Methi And Soya Chunks Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 2 cups - basmati rice (cooked)
  • 2 - bay leaves, cloves, cinnamon sticks, cardamom
  • 1 - onion (chopped)
  • 1 - tomato (chopped)
  • 20 - soya chunks
  • 1 small bunch - methi leaves (washed and chopped)
  • 1 - green chilli (slit opened)
  • Salt - to taste
  • Oil - 2 tbsp
  • To Grind:
  • 1 inch - ginger piece
  • 4 - garlic pods
  • 2 tbsp - grated coconut
  • 1 tsp - garam masala
  • 1 tsp - black peppercorns + cumin seeds
  • 1 tsp - fennel seeds
  • 2 - green chillies

How to Make Methi And Soya Chunks Pulao

  • Grind everything from the list 'To Grind' as a fine paste and keep aside.
  • Meanwhile, boil some water in a pan with salt and cook the soya chunks until they double in volume.
  • Drain the excess of water and squeeze out the water and keep aside.
  • Heat enough oil in a large kadai. Add the whole spices and fry them until they turn brown.
  • Add the chopped onion and tomato pieces and saute them with enough salt until it turns mushy.
  • Meanwhile, if you have prepared the rice earlier bring it to room temperature.
  • Add the grounded paste to the vegetables and stir in simmer for few minutes.
  • Now add the cooked soya chunks and chopped methi leaves to the masala.
  • Stir them continuously until the oil separates.
  • Now mix the cooked rice to the masala and toss them gently until they get well mixed.
  • Add the coriander leaves and put off the stove.
  • Recipe courtesy: Priya Easy N Tasty Recipes