From the recipe box
Veg Pulao with Soya Chunks
Rice, dal, legume, and soup formats cooked in a single vessel — the weeknight comfort lane.
- Protein
- Soya Chunks
- Meal format
- One-Pot Wonder
- Base
- Rice, Millets, Grains
Carrot, Potato, Frozen Peas, Onion, Cauliflower, Green Beans
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 28 mins
- Total
- 48 mins
- Serves
- 2
Rice, Soya & Vegetables
- ½ cupbasmati rice
- ¾ cupstotal liquid (adjust based on coconut milk used)
- —Use ¼ cup coconut milk + ½ cup water as a starting point
- ½ cupsoya chunks
- 1small carrot, diced
- 1small potato, diced
- ¼ cupfrozen peas
Optional additions:
- 1small onion, thinly sliced
- ½ cupcauliflower florets
- ½ cupgreen beans, chopped into small pieces
Soya Chunk Marinade
- ½ cupsoya chunks
- for soakingHot water
- ¼ cupcoconut milk
- ¼ teaspoonturmeric powder
- ½ teaspooncoriander powder
- ½ teaspoonred chili powder
- ½ teaspoongaram masala
- to tasteSalt
Whole Spices & Tempering
- 1 tablespoonghee or oil
- 1 teaspooncumin (jeera) seeds
- 1small cinnamon stick
- 2cloves
- 1bay leaf
- 1star anise
Seasoning
- to tasteSalt
- ¼ teaspoonturmeric powder
- ½ teaspooncoriander powder
- ½ teaspoongaram masala
Step by step
Method
- 01
Add the soya chunks to a bowl and cover with hot water. Let them soak for 10 minutes until they become soft.
- 02
Drain the water and squeeze the soya chunks well to remove excess water. This helps them absorb the flavors better.
- 03
Add the squeezed soya chunks back to a bowl. Add coconut milk, turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and let the soya chunks marinate for at least 10–15 minutes while preparing the rest of the ingredients.
- 04
Wash the basmati rice 3 times with fresh water and drain well. Soak the rice for 10–15 minutes if desired.
- 05
Turn the Instant Pot to Sauté mode. Add ghee or oil.
- 06
Add cumin seeds, cinnamon, cloves, cardamom, bay leaf, and star anise. Let the spices become fragrant.
- 07
Add onions (if using) and sauté until soft and lightly golden.
- 08
Add carrots, potatoes, peas, and any optional vegetables. Sauté for 2–3 minutes.
- 09
Add the marinated soya chunks along with the coconut milk marinade. Mix well with the vegetables.
- 10
Add the washed basmati rice and gently combine everything.
- 11
Add the remaining water needed to reach the total liquid amount for the pulao. (Reduce the water amount based on how much coconut milk was added with the soya marinade.)
- 12
Add salt, turmeric powder, coriander powder, garam masala, and green chilies (if using). Mix gently.
- 13
Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 6 minutes.
- 14
Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
- 15
Fluff the pulao gently with a fork and let it rest for a few minutes.
- 16
Garnish with roasted cashews, fried onions, cilantro, and fresh mint leaves before serving.
- 17
This Veg Pulao with Soya Chunks is a protein-packed twist on the classic pulao. The coconut milk adds richness while the marinated soya chunks absorb the spices beautifully. It tastes great with raita, pickle, or a simple yogurt side.
