Soya Pulao / Soya Chunk Pulao

 Last Sunday I made Soya chunk pulao / soya pulao for our lunch. It was a good break since every Sunday “mangsho bhaat” (meat and rice) is such a routine in our home. I made some quick raita to go with it...and it was plain bliss. Soya Chunks are meaty but they are such a delight to eat.

I have bought charcoal and I am planning to do some grilling on Sunday. It will be fun. I also watched Drishyam yesterday.  Although some scenes were over-acted and sometimes the plots and characters were exaggerated...the movie had a nice plot. I really enjoyed the movie.

Tomorrow is 15^th August, and we will be going to the Indian Embassy to celebrate our Independence Day. But here is a secret between you and me; I really look forward to the Samosa, which they distribute in the end. It’s crispy and crunchy on the outside, and it has a warm gooey potato filling in the inside. Yumm!! Now....how can I miss that??Huh??

Soya Chunk Pulao / Soya Pulao are quite easy and quick to make. Soya Pulao can be healthy and wholesome lunchbox item too. I have not added any peas or carrot with it, but they will definitely go well together.

Soya Chunk Pulao / Soya Pulao

Serves 4

Ingredients:

200gm dry soya chunks

1 ½ cup fine Basmati rice

2 medium onions – sliced

4 garlic cloves – minced / paste

1 inch ginger stick - paste

¼ cup mint leaves

1 cup chopped fresh coriander leaves

3-4 slitted green chillies

½ cup thick yogurt - whisked

¼ cup broken cashews

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

¼ tsp nutmed powder

A pinch of mace powder

1 tsp garam masala powder

1 medium cinnamon stick

3 cloves

3 green cardamoms

1 large bay leaf

1 tbsp oil

2 tsp ghee

Salt

1 tsp sugar

Method:

Wash and soak the soya chunks in hot water for 30 minutes to 1 hour prior to cooking. You can soak them in cold water as well, but then the soaking process will take a 2-3 hours.

Once the soy chunks are puffed up, transfer them to a pressure cooker and add new water. Cook on pressure until it blows 2 whistles. Once done, let the steam come out on its own and then open the cover.

Drain the water and let the soya chunks come to room temperature.

Heat the oil and ghee in a heavy bottomed pan.

Then add the bay leaf, green cardamoms, cloves and cinnamon stick. Saute for half a minute or until the oil becomes aromatic.

Then add the sliced onions and sauté till translucent and edges start to become golden.

Then add the ginger – garlic paste and mix evenly.

Saute and cook for more 2 minutes, or until the raw flavour is gone.

Now add the broken cashews and sauté till they become slightly brown in color.

Now squish the soya chunks and drain out all the water from them. Then throw in all the saoya chunks and mint leaves into the pan and mix well.

Add in the whisked yogurt, turmeric powder, red chilli powder, cumin powder, coriander powder, nutmeg and mace powder and mix well.

Stir and cook for 5 minutes on medium flame or until all the water is evaporated and a thick gravy has formed.

Now add the rice and 2 and ½ cups of water. Mix to incorporate everything.

Add in salt and sugar.

Put cover and cook till the rice is done.

Once the rice is all cooked, put off the flame, sprinkle the garam masala powder and chopped fresh coriander leaves on top of them and put cover again.

Let it stay like this for 10-12 minutes so that all the moisture can be evaporated and the rice can become fluffy.

Serve hot with some raita or spicy curry.

Note: you can add chopped carrots and peas also. They will further enhance the flavour of the pulao.