Stir it around and cook for 1 minute.
- Pour 2 cups hot water, add little salt and stir it around. Cover the pot, and seal the vent. Let it pressure-cook for 12 minutes.
- After 12 minutes, release the steam and the cancel the cooking process. Open the lid and add the frozen peas along with the sugar. Stir it around to fluff the rice and keep it covered for 5 minutes.
- Serve warm!
