SOYA PULAV RECIPE

SOYA PULAV RECIPE

Soya Pulav

Soya chunks are one of the most common and daily used vegetarian ingredients which is a famous underdog in our kitchen too. Yeah, soya chunks are wholesome in protein, essentially veg-protein and yet we hesitate to give it a royal makeover besides its hackneyed daily Aloo-Soya-chunks-curry-dose. So, why don’t we think of some out-of-the-track soya chunks recipes here? Let’s make a delicious pulav with this interesting ingredient!

Ingredients needed:
Rice- 1 ½ cups, soaked
Water-Plenty of, around 4 cups
Salt- to taste
Bay Leaves- 2-3
Green Cardamom- 2-3
Brown cardamom- 1
Cloves- 4-5
Whole Black Pepper- 6-8
Whole Cumin Seeds- 1 tsp
Whole red chilli- 2/3, broken in halves
Onion- 1 big, sliced lengthwise
Soya Chunks- 1 bowlful, boiled
Ginger-Garlic Paste- 1 tsp
Red chilli powder- 1 tsp
Garam masala powder- 1tsp
Curd- 1 cup
Ghee/Oil- 2 tbsp

How To:
Wash the rice at least for thrice or till the water comes out clear and then soak the rice for around 40 minutes.
Cook the rice in 4 cups of water until ¾ done, add salt to the water while boiling the rice. Sieve and keep aside.
Meanwhile boil the soya chunks till properly done, rinse and wring out the excess water.
Take a big bowl; put the curd, salt, red chilli powder and the ginger-garlic paste together, add the soya chunks and mix well. Keep this mixture inside fridge for 15 minutes.
Heat ghee or refined oil in a deep vessel, put all the whole spices and dry red chilies; fry until nice aroma come out.
Add sliced onion and fry till golden.
Now add the marinated soya chunks to the kadai and bhuno till the oil starts separating.
Add the rice and mix very delicately.

Serve hot!

Useful Tips:
to save time and to sustain on the traditional method, the rice could be done in the kadai itself, by adding exactly the double amount of water (means, for 1 ½ cups of rice, you need to add 3 cups of water) after sautéing the rice.