Soya Granules Pulao Recipe
Soya Granules Pulao Recipe with step-by-step pictures. It is a simple, mildly spiced, and nutritious pulao made by cooking soya granules, with fragrant basmati rice and an array of aromatic spices. It can be enjoyed as a standalone dish or paired with raita (yogurt sauce), curry, or a side salad for a complete meal.
Today I’m sharing pulao recipe using soya granules and vegetables. The recipe has tips that ensure your soya granules pulao turns out perfectly every time.
This pulao recipe combines the goodness plant based protein with the fragrant and delicate texture of basmati rice. It also provides a balanced combination of carbohydrates, protein, and vegetables, making it a nutritious addition to your mealtime repertoire.
What is Soya Granules Pulao?
Soya Granules Pulao is an Indian rice dish made with soya granules and a variety of aromatic spices.
Soya chunks, also known as soy meat, are made from defatted soy flour that has been processed into various shapes and sizes. Some of the most common names for soya chunks are Meal Maker, Soya Vadi/Wadi, Soyabean Badi, Soya Kheema.
There are different sizes of packaging for soya chunks available in the market – chunks, mini chunks, and soya granules.
Soya granules look like minced meat, so also called soya kheema but are 100% vegetarian with no fat. Even the texture is very similar to meat. They are readily available in many grocery stores.
What sets soya granules pulao apart from other pulao dishes is the added protein content.
Health Benefits of Soya Granules
They are an excellent substitute for meat as they are a great source of plant-based protein and low in fat and calories, making them ideal for weight loss and management.
Soya granules are also rich in antioxidants, which help to prevent chronic diseases and boost overall health.
They are also a good source of iron, calcium, and zinc, which are essential for maintaining healthy bones, blood, and immune system.
About Soya Granules Pulao Recipe
Soya Granules Pulao is a pulao variant, that combines basmati rice and soya granules cooked in a spicy masala.
Soya granules have a meaty texture that adds a satisfying chewiness to the pulao. This texture, along with the protein content, helps provide a feeling of satiety and makes the pulao a hearty and filling meal.
Soya does not have a flavor of itself. It has the unique ability to absorb flavors, making them an ideal addition to a variety of dishes.
To enhance the flavor and aroma of soya granules pulao, I have used a special spice mix, “Everest brand Meat Masala.” It is a blend of various spices that creates a harmonious balance of savory, earthy, and warm notes that complement the taste of soya granules.
I made this soya pulao with soya granules and also added a few vegetables. The spices and herbs make this dish aromatic with the added goodness of vegetables and soya.
Compared to using a traditional pressure cooker, cooking pulao in an open pot is non-messy and reduces the risk of overcooking the rice.
This can be made anytime either for lunch or dinner and is also a great option to pack in the office lunch box or school box.
Reasons to make
Easy to prepare.
Flavorful and aromatic.
Good option for traveling.
Makes great leftovers.
1. Rice quality: Choose good quality and aged basmati rice. The aged basmati rice tends to have longer grains, lower starch content, results in a more flavorful and fragrant dish.
2. Rinse the rice: Rinse the rice thoroughly under running water until the water runs clear. This will help remove excess starch and prevent the rice from sticking together.
3. Soak the rice: Soak the rice for at least 30 minutes before cooking. Soaking the rice softens the grains, reduces the cooking time, and results in longer rice grains.
4. Soak the soya granules in hot water: soya granules can sometimes have a faint, peculiar smell due to the processing method or storage. Soaking them in hot water helps to remove any lingering odors.
5. Saute the soya granules: sautéing the soya granules in the cooking fat adds a depth of flavor to them. It helps to toast and develop their natural nutty flavors, making them more delicious. The process of sautéing also allows the soya granules to absorb the flavors of the spices.
6. Do not skip curd/yogurt: it adds a subtle tangy flavor to the pulao, balancing the spices and other ingredients. It also helps in keeping the pulao moist and prevents it from drying out.
7. Mint and coriander leaves play a significant role in enhancing the flavor and aroma of vegetable pulao.
8. Rice to water ratio: the right rice to water ratio is typically 1:2 (one part rice to two parts water) for aged basmati rice.
9. Add soaked basmati rice to boiling water: when basmati rice is added to boiling water, the heat causes the rice grains to start absorbing moisture immediately. As the rice absorbs water, it expands, and the grains become larger and more plump.
10. Do not to open the lid while simmering pulao: cooking with lid allows the rice to cok evenly, retain moisture, and achieve desired texture of separate long grain rice. Opening the lid releases the built-up heat and steam, resulting in undercooked or dry rice.
