Easy Maincourse, Indian Recipes, kids menu

Soya Matar Pulao

Pulaos are ultimate comfort food for the variety they come in! I love the fact that how any and every ingredient can be used in preparing Pulao which bring about a good riot of flavours and texture!

Pulao is essentially a rice based dish that is made using whole spices or fresh herbs for flavor and has stir fried ingredients like vegetables, meat, nuts, beans & pulses, etc.

I like the fact how most Pulaos can be a last minute decision to rustle up meaning if you have the ingredients ready there is no pre – planning required just quick action.

Sharing today is a Soya Peas Pulao that I specially enjoy for the protein dose it gives, and for the lovely juicy soya chunks I love dunking my teeth in.

Soya Chunks are made from soy bean and basically marketed to the vegetarian food lovers as “plant meat”.

Well, I enjoy and reccommend it to everyone as it is a good source of protein and convenient to use in dishes.

I usually rely on Pulaos as a quick fix meal and serve it along with papad, homemade pickle and a crunchy raita. Makes a lip smacking meal with a good mix of flavours & textures.

I prepared the Pulao using Soya Chunks along with Peas as the main ingredients. You may choose to add more vegetables or use other textured soya forms like bites or granules.

Soya Matar Pulao

1 cup Basmati rice or any long grain rice
1 cup Soya Chunks
1/2 cups green peas
1 cup thinly sliced onions
2 tbsp ginger garlic paste
1/2 cup whisked curd
1/4 cup oil
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder/ haldi
1 tablespoon coriander – cumin powder / shania – jeera powder
1/2 cup finely chopped coriander n mint leaves (chop them together)
Salt as per taste

Whole Spices
3 Bay leaf / tej patta
2 Black cardamom / badi elaichi
3 green cardamom / elaichi
1 1inch stick cinnamon / dalchini
3 black pepper / kali mirch
1 tablespoon cumin / jeera

Step 1 – Wash and soak Rice for 30 min before prepping the other ingredients

Step 2 – Soak Soya Chunks in 3 cups of water and boil for 5 minutes with 1/2 teaspoon salt. Drain and keep aside.

Step 3 – In a wide bottomed pan heat oil. Add all whole spices in hot oil and close the pan with a tight fitting lid. Switch off the burner.

Step 4 – After a minute, switch on the burner and open the lid. Add in onions and saute till translucent.

Step 5 – Add in curd, ginger garlic paste, powdered spices, green peas and saute for 5 minutes on low flame.

Step 6 – Add in the Soya Chunks, salt and rice. Mix well. Add about 2 cups of water and the chopped leaves. Give it a stir and cover with lid. Let the Pulao cook on medium flame for 15 minutes or till the rice is cooked.

Step 7 – Once ready fluff the Pulao and serve hot with desired accompaniments.

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