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Soya Chunks Pulao

Neha
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories

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.