Tag: onepotrecipes

Soya Pulao

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.

soya pulao

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

Soaking

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.

soya pulao

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.

soya pulao

soya pulao

Let’s take a look at the recipe:

Preparation time – 30 minutes

Cook time – 45 minutes

Serves – 5-6 people

[ingredients title=”Ingredients”]

  • 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 [/ingredients]

[directions title=”Directions”]

  1. Soak the soya chunks in hot water for 20 minutes. Squeeze the excess water out and set aside.
  2. Wash the rice thoroughly. Soak in water for 30 minutes.
  3. Heat oil in a skillet. Once the oil starts to smoke gently, reduce the flame.
  4. Temper with bay leaves, dried red chillies, cumin powder, cardamom, cinnamon stick, cloves and bay leaf.
  5. Add the sliced onions and stir on medium flame till they turn brown.
  6. Once the onions are brown, add the ginger-garlic paste and mix till the raw aroma disappears.
  7. Add the green beans and the soya chunks. Give it a good mix.
  8. Season with all the spices – salt, cumin powder, black pepper powder, coriander powder and Kashmiri red chilli powder.
  9. Pour some hot water if necessary.
  10. Once all the spices are assimilated into the masala, add the soaked rice. Gently mix to prevent the rice grains from breaking.
  11. Add hot water and stir. Add garam masala, coriander and mint leaves. Cover and cook on low flame for 30 minutes.
  12. Check rice after 30 minutes with a fork. Turn the flame off and let it rest for another 15 minutes.
  13. Serve hot with raita and salad. [/directions]

soya pualo

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.

If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy cooking!

Chana Dal Pulao

It’s lockdown day 5738821 and peak summers isn’t helping. With all of us being homebound and going on with our worklives from home, we are also facing an increasing burden of domestic work. I have been getting a lot of messages on my Instagram lately where you all are asking me to add more easy recipes that do not take much time, are delicious and can be made in large batches. So here I am adding another personal recipe from my own kitchen that has saved me a lot of time, especially in this lockdown.

This chana dal pulao is extremely flavourful and delicious and will fill you up. I usually make a large batch that easily goes for two meals (we are three people). Having food ready in the fridge for the next meal is a different kind of relaxation, right? I completely understand the hassle of cooking everyday and sometimes we just don’t feel like going through that ordeal again. And peak summers does not really help in any case. So here is a one pot rice recipe that you will defintely love if you are also someone looking for easy meal options for yourself and those you live with.

chana dal pulao

While this recipe is easy, it does require some preparation in advance. Here’s what you need to keep ready before you start making the pulao.

  • Soak the rice – This step is very crucial to get rice that is fluffy and light. Wash the rice thoroughly under running water at least 5-6 times till the water that drains out is crystal clear. This step is very important as it helps to ensure that all the excess starch is removed so that you get rice that is fluffy and also not too heavy. Pro tip – Do not waste the starchy water. It is full of nutrients. Use it to water your plants. Once your rice is washed, soak the rice in clean water for 30 minutes to one hour. Till step will ensure that the rice fluff up to its maximum potential.
  • Boil your chana dal – To reduce the cook time of the pulao, we will have to keep the chana dal or split chickpeas ready. Wash the chana dal and soak them in water for 2 hours. Once they are soft, boil them in a pressure cooker for five to six whistles till they are soft (and not mushy).

chana dal pulao

Here’s the recipe.

[ingredients title=”Ingredients”]

  • 1 1/2 cups basmati rice
  • 1 1/2 cups chana dal (split chickpeas)
  • 1 cup finely chopped onions
  • 3 tbsp vegetable oil
  • 2 cardamoms
  • 2 cloves
  • 1/2 inch cinnamon stick
  • 1 cup fresh coriander leaves, roughly chopped
  • 5 garlic cloves
  • 1 inch ginger
  • 2/3 cup fresh tomato puree
  • Salt to taste
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp black pepper powder
  • 1/3 cup whisked curd
  • 1 tsp garam masala [/ingredients]

[directions title=”Directions”]

  1. Wash and soak the rice for 30 minutes.
  2. Wash the chana dal and soak them in water for 2 hours. Once they are soft, boil them in a pressure cooker for five to six whistles till they are soft.
  3. Make a paste of the ginger, garlic and coriander with about three tablespoons of water.
  4. Heat oil in a skillet or pot. Temper with cardamom, cloves and cinnnamon.
  5. Add the finely chopped onions and saute till they turn translucent and golden brown.
  6. Pour the ginger, garlic and coriander paste and cook on medium flame till you see the oil release from the sides.
  7. Add the fresh tomato puree and mix well. Cover and cook for a few minutes till rawness disappears and oil splits from the masala.
  8. Uncover the skillet and give it all a good mix. Season with Kashmiri red chili powder, coriander powder, black pepper powder, cumin powder, turmeric powder and salt. Mix well.
  9. Add the boiled chickpeas and mix well till it gets coated well with the masala. Add two cups of hot water. Cover and let it cook till the dal comes to a luscious gravy.
  10. Add the soaked rice and gently mix everything together. Add two more cups of hot water and some garam masala. Mix and cover and cook for 30 minutes on the lowest flame possible.
  11. Check the rice after 30 minutes. Turn off the gas and let it rest undisturbed for another 15 minutes.
  12. Garnish with fried onions and fresh coriander.
  13. Serve hot with some raita and salad. [/directions]

chana dal pulao

chana dal pulao

I hope you try this chana dal pulao super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Happy cooking!