About the Recipe
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Ingredients
🌿 Ingredients
Main:
1 cup basmati rice (preferably brown rice or quinoa for extra fiber)
1 cup soya chunks (nutrela/meal maker)
1 large onion, thinly sliced
1 medium tomato, chopped
1 small carrot, diced
½ cup green peas (optional but adds protein & color)
1–2 green chilies, slit (optional)
1 tbsp ginger-garlic paste
2 tbsp ghee or olive oil
Salt – to taste
2 cups water (adjust depending on rice type)
Whole Spices (optional but aromatic):
1 bay leaf
1 cinnamon stick (1 inch)
2 cloves
1 green cardamom
½ tsp cumin seeds
Powdered Spices:
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
½ tsp turmeric
1 tsp red chili powder (adjust to taste)
1 tsp biryani masala or pulao masala (optional but great flavor)
Preparation
🍳 Instructions
Prep the Soya Chunks:
Boil water with a pinch of salt.
Add soya chunks and cook for 5–7 minutes until soft.
Drain and rinse with cold water.
Squeeze out extra water and cut large chunks in half if needed.
Prepare the Base:
Heat ghee/oil in a pressure cooker or pot.
Add cumin seeds and whole spices. Sauté until fragrant.
Add onions; sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1–2 minutes.
Add Veggies and Spices:
Add chopped tomatoes and cook until soft.
Stir in all powdered spices and salt. Cook 1–2 minutes.
Add Soya & Rice:
Add the squeezed soya chunks, carrot, peas, and rinsed rice.
Mix gently to coat with the masala.
Cook the Pulao:
Add 2 cups of water (adjust slightly if using brown rice).
Mix well and cook:
In a pressure cooker: 1 whistle, then simmer for 5 minutes.
In a pot: Cover and cook on low flame until rice is done (~15 minutes).
Fluff & Serve:
Let it rest for 5 minutes.
Gently fluff the rice and garnish with fresh coriander and a squeeze of lemon juice.
🥗 Optional Add-ons for Extra Protein
Add ½ cup boiled chickpeas or paneer cubes (for vegetarians).
Add 1 scoop unflavored pea protein mixed with a few tablespoons of warm water — stir in at the end.