This soya pulao is a delicious and easy way to make dinner in bulk and store it for the next day. I love such one-pot rice recipes and this recipe was a result of the quarantine experience, when we were at home all the time and had no option to order in food. Top that up with work from home! It was a really stressful time and such one-pot meals really saved me and my family.
This soya pulao recipe is easy, delicious and can be customised as per choice. I loved adding green beans to it, and you can go ahead and load it with more vegetables of your choice.
Me and my family have been eating this soya pulao a lot lately and it has been such a saviour during the lockdown. Minimal ingredients, easy process and a big batch of food – pulao’s always make for a smart meal option for me. I hope this inspires you and helps you cook something delicious for your family. Stay safe and stay strong.
Making the perfectly fluffy rice
For this pulao, find yourself the best quality long grained basmati rice. Wash the rice thoroughly with water till its clear. Next, soak it for exactly 30 minutes in room temperature water. After that, strain the water and keep the rice as dry as possible. I used a sieve to release the water and keep it undisturbed. Do not soak for more than 30 minutes as the rice will become too wet and will cook very fast, and end up sticking to each other. Soaking for longer duration might also break the rice. Soaking is an essential pre-requisite to get the perfectly fluffy rice that you see in this egg pulao.
Correct water quantities
Next is the perfect amount of water for the rice to cook. I have added the exact measurements for this recipe, but the usual and easy rule to follow is – For every cup of rice that you use, use half cup more water than that. For example, if you use 1 cup of rice, use 1.5 cups of water. If you use 2 cups of rice, use 2.5 cups of water. And the water should always be hot if you’re making the rice in a pot. Otherwise, the temperature difference might ruin the rice. This rule applies only if you soak the rice for 30 minutes before cooking it.
Low flame and rest
Lastly, perfectly fluffy rice is always cooked in low flame. If you’re making rice in a pot, make sure you cover and cook it in the lowest flame possible. And once its done, do not serve immediately. Turn off the gas and let it rest for another 10-15 minutes. This will give the perfect edge to the rice and make it bloom to its best ability.
Ingredients in this soya pulao
This one-pot soya pulao is so wholesome, and requires just a few basic Indian pantry essentials. The soya chunks need to be soaked and softened in hot water. All the excess water needs to be removed so that it does not mess up the water ratio in the pulao. The rice is also soaked prior to starting the cooking process. Aromatics include fresh ginger-garlic paste, and spices are also very staple ones – cumin, red chilli, coriander and black pepper. The addition of herbs like mint really elevates the flavour profile of this soya pulao. Do not miss out on the mint.
There is no addition of turmeric in this recipe. You can add it if you like to get a beautiful yellow colour. I have also skipped on tomatoes.
Let’s take a look at the recipe:
Preparation time – 30 minutes
Cook time – 45 minutes
Serves – 5-6 people
- 2 cups soya chunks
- 1 1/2 cups basmati rice
- 2 tbsp mustard oil
- 1 tbsp ghee
- 2 dried red chillies
- 1 bay leaf
- 2 tsp cumin seeds
- 1 inch cinnamon stick
- 2 cloves
- 2 cardamoms
- 1 large onion, finely sliced
- 1 tbsp ginger-garlic paste
- 2 cups green beans
- Salt to taste
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1/2 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- 1/2 cup hot water (for the masala)
- 2 cups water (for the rice)
- 1/2 tsp garam masala
- A handful of fresh coriander leaves
- A handful of fresh mint leaves
- Soak the soya chunks in hot water for 20 minutes. Squeeze the excess water out and set aside.
- Wash the rice thoroughly. Soak in water for 30 minutes.
- Heat oil in a skillet. Once the oil starts to smoke gently, reduce the flame.
- Temper with bay leaves, dried red chillies, cumin powder, cardamom, cinnamon stick, cloves and bay leaf.
- Add the sliced onions and stir on medium flame till they turn brown.
- Once the onions are brown, add the ginger-garlic paste and mix till the raw aroma disappears.
- Add the green beans and the soya chunks. Give it a good mix.
- Season with all the spices – salt, cumin powder, black pepper powder, coriander powder and Kashmiri red chilli powder.
- Pour some hot water if necessary.
- Once all the spices are assimilated into the masala, add the soaked rice. Gently mix to prevent the rice grains from breaking.
- Add hot water and stir. Add garam masala, coriander and mint leaves. Cover and cook on low flame for 30 minutes.
- Check rice after 30 minutes with a fork. Turn the flame off and let it rest for another 15 minutes.
- Serve hot with raita and salad.
This soya pulao recipe is perfect for a busy day. I usually like to make this in a large batch like this so that it also covers us for another one or two meals.
I hope you try out this easy and wholesome soya pulao recipe soon.If you do, let me know how it turned out for you.
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