11. Let it rest: After the pulao is cooked, let it rest for 5-10 minutes before serving. This will help to blend the flavors and make the pulao more flavorful.
12. Fold and mix: Start from the edges and work your way towards the center, ensuring that all the rice is evenly mixed. Be careful not to stir or toss the rice vigorously, as it can break the grains and affect the texture.
Basmati Rice: use long-grain rice for a distinct aroma and flavor.
Soya granules: I have used the Nutrela brand. You can use any good brands available in the market.
Cooking Fat: I have used vegetable oil and clarified butter in this recipe.
Whole spices: bay leaves, shahi jeera, cloves, cinnamon sticks, star anise, stone flower, and green cardamom pods.
Vegetables: onion, carrot, beans, and green peas.
Ground Spices: turmeric powder, red chili powder, and meat masala.
Curd and ginger-garlic paste.
Seasoning & Herbs: salt, mint leaves, and coriander leaves.
How to make Soya Granules Pulao (Step-By-Step)
Step 1: Rinse & Soak rice
1. Measure 1 cup of basmati rice and transfer it to a bowl.
2. Fill the bowl with cold water. Use enough water to fully submerge the rice.
Gently swirl the rice grains in the water using your fingers. This helps to loosen any dirt, debris, or excess starch clinging to the rice.
3. Refill the bowl with fresh cold water and repeat the swirling process 2-3 times until the water runs clear.
Add fresh water and soak for at least 30 minutes.
Step 2: Soaking the Soya Granules
4. Place 1/2 cup of soya granules in a bowl. Pour hot water over them. Let them soak for about 10-15 minutes or until they become soft and plump.
5. After 15 minutes, use a strainer to drain the water and squeeze out any excess moisture from the granules.
Alternatively, you can use fingers to squeeze the soya granules.
Step 3: Making the Soya Granules Pulao
6. Heat in a large pan or pot over medium heat. Add the 1 tsp shahi jeera, 2 cloves, 2 green cardamom pods, 1 inch cinnamon stick, 1 star anise, 1 stone flower, and bay leaf. Sauté until they crackle and fragrant.
7. Add 1 onion thinly sliced. Sauté until the onions become soft.
8. Add 1 tbsp ginger garlic paste and saute until the raw flavor goes away.
9. Next, add the 1/4 cup of mixed vegetables and squeezed soya granules. Saute for a minute until the vegetables start to soften.
10. Add 1/2 tsp turmeric powder, 1-2 tsp red chili powder, and salt. Mix well to evenly coat the soya granules and vegetables with the spices.
11. Add green peas, 6-8 mint leaves, and 2-3 tbsp coriander leaves. Saute for a few seconds until the leaves wilt.
I have used frozen peas so added them at this stage. If using fresh peas, add them along with other vegetables. The leaves add a refreshing and aromatic touch to the pulao.
12. Add 1/4 cup of curd and saute stirring continuously until the oil separates on the sides of the pan.
13. Once the oil separates, add a green chili and 1-2 tsp meat masala powder. Saute for 10-20 seconds.
Raw green chili adds flavor and a hint of spice.
14. Add 2 cups of water and bring the to a rolling boil over high heat.
15. Once the water reaches a rolling boil, add the drained basmati rice to the pot. Stir gently to ensure the rice is evenly distributed in the water.
16. Add 1-2 tbsp clarified butter and gently mix. Taste test and add salt and spice, if needed.
The water has to be slightly salty. Remember that the salt added to the water is the only source of seasoning the rice.
17. Continue to cook on high flame until the level of water reduces and you see the rice grains.
18. Reduce the heat to low and cover the pot with the lid. Simmer for 10-12 minutes, or until all the water is absorbed and the rice grains are tender. For me, it took exactly 10 minutes.
Avoid opening the lid during this time, as it can disrupt the cooking process and affect the texture of the rice.
19. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. After the resting period, remove the lid and gently mix the rice ensuring that all the rice is evenly mixed.
Soya Granules Pulao is ready. Serve hot with your choice of side dish.
Soya granules pulao is a delicious dish that can be relished on its own or with a variety of sides to make a complete meal. Here are some serving suggestions:
1. Raita: Soya granules pulao pairs well with a side of refreshing raita. You can make raita with yogurt, onion, cucumber, tomatoes, and a sprinkle of spices like cumin and black pepper.
2. Salad: Accompany the soya and vegetable pulao with a simple salad. You can prepare a fresh salad using chopped cucumbers, tomatoes, and onions. Squeeze fresh lemon juice and sprinkle chat masala for an extra burst of flavor.
If you have leftover soya granules pulao, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and consume it within 2-3 days.
