By Akshara
November 23, 2025
Soya chunks become flavourful when soaked properly and then cooked with whole spices, allowing them to absorb the aroma of the pulao. The rice stays fluffy and each grain separates if washed well before cooking. Vegetables add moisture and colour, while garam masala builds warmth without overpowering the dish. It is filling, nutritious and ideal for lunchboxes or quick weekday dinners.
1 cup basmati rice, washed and soaked for 20 minutes 1 cup soya chunks, soaked in hot water and squeezed dry 1 onion, thinly sliced ½ cup mixed vegetables (peas, carrots, beans) 1 bay leaf, 2 cloves, 1 small cinnamon stick 1 tsp garam masala Salt, oil and water
Heat oil in a pot and add bay leaf, cloves and cinnamon until aromatic, then sauté onions until lightly golden.
Add vegetables, soya chunks, garam masala and salt, stirring for a minute so the spices coat everything evenly.
Add soaked rice and gently mix, then pour in the correct amount of water depending on the rice variety.
Cover and cook on low heat until the rice is fluffy and the soya chunks are tender, then rest for 5 minutes before serving.