Soya Matar Pulao Recipe

Cooking Directions

• STEP 1.Start by soaking the soya chunks in hot water for 15 minutes. Drain and squeeze out the excess water.
• STEP 2.Heat oil in a pan and add cumin seeds, bay leaf, and whole spices. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Next, add the soaked soya chunks, green peas, and rice. Mix well and cook for a few minutes.
• STEP 5.Add water, salt, and garam masala. Cover the pan and cook on low heat until the rice is cooked and the flavors are well blended.
• STEP 6.Once done, fluff the pulao with a fork and garnish with fresh coriander leaves. Serve hot with raita or yogurt.

Cooking Tips

• Make sure to squeeze out the excess water from the soaked soya chunks to prevent the pulao from becoming mushy.
• You can add vegetables like carrots, bell peppers, or potatoes to make the pulao more colorful and nutritious.
• For a richer flavor, you can also add a pinch of saffron strands soaked in warm milk.

Storage and Serving

• Leftover Soya Matar Pulao can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, sprinkle some water over the pulao and heat it in a microwave or on a stovetop until warm.
• Serve the pulao as a main dish with raita or yogurt, or as a side dish with any curry or dal of your choice.