Soya Chunks Pulao | Meal Maker Biryani

Soya Chunks Pulao is a family favorite vegan rice pot dish. This delicious vegan rice recipe made with Soy chunks is one of the easiest TVP recipes! Try it!

My introduction to soya nuggets

I am proud of my growing up experiences because I have picked up so many learnings just by observing people cook! It's not just watching my parents cook but also my neighbors, friends, their moms, etc! It was like a free teaching school all along and that too unintentional! It is only now when I look back that I realize how rich an experience I have had and I am eternally grateful to each one of them. 

While growing up, I was in awe of my neighbor's daughter who was just good at everything I loved doing. She could knit, cook, direct plays, and was overall a very warm and beautiful person inside out. I have learned many things from her. It was she who would make Soya Pulao which we would gorge upon every time she made it. She even taught my mom her rice pot recipe. I still follow her recipe whenever I make this vegan rice recipe and thank her every time!

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One ingredient - many names

I was only aware that these are called soya nuggets or soya chunks but now I have realized that it is known by some more names - soy curls, textured soy protein, TVP mince, soy meat, or Meal maker. TVP means textured vegetable protein. There are many TVP recipes that you can cook but my favorite has to be the Soya Chunks Pulao. It is one of the easiest biryani/pulao recipes that you can make using this versatile vegan meat alternative!

I definitely want to build my collection of TVP recipes so you will see more recipes with TVP here in the coming months. In fact, if you have a favorite recipe, please do share it with me. I would love to try it out. 

What are soya chunks?

Soy chunks or meal maker or textured vegetable protein (TVP) is a processed soy product. They look like meat but are 100% vegetarian. You can use TVP to achieve that “meaty” texture you’ve been craving for and to help keep you on your plant-based diet. It’s perfectly fine to consume TVP recipes in moderation.

What are they made up of?

It is a by-product of extracting soybean oil. Once the oil has been extracted, the remaining defatted soy flour is cooked under pressure, extruded into various shapes and sizes (you may see it as crumbles, flakes, chunks or strips) then dehydrated. It has a protein content which is equal to that of meat. It is quick and also easy to cook. 

How do they taste?

When cooked, it resembles a meat-like texture and they are soft, juicy, and chewy. Since they don't have any flavor of their own, they absorb other flavors easily. 

Are they great plant-based meat alternatives?

Yes, soya chunks are both vegan, gluten-free, and great meat alternatives. Soy chunks are known for their various health benefits like their high protein content that exceeds eggs, meat, and milk! Soya nuggets are also a good source of vitamins especially vitamin D. No wonder TVP recipes are very popular among vegans and vegetarians. 

Ingredients needed

Making this flavorful rice pot dish is very easy. It uses basic pantry staples or ingredients that can easily be found.

• Soya Chunks - I prefer the Nutrela Soya chunks that are available at all leading grocery stores. You can also get the mini chunks. 
• Rice - Whenever I am making pulao, biryani, or fried rice, I prefer using Basmati rice is light, has a fluffy consistency, with the grains remaining separate rather than clumped together. Soaking them 30 minutes prior to cooking helps remove any starches from the surface of the grains which tend to make the cooked rice stickier. Also, Basmati is gluten-free and low in fat. 
• Veggies - I have used onions, tomatoes, and bell peppers. However, you can add or omit any veggies you want.
• Spices - Cumin, garlic, ginger, Jalapeno, or green chilies.
• Whole spices - Bay leaf, cloves, and cinnamon. Spices in any form add rich flavor to the dish without adding any calories, fat, sugar, or salt.
• Ground spices - Biryani masala, garam masala, and ground turmeric. You can skip Biryani masala if it's unavailable to you. 
• Indian herbs - Cilantro for the aromatic finish.

Steps to make it

Pic 1 - The first step is to prepare the rice. There are two ways to do that. You can cook the rice along with the veggies either in the Instant Pot/Pressure Cooker like I have done HERE or on the stovetop. The other alternative is to cook the rice separately in a rice cooker or any other way you cook your rice. If doing this, add bay leaf, cinnamon stick, and cloves along with it because it allows the full depth of their flavor to permeate the dish. You can discard the spices once the rice is cooked. 

However, no matter what method you choose, always use good quality Basmati rice when making pulao or biryani. Also, remember to soak rice for 30 minutes before cooking it. 

Pic 2 - The next step is to prep the soya meat. Here is how I cook dried soya chunks. Add water to a pan and bring to a boil. Add salt and turmeric followed by soya chunks. Using a ladle, press down the chunks so that it absorbs all the water. Let it cook in hot water for 15-20 minutes. 

