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soya chunks pulao
CuminPeppers

soya chunks pulao

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Prep Time 10 minutes
Cook Time 20 minutes
soaking time 20 minutes
Total Time 50 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For grinding:
  • 2 green chilly
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • water little bit for grinding
For making pulao:
  • 2 tbsp ghee ( or more than 2 tbsp)
whole spices:
  • 2 bay leaf
  • 2 inch cinnamon
  • 4 cloves
  • 1 japathri (throni mace)
  • 1 star anise
  • 3 cardamom
  • 1 tsp shahi jeera (black cumin)
For making pulao:
  • 1 onion (chopped)
  • 1 tbsp ginger-garlic paste/ crushed
  • ¼ cup green peas
  • 1 cup soya chunks (medium-sized)
  • ½ cup curd (yogurt) (whisked)
  • 1 tsp garam masala powder
  • 1/2 tsp Kashmiri chilly powder
  • 1½ cup basmati rice (soaked for 20 minutes)
  • 2¼ cup water
  • 1 tbsp lemon juice
  • salt to taste
  • 1 tsp ghee (optional)

Method
 

  1. wash the basmati rice, soak it for 20 minutes
For grinding:
  1. In a blender jar, take 2 green chilies, ½ cup coriander leaves, ½ cup mint leaves. Blend it into smooth paste and keep aside
For making pulao:
  1. Firstly, In a pressure cooker, heat the 2 tbsp of ghee, add whole spices (2 bay leaf, 4 cloves, 3 cardamom, 2-inch cinnamon, 1-star anise, 1 throni mace, 1 tsp of shahi jeera), saute it for 5 seconds
  2. Secondly, add ginger-garlic paste, chopped onion, saute it till onion turns into translucent
  3. Thirdly, add green peas and saute
  4. Fourthly, pour in ground paste, saute it well till it releases oil from it
    soya chunks pulao
  5. Now add soya granules, and 1/2 cup whisked curd (yogurt), mix well
  6. Next, add spice powders ½ tsp of Kashmiri red chili powder, 1 tsp of garam masala powder and salt.
  7. Add in soaked, water drained, basmati rice
  8. Add 2¼ cup of water, mix well
  9. Now pour in1 tbsp of lemon juice, check the salt you can add it now if necessary
  10. Let this mixture starts to boil, lid on, pressure cook for 1 whistle in medium flame
  11. Open the lid after pressure releases, you can add 1 or 2 tsp of ghee at this stage, fluff it with spoon