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Soya Chunks Pulao in a round bowl garnished with sliced jalapeno and lemon wedges
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5 from 12 votes

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!
Course entree, Main Course, rice
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings 5 people
Calories 332.13kcal

Equipment

  • Rice Cooker
  • pan

Ingredients

To prepare the rice in a rice cooker

To cook the soya chunks

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

To prepare Soya Chunks Pulao

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