Pic 3 - Once they have turned soft and doubled in size, drain the water and allow it to cool down. take some in your palm and squeeze out the excess water as shown in the pic. Soya chunks are now ready to use. 

Pic 4 - In the same pan where we soaked the soya chunks, add oil and once it's hot, add cumin seeds. Let it fry for 5 seconds and then add minced garlic, ginger paste, minced jalapeno, and sliced onions.  Saute till the onions turn translucent.

Pic 5 - Then add chopped tomatoes along with little salt. Saute till they have turned soft and are cooked. Adding salt speeds up the cooking process.

Pic 6 - Add sliced bell peppers, turmeric, garam masala, and biryani masala. Mix it and saute for 2 more minutes. 

Pic 7 - Add the soy chunks to the pan and cook it with all the masala for about 4-5 minutes. 

Pic 8 - Lastly add the cooked rice and mix it all well together. Drizzle some lemon juice (optional) and garnish with chopped cilantro. You can also garnish it with fried onions. Cover the pan with a lid and let it cook in the steam for 2 more minutes. 

Serving suggestions

Soya Chunks Pulao is ready! Serve this rice pot pulao with some raita on the side or even Mirchi Ka Salan. You can also serve Cucumber Buttermilk with it. You can serve this meatless meal as the main course for lunch, dinner, parties, brunches, etc. This pulao also makes a perfect lunch box recipe and is very good for growing children as it is rich in protein. Vegan rice recipes like these are loaded with flavors and spices making this rice pot dish very appetizing and satiating. It is also one of the easiest TVP recipes that you can make!

Top tips for making this recipe

In order to make vegetarian or vegan rice recipes, use good quality aged Basmati rice. Look for cloth packaging, labeled with “extra-long grain,” for that high-quality grain action. Soak them 30 minutes prior to cooking for the best results. You can use regular rice as well but the taste will differ slightly. 

You can use regular or mini soya chunks for this recipe. If you are cooking rice along with all the veggies and not separately, then add the whole spices like cloves, cinnamon, and bay leaf along with cumin seeds. 

If you are not following a vegan diet, cook this recipe in ghee instead of cooking oil. Feel free to add more veggies like carrots, green peas, beans, mushrooms, etc, or skip some if you don't have. But do add onions and tomatoes. You can either use jalapenos or the Indian green chilies. This is a pulao recipe, but I like to add little Biryani masala for more flavor. You can skip it if you want. 

While cooking any TVF recipes, add little turmeric and salt in the water before adding the soy chunks. It gives it flavor and color. You can also use vegetable stock instead of water. Add a tbsp of milk as well if you want. It helps in getting rid of the smell. Squeeze out as much water you can from the soya chunks using your palm. Soya meat doesn't require too much to cook. But if not cooked properly, it can cause indigestion and smell bad as they are rich in protein. You can also cut them in halves if they become very big after cooking.

You can also add some mint leaves as a garnish for that extra zingy flavor. You can follow the same recipe and make Paneer Pulao. Simply swap soya nuggets with paneer. You can make this Soya Pulao and store it in the fridge for 2-3 days. You may freeze it as well. Personally I feel soya chunks pulao taste great the next day as it has absorbed all the flavors by then.

This recipe can also be made entirely in the Instant Pot. Follow this similar recipe. 

Some vegan rice recipes to try

You can easily convert these rice pot recipes to vegan (if not already) my making easy swaps. 

• Masale Bhat
• Green Peas Pulao
• Bell Pepper Fried Rice
• Beetroot Rasam Rice
• Coconut Mustard Rice

If you’ve tried this Soya Chunks Pulao or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

Soya Chunks Pulao

Soya Chunks Pulao is a family favorite vegan rice pot dish. This delicious vegan rice recipe made with Soy chunks is one of the easiest TVP recipes! Try it!

