Indian Recipes

Savory Soya Pilaf: A Flavorful Vegetarian Delight

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Soya Pilaf/Pulav Recipe

Soya Pilaf, also known as Soya Pulav, is a delightful and nutritious dish that brings together the rich flavors of Indian spices and the health benefits of soy. This vegetarian dish is perfect for dinner and can easily be enjoyed with a side of your favorite raita. Here, we will guide you through the process of making this savory pilaf that is sure to impress your family and friends.

Ingredients

To create this delicious Soya Pilaf, you will need the following ingredients:

Ingredient Quantity
Basmati Rice 500 grams
Soy Chunks (Nuggets) 2 cups
Onions (finely chopped) 2
Green Chillies (chopped) 2
Ginger Garlic Paste 2 tablespoons
Tomato (chopped) 1
Potatoes (cut into big chunks) 4
Ghee (clarified butter) 2 tablespoons
Cardamom Pods/Seeds 3
Bay Leaves 2
Whole Black Peppercorns 1 teaspoon
Cloves 3
Cinnamon Stick 1 inch
Star Anise 2
Salt to taste
Ajwain (Carom seeds) 1 teaspoon
Lemon 1
Mint Leaves (chopped) a few sprigs
Coriander Leaves (chopped) a small bunch
Coriander Powder 2 tablespoons
Red Chilli Powder 1 tablespoon
Kewra Water 1 tablespoon
Caramelized Onions 1/2 cup
Cashew Nuts (fried) 2 tablespoons
Raisins (fried) 2 tablespoons

Nutritional Information

Nutrient Amount per Serving (Approx.)
Calories 450
Protein 10 g
Carbohydrates 75 g
Dietary Fiber 5 g
Sugars 3 g
Total Fat 15 g
Saturated Fat 5 g
Cholesterol 0 mg
Sodium 200 mg

Preparation Time

Activity Time
Preparation 20 mins
Cooking 50 mins
Total Time 70 mins

Servings

This recipe yields 4 servings and falls under Indian Cuisine with a focus on Vegetarian Diet. It is ideal for a fulfilling dinner.

Instructions

Now that you have all the ingredients ready, follow these steps to prepare a mouthwatering Soya Pilaf:

  1. Prep the Rice: Start by washing, draining, and soaking the basmati rice in fresh water for at least 30 minutes before cooking. This step ensures that the rice cooks evenly and maintains its delicate texture.

  2. Prepare the Soy Chunks: In a saucepan, bring water to a boil, then add the soy chunks and let them boil for about 5-7 minutes. Drain the chunks and allow them to cool. Once cool, gently squeeze the chunks to remove any excess water and keep them aside.

  3. Cook the Potatoes: Heat ghee in a large wok over medium heat. Add the potato chunks and fry them until they are golden brown. Once done, remove them from the pan and set aside.

  4. Sauté the Spices: In the same wok, add the bay leaves, cardamom pods, whole black peppercorns, cloves, cinnamon stick, and star anise into the remaining ghee. Allow the spices to splutter and release their aromatic flavors.

  5. Add Aromatics: Next, add the finely chopped onions to the pan and sauté them until they become light and translucent. Incorporate the chopped green chillies, ginger garlic paste, and fry for about a minute, allowing the flavors to meld.

  6. Incorporate Tomatoes and Spices: Add the chopped tomato, along with coriander powder and red chilli powder. Cook this mixture until the ghee starts to separate from the masala, which indicates that the spices are well-cooked.

  7. Mix in Soy Chunks and Seasoning: Gently fold in the prepared soy chunks and salt, mixing everything thoroughly. Continue to sauté for another 1-2 minutes. Add a small amount of water just to wet the masala, cover the pan with a lid, and allow it to cook on low flame for a few minutes.

  8. Cook the Rice: Meanwhile, in a large, thick-bottomed pot, fill it with plenty of water, add a pinch of salt, a few drops of oil, and a splash of lemon juice, then bring it to a boil. Once the water is boiling, add the soaked rice and cook until it is about 90% done.

  9. Strain the Rice: Once the rice is cooked, turn off the heat, strain it carefully, and spread it out on a large flat tray to cool slightly. Be gentle to avoid breaking the grains.

  10. Layer the Pilaf: To assemble the pilaf, take a heavy vessel or pot. Spread a layer of the cooked rice at the bottom, followed by a layer of the soy mixture. Repeat this process, alternating layers of rice and soy gravy, ending with a final layer of rice.

  11. Garnish and Final Cook: Garnish the top layer with chopped mint leaves, coriander leaves, fried onions, cashews, raisins, a drizzle of kewra water, and a squeeze of lemon juice. Close the lid tightly and cook the pilaf on low heat for another 10 minutes. For this, you can place the vessel on an iron tava (griddle) to ensure even heat distribution.

  12. Serve: Once the pilaf is fully cooked, hold the vessel by both sides and gently shake it to mix the rice and soy gravy without breaking the grains. Serve your Soya Pilaf warm with a side of Burani Raita, Beetroot Raita, or any other raita of your choice for a delightful and satisfying meal.

Conclusion

This Soya Pilaf is not just a simple meal; it is a celebration of flavors and textures, perfect for family dinners or special occasions. With the aromatic spices and the wholesome goodness of soy, this dish promises to be a crowd-pleaser that satisfies both hunger and taste. Enjoy every bite of this delectable vegetarian delight!

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