Soya Chunks Pulao

By: Subhadra Burugula

Soya Chunks Pulao
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 3-4 servings, basmati rice, cilantro, contributed, cook 20 min, coriander powder, cumin seeds, dairy free, easy, garam masala, ghee or oil, ginger-garlic paste, gluten free, green chili chopped, indian, main course, onion, plant-based, prep 10 min, pressure cook, red chili powder, salt, sauté, soya chunks, tomato, turmeric powder, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
3-4 servings
Ingredients
  • 2 tbsp ghee or oil
  • 2 tsp cumin seeds
  • 1 onion
  • 2 green chili chopped
  • 1 1/2 tbsp Ginger-Garlic paste
  • 1 big tomato
  • 11 ounces soya chunks
  • 11 ounces Basmati rice
  • cilantro
  • 4 cups Water
  • 1 tsp turmeric powder
  • 1 1/2 tbsp coriander powder
  • red chili powder
  • salt
  • 2 1/2 tsp garam masala
Instructions
  • Put instant pot on sauté mode high. Add ghee/oil, when hot add cumin seeds - fry well.
  • Add onions and green chilies, fry till onions turn slightly golden. Add ginger garlic paste and fry well (for 2 minutes or so).
  • Add tomatoes and fry for 3 minutes or until mushy. Add all the spices mentioned above and mix well
  • Add soya chunks and rice along with water and mix. Turn off sauté mode.
  • Put the lid and vent to sealing position, and push the Rice button
  • Do natural release or quick release after 2 minutes in warm mode. Garnish with cilantro
Notes
  • 5.5 ounce Cup is used for measuring Soya chunk, Rice and water.
  • Vegans can use Oil instead of ghee.
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