Soyabean and rice recipe is a good way of getting wholesome nutrition and taste. Soybean Granules are rich source of fiber and protein along with carbohydrates.
Wash the rice and soak for half an hour in the water.
Take a pan and 2 cup boil water in it. Put 1/4 tea spoon salt in it and add soya chunks to it once the water starts to boil. Cover the pan with a plate and leave for 20 minutes.
Grind the cinnamon, cloves, black pepper and cardamom. Peel the ginger, wash and cut into long slices.
If you are making pulao in the cooker then heat ghee into it. Put cumin seeds into it and let it splutter. Keep the flame low. Now add ground masala, chopped ginger, turmeric powder to it.
Take out the soy chunks from the water and put them into the roasted masala and mix well. Strain the water from the rice and mix them too into the masala. Mix well and roast for 2-3 minutes with the ladle.
Pour water(2 cup, twice the quantity of rice) into the rice along with salt and lemon. Mix well and close the lid of the cooker. Pressure the cooker for upto 1 whistle and then turn off the flame.
Take out the half pressure from the cooker by lifting the whistle with a spoon. Once the steam comes out open the lid of the cooker and let the pulao cool down a little. Soya Chunks Pulao is ready.
How to make Soya Chunks Pulao in Microwave
You can easily make Soya chunks pulao is the microwave. But the masala have to roasted in the pan only. Now take a microwave safe bowl and put the roasted soya chunks, rice, twice the quantity of water of rice (2 cup) and lemon juice. Cover the bowl with a lid and microwave it for 12 minutes. Once the time is over keep the bowl inside the microwave for 5 minutes.
Soya Chunks Pulao is ready. Take out the bowl from the microwave and leave it for 2 minutes and then mix well with the ladle.
Serve the hot and fresh pulao with curs, pickle or chutney.
Suggestion:
You can add any vegetable in the pulao according to your taste and preference. Wash the vegetables, chop them and roast along with the soya chunks in the pan.