When you’re ready to enjoy the frozen soya granules pulao, remove the desired portion from the refrigerator. Transfer the pulao to a microwave-safe dish or a pan and reheat it thoroughly. Make sure to stir occasionally to ensure even heating. Add a splash of water if needed to prevent drying out.
Variations & Substitutions
1. For pressure cooker method: Follow the same recipe. The water quantity will be less, add 1.5 cups of water for every 1 cup of basmati rice and pressure cook for 2 whistles on a high flame.
2. You can substitute meat masala powder with garam masala, shahi biryani masala powder, or pav bhaji masala for variation in flavor.
3. You can replace curd with tomato.
4. Add coconut milk: use 1 cup of coconut milk and 1 cup of water. It adds a delightful creaminess and subtle sweetness to the dish, making it a delightful variation of the classic recipe.
More Related Recipes
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Soya Granules Pulao Recipe
- 1 cup Basmati Rice (aged and good quality)
- 1/2 cup Soya granules (any good brand)
- 2-3 tbsp Oil
- 2 numbers Bay leaf
- 2 numbers Cloves
- 1 inch Cinnamon stick
- 2 numbers Green cardamom
- 1 small Star anise
- 1 tsp Shahi jeera
- 1 small Stone flower
- 1 small Onion (thinly sliced)
- 1 tbsp Ginger garlic paste
- 1/4 cup Mixed Vegetables (carrot, green peas, and beans)
- 1/2 tsp Turmeric powder
- 1/2-1 tsp Red chili powder
- 1-2 tsp Meat masala powder (any good brand)
- 1/4 cup Curd (fresh)
- 6-8 numbers Mint leaves
- 2-3 tbsp Coriander leaves
- 1-2 tbsp Clarified butter (ghee)
- Salt to taste
Rinse & Soak the Rice
- Measure 1 cup of basmati rice and transfer it to a bowl.
- Fill the bowl with cold water. Use enough water to fully submerge the rice.
- Gently swirl the rice grains in the water using your fingers. This helps to loosen any dirt, debris, or excess starch clinging to the rice.
- Refill the bowl with fresh cold water and repeat the swirling process 2-3 times until the water runs clear.
- Add fresh water and soak for at least 30 minutes.
Soak the Soya Granules
- Place 1/2 cup of soya granules in a bowl. Pour hot water over them. Let them soak for about 10-15 minutes or until they become soft and plump.
- After 15 minutes, use a strainer to drain the water and squeeze out any excess moisture from the granules. Keep it aside.
Making Soya Granules Pulao
- Heat in a large pan or pot over medium heat. Add the shahi jeera, cloves, green cardamom pods, cinnamon stick, star anise, stone flower, and bay leaf. Sauté until they crackle and are fragrant.
- Add the sliced onions. Sauté until the onions become soft.
- Add the ginger garlic paste and saute until the raw flavor goes away.
- Next, add the vegetables and squeezed soya granules. Saute for a minute until the vegetables start to soften.
- Turn the flame to low, add turmeric powder, red chili powder, and salt. Mix well to evenly coat the soya granules and vegetables with the spices.
- Add curd and saute stirring continuously until the oil separates on the sides of the pan.
- Once the oil separates, add a green chili and meat masala powder. Saute for 10-20 seconds.
- Add 2 cups of water and bring the water to a rolling boil over high heat.
- Once the water reaches a rolling boil, add the drained basmati rice to the pot. Stir gently to ensure the rice is evenly distributed in the water.
- Add clarified butter and gently mix.
- Continue to cook on high flame until the level of water reduces and you see the rice grains.
- Reduce the heat to low and cover the pot with the lid. Simmer for 10-12 minutes, or until all the water is absorbed and the rice grains are tender. For me, it took exactly 10 minutes.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. After the resting period, remove the lid and gently mix the rice ensuring that all the rice is evenly mixed.
- Soya Granules Pulao is ready. Serve hot with your choice of side dish.
10-15 minutes. Add whole spices, this allows the spices to permeate the rice and enhance
the pulao’s aromatic profile. Adjust the spice levels according to your taste preference. If you prefer a
spicier pulao, you can increase the amount of red chili powder or add more
green chilies. While soya granules are the star ingredient in this pulao, you can also
include other vegetables like carrots, peas, beans, bell peppers, or corn
for added color, texture, and nutrition. Use the right ratio of water to rice. The ratio typically used for basmati
rice is 1:2 (one part rice to two parts water). Once the pulao is cooked, let it rest for a few minutes with the lid on.
This allows the rice grains to settle, resulting in a more flavorful and
evenly cooked pulao.
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