5 from 14 votes

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Course: entree, Main Course, rice

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 5 people

Calories: 332.13kcal

Author: Priya Lakshminarayan

Equipment

Rice Cooker

pan

Ingredients 

1x2x3x

To prepare the rice in a rice cooker

• 1.5 cups Basmati rice cooked
• 3.5 cups water
• 1 cinnamon stick
• 3 cloves
• 1-2 bay leaf

To cook the soya chunks

• 1 cup soya chunks
• 3 cups water
• 1/2 tsp ground turmeric
• salt

To prepare Soya Chunks Pulao

• 1 tbsp cooking oil
• 1 tsp cumin seeds
• 1 Jalapeno finely chopped
• 1 tbsp ginger paste
• 7-8 cloves garlic minced
• 1 onion thinly sliced
• 2 tomatoes
• 1 bell pepper sliced
• 1/2 tsp ground turmeric
• 1/2 tbsp garam masala
• 1 tbsp Biryani masala
• 1/4 cup cilantro chopped
• 1 tbsp lemon juice optional

Instructions

To prepare the rice in a rice cooker

• There are two ways to do that. You can cook the rice along with the veggies either in the Instant Pot/Pressure Cooker or on the stovetop. The other alternative is to cook the rice separately in a rice cooker or any other way you cook your rice. If doing this, add bay leaf, cinnamon stick, and cloves along with it because it allows the full depth of their flavor to permeate the dish. You can discard the spices once the rice is cooked.
• However, no matter what method you choose, always use good quality Basmati rice when making pulao or biryani. Also, remember to soak rice for 30 minutes before cooking it.

To cook the soya chunks

• Add water to a pan and bring to a boil. Add salt and turmeric followed by soya chunks. Using a ladle, press down the chunks so that it absorbs all the water. Let it cook in hot water for 15-20 minutes.
• Once they have turned soft and doubled in size, drain the water and allow it to cool down. take some in your palm and squeeze out the excess water as shown in the pic. Soya chunks are now ready to use.

To prepare Soya Chunks Pulao

• In the same pan, add oil and once it's hot, add cumin seeds. Let it fry for 5 seconds and then add minced garlic, ginger paste, minced jalapeno, and sliced onions.  Saute till the onions turn translucent.
• Then add chopped tomatoes along with little salt. Saute till they have turned soft and are cooked. Adding salt speeds up the cooking process.
• Add sliced bell peppers, turmeric, garam masala, and biryani masala. Mix it and saute for 2 more minutes.
• Add the soy chunks to the pan and cook it with all the masala for about 4-5 minutes.
• Lastly add the cooked rice and mix it all well together. Drizzle some lemon juice (optional) and garnish with chopped cilantro. You can also garnish it with fried onions. Cover the pan with a lid and let it cook in the steam for 2 more minutes.
• Soya Chunks Pulao is ready! Serve this rice pot pulao with some raita on the side or even Mirchi Ka Salan.

Notes

In order to make vegetarian or vegan rice recipes, use good quality aged Basmati rice. Look for cloth packaging, labeled with “extra-long grain,” for that high-quality grain action.

Soak them 30 minutes prior to cooking for the best results. You can use regular rice as well but the taste will differ slightly. 

You can use regular or mini soya chunks for this recipe. If you are cooking rice along with all the veggies and not separately, then add the whole spices like cloves, cinnamon, and bay leaf along with cumin seeds. 

If you are not following a vegan diet, cook this recipe in ghee instead of cooking oil. Feel free to add more veggies like carrots, green peas, beans, mushrooms, etc, or skip some if you don't have. But do add onions and tomatoes.

You can either use jalapenos or the Indian green chilies. This is a pulao recipe, but I like to add little Biryani masala for more flavor. You can skip it if you want. 

While cooking any TVF recipes, add little turmeric and salt in the water before adding the soy chunks. It gives it flavor and color. You can also use vegetable stock instead of water. Add a tbsp of milk as well if you want. It helps in getting rid of the smell.

Squeeze out as much water you can from the soya chunks using your palm. Soya meat doesn't require too much to cook. But if not cooked properly, it can cause indigestion and smell bad as they are rich in protein.

You can also cut them in halves if they become very big after cooking.

You can also add some mint leaves as a garnish for that extra zingy flavor. You can follow the same recipe and make Paneer Pulao. Simply swap soya nuggets with paneer.

You can make this Soya Pulao and store it in the fridge for 2-3 days. You may freeze it as well.

Personally I feel soya chunks pulao taste great the next day as it has absorbed all the flavors by then.

This recipe can also be made entirely in the Instant Pot. Follow this similar recipe. 

Nutrition

Calories: 332.13kcal | Carbohydrates: 58.99g | Protein: 14.55g | Fat: 3.36g | Saturated Fat: 0.54g | Sodium: 29.19mg | Potassium: 287.12mg | Fiber: 6.44g | Sugar: 5.81g | Vitamin A: 1239.18IU | Vitamin C: 44.77mg | Calcium: 112.79mg | Iron: 3.3mg

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