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Soya Chunks Pulao (Nutrela Pulao)

Tanvi Srivastava
Soya Pulao or Soya chunks Pulao is a simple vegetarian rice dish made with basmati rice, onions, soya chunks and spices. Easily made vegan (just skip the ghee) and comes together in 30-35 minutes using a pressure cooker(or instant pot).Serve as a main meal or as a side dish, this pulao is great for lunchboxes too.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 497 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 1.5 cup soya chunks 1 use mini soya chunks about 75 g
  • 1 cup basmati rice
  • 4 tablespoon avocado oil or any cooking oil
  • 2 green cardamom
  • 1 bay leaf
  • 2 dried red chillies
  • 6-8 black pepeprcorn
  • 1 teaspoon cumin seeds
  • 1 medium onion sliced in half moons
  • ½ tablespoon garlic paste simply pound 3 fat garlic cloves in a mortar pestle
  • ⅔ cup mixed vegetables I used 1 diced carrot (about 80g) and ⅓ cup fresh peas
  • 1 tomato sliced in half moons
  • ½ teaspoon red chilli powder or cayenne, adjust to taste
  • 1 tablespoon Kitchen King Masala or Pav Bhaji Masala or Biryani masala (or use garam masala )
  • ½ teaspoon shah jeera optional
  • ½ inch ginger julinned
  • 1 tablespoon ghee optional
  • 1.25 teaspoon salt adjust to taste
  • 2 +⅓ cup warm water
  • ¼ cup cilantro chopped, for garnish

Instructions
 

Preparation

  • Add soya chunks to a large bowl, add ¼ teaspoon salt and pour enough boiling water to cover them fully. Let stand for 15 minutes. Once water is okay to touch, squeeze and discard all the water out. Now the chunks are ready for your recipe.
  • Add rice to another large bowl and rinse 2-3 times under running water. Soak in enough water for 15-20 minutes. 
  • While the rice and soya chunks are soaking do the rest of preparation. Slice and dice the vegetables. Julienne the ginger and make garlic paste. You could use store bough garlic paste too.

Cook The Pulao

  • Warm up the oil in a pressure cooker. Use saute mode for instant pot.
  • Temper the oil with all the whole spices (except shah jeera). Saute for 10-15 seconds taking care not to burn. 
  • Add the sliced onions next and fry on low medium heat till the onions are golden brown (but not too dark). It takes 7-9 minutes for onions to brown. The color of the onions will decide the color of pulao, please dont rush.
  • Add the garlic, mixed vegetables and tomatoes next. Add red chilli powder. Fry everything on low flame for 2-3 minutes until the tomatoes begin to soften. Dont cook down the tomatoes. We dont want a runny masala.
  • Next, add the rehydrated soya chunks. Sprinkle the pav bhaji masala and salt. Mix and fry the soy chunks with the masala for good 3-4 minutes so that they are coated in the masala and appear shiny.
  • Add the drained rice next along with shah jeera and ginger. Add 2 + ⅓ cups of water. Pro tip:- Taste the water right now, it should taste sharp salty. This will ensure that your pulao is perfectly seasoned at the end of cooking. 
  • Add a tablespoon of ghee and close the lid of the pressure cooker (or instant pot).
  • Pressure cook on medium stove for 2-3 whistles. Or set the IP on pressure cook mode for 6-7 minutes. Let pressure release naturally.
  • Let the pulao rest for 10-12 minutes before fluffing it up. Always fluff using a small saucer or a wide silicone spatula or a flat cooking spoon from one side. This makes sure that the rice wont break.
  • Serve garnished with cilantro. Add a bowl of yogurt and salad as sides.Enjoy!

Notes

Notes
Nutrition facts mentioned are an estimation only. 
  • Always always use soaked rice when making pulao. You don't need to soak for long, 20-25 minutes is enough. You will be surprised by how soaked rice cook evenly and the texture is softer.
  • Use salted water to soak the soya chunks, it really flavors them.
  • Dont skimp on oil. Rice dishes like pulao or biryani need an optimum quantity of fat. This not only makes a difference in the taste but also helps in khila khila (fluffy) rice that we all associate with such dishes. If you use less oil, your pulao will cook like steamed rice.
  • Always let the pulao rest for 20 minutes after its done cooking. If you touch it with spoon right away, the rice is very soft and will break. I know its tough to wait but please do.
  • Add warm water - this maintains the temperature of the cooking pot/pressure cooker.
  • If possible, always make pulao in a wide bottom pot. I prefer using a wide bottom pressure cooker - this makes sure that the pulao stays fluffy.
  • Spicy- Add ½ teaspoon of red chilli powder or cayenne when cooking the pulao. You could add few slit green chillies too.
  • Kid Friendly- Pav Bhaji Masala or Kitchen King masala is spicy! Use only ½ teaspoon when making for kids.
  • Deluxe- Sprinkle birista(browned onions) on the pulao before serving.

Nutrition

Calories: 497kcalCarbohydrates: 59gProtein: 23gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 10mgSodium: 754mgPotassium: 345mgFiber: 9gSugar: 7gVitamin A: 2088IUVitamin C: 43mgCalcium: 160mgIron: 5mg
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