Soya Chunks Pulao Playful Cooking

Pulao is an aromatic rice dish, cherished across cultures, holds a special place in the hearts and palates of millions worldwide. There are various different kinds of pulao, and you can make it vegetarian or non-vegetarian too. The dish call for a meticulous balance of spices, aromatics, and main ingredients, each contributing to its distinctive flavor profile. I used here soya chunks which is bland on its own but absorbs flavors beautifully.

What is Soya Chunks

Soya chunks, also known as soy nuggets or textured vegetable protein (TVP), are made from soy flour, rendering them low in fat while rich in protein, fiber, and essential nutrients. It is very commonly used in Indian cooking. One of the greatest attributes of soya chunks is their versatility in cooking, allowing them to be incorporated into a wide range of dishes. Soya Chunks Pulao is a very easy weeknight dinner option, that is healthy and can be made very quickly. It pairs beautifully with beetroot raita

Ingredients for Soya Chunks Pulao

Soya Chunks - Soya chunk nuggets are easily available in Indian stores. You will find various different brands, but the most common or popular brand I grew up eating is nutrela soya chunks Rice - While most people will say Basmati rice is the best rice for pulao and yes it gives a lovely fluffy texture to the pulao. But some regions in India do prefer to use aromatic short grain rice. I have tried both, and personally I do prefer the basmati for this pulao with soya chunks. Cauliflower Florets - I often make soya chunks pulao just with soya chunks, but occasionally I like to add some vegetables too, like cauliflower florets. Onion, garlic and ginger - Onion is optional, and you can definitely skip it, but I like to add some for subtle sweetness. Also, occasionally for a richer taste, I caramelize the onion. Ginger garlic is very common in any Indian dish, and it’s pretty much the base for most of the dishes. Whole Spices - Adding few whole spices enhance the taste of the pulao. Bay leaves, star anise, mace, cinnamon, both green and black cardamoms are a few of the spices. Ground Spices - You can make it spicy or keep it mild. I go with the regular cumin powder, coriander powder and chili powder, plus turmeric for some color. I also like to add fennel powder, and it’s a personal choice, but not commonly used in authentic pulao dishes. Occasionally I end the dish with Garam masala, but then some days I skip. Ghee/ Oil - I always use both while making ghee. The flavor of ghee is a must when it comes to pulao, and you can choose to use vegan ghee too.

Steps to prepare

1- Soak the soya chunks in hot water with some salt for 15 minutes to soften the dry soya chunks. In the meantime, finish the prep of chopping. 2- Heat the electric pot in sauté mode and add ghee along with oil. You can simultaneously make this in regular pressure cooker too. 3- Start by adding the whole spices and let it sizzle for close to a minute to release the aroma. 4- Add onion and finely chopped ginger garlic. Then sauce for a while. Season with salt. 5- Next, add the cauliflower florets and add the ground spice powder and sauté for couple minutes. 6- Squeeze the water out of the soya chunks and add that along with washed rice. Add a little more salt and stir it around. 7- Add hot water, stir and cover the pot. Make you the vent is sealed and pressure-cook it for 12 minutes. Release the steam once the time if up and open the lid. 8- Add frozen peas if using, and a little bit of sugar. Give a stir and let it rest for 5 minutes before serving. Whether you’re a seasoned vegetarian or a meat-eater looking to explore plant-based alternatives, incorporating soya chunks into your diet is simple and rewarding. Get creative with marinades, spices, and sauces to enhance the flavor of soya chunks and create satisfying and nutritious meals that the whole family will love.