Ingredients

• 1 cup - rice (basmati works great here)
• 1 cup - Soya granules/chunks
• 1 tsp - fennel seeds (or use cumin)
• 1/2 tsp - garam masala
• 1/2 tsp - cumin and coriander powder
• 1/4 tsp - turmeric powder
• 1/4 cup - peas, frozen
• 1 - onion, chopped finely
• 2-3 - tomatoes, chopped finely
• 1 inch - grated ginger
• 2-3 - cloves of garlic
• 2-3 - green chillies, sliced thinly (or as per taste)
• 1 - bay leaf (optional)
• 1/4 cup - dry roasted peanuts (optional)
• Salt and butter/ghee to taste
• A few sprigs of cilantro and mint to garnish

How to Make Soya Chunks Pulao

• In a skillet, heat 1 tsp of oil, add fennel, bay leaf, onions etc. and saute until you get an aroma.
• Then add the tomatoes, garlic, ginger and spices along with chillies and saute with some salt for a few more minutes.
• Add the soya granules. Usually the packet suggests to soak the granules/chunks in some warm water before adding. You can also add it directly but increase the quantity of water in that case.
• Then add the rice and saute for 1-2 minutes.
• Add 2.5 cups of water (or vegetable stock) along with salt.
• Close it with a lid and cook for 6-10 minutes.
• When almost done, add the frozen peas to the rice and give it a gentle stir. Cook for a minute.
• Garnish with the herbs.
• If you have finicky kids, then add some ghee or butter right at the end for additional taste.
• Serve it warm, garnished with toasted peanuts, with a spicy side dish.
• Recipe Courtesy: http://chefinyou.com/