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Soya Chunks Pulao

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Total Time:
15-30 minutes
Rated 4 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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  • 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

  • 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.
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