Plain Soya vegetable pulao

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 3 cups basmati rice, washed and soaked in water for 15 mins
  • 1 cup dried soya chunks, washed and boiled in water till soft
  • 2-3 tbsp ghee
  • 1 tsp fennel
  • 2 bay leaves
  • 2 big onions, finely sliced
  • 1 tbsp grated ginger
  • 3-4 green chillies, slit length wise
  • 1 cup chopped mixed vegetables like beans, green peas, carrots or potatoes
  • 1/2 tsp turmeric powder
  • salt to taste
  • 3-4 tbsp of fresh mint leaves (pudina)
  • 3 cups of freshly extracted coconut milk
  • 2 cups water
  • 2-3 tbsp lemon juice
  • Fresh coriander leaves for garnish
  • 3-4 bread slices (cubed and lightly fried in ghee), optional
  • 8-10 cashewnuts (lightly roasted in ghee till golden brown)
  • For masala powder- (lightly dry roast in a pan and grind to a fine powder)
  • 2 green cardamoms
  • 4 cloves
  • 2 cinnamon stick
  • 3-4 pepper corns
  • 1/4 tsp fennel seeds (optional)
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1-2 dry red chillies

How to Make Plain Soya vegetable pulao

  • Heat ghee in a heavy bottomed vessel.
  • Add fennel, bay leaves and stir for a few seconds till the fennel splutters.
  • Add the sliced onions, grated ginger and green chillies.
  • Saute the onions till they turn pink.
  • Add the mixed vegetables and on medium heat, let them cook.
  • Add salt and keep covered for 4-5 mins.
  • Add turmeric powder, masala powder and combine well. Stir fry for a minute.
  • Add the cooked soya chunks and keep covered for 2 mins.
  • Add the mint leaves and combine.
  • Add the coconut milk, let it come to a boil, reduce heat and add the water. Bring to a boil again.
  • Add the drained basmati rice and mix well.
  • Add salt, if required, at this stage.
  • Reduce heat to medium and let it cook covered with lid.
  • Finally, once the rice and vegetables are cooked, add the lemon juice, fried bread cubes, fried cashewnuts. Garnish with fresh coriander leaves.
  • Serve with raitha and mixed vegetable curry.