Soya Chunks Pulao
Ingredients
Marinade
- 1 cup Soya chunks
- 1 cup Yogurt
- 1/2 tsp Turmeric
- 1/2 tsp Kashmiri red chilli powder
- 1 tbsp Ginger paste
- 1 tbsp Biryani masala powder
- 1/2 tsp Salt
- 1/2 Carrot Chopped
- 1/2 Green pepper Cubed
- 1 Small potato Cubed
- 1/2 Onion Petals
Main
- 3 tbsp Clarified butter
- 1 Bay leaf
- 2 NOS Cloves
- 1 Star anise
- 4 NOS Cardamom
- 1 tsp Cumin / (or Jeera)
- 1 Onion Chopped
- 1/2 tsp Ginger garlic paste
- 1 1/2 cup Basmati Rice Soaked
- 3/4 tsp Salt
- 3 tsp Fried Onion
- 1/2 tsp Biryani masala powder
- 3 tbsp Coriander Chopped
- 3 tbsp Mint Chopped
- 2 1/4 cup Water
Instructions
- First, boil soya chunks for 5 minutes in salt and vinegar water.
- Then marinate vegetables and soya chunks in curd along with spices.
- In a wok dry roast spices for 30 seconds, add clarified butter/ghee.
- Add chopped onion and sauté well.
- Add the prepared marinated soya and vegetables to the wok and level them out.
- Cook covered for 2 minutes
- Now add 1½ cup of basmati rice (soaked for 20 minutes) and spread evenly over marinated soya.
- Sprinkle 3 tbsp fried onions, ½ tsp biryani masala powder, and ghee mix, 3 tbsp coriander & mint.
- Pour 2¼ cup of water from sides.
- Cover and cook for 10-12 minutes on medium flame.
- Do not open and let it rest 10 minutes.
- Serve the soya chunks pulao with raita.