Monday, March 7, 2016

Soya Muttar Pulao

Pulao or Pilaf is basically a rice dish which is cooked along with spices, onions vegetables or meat, fish. its usually not very spicy and can eaten by itself or can be accompanied along with some spicy gravy or raita.

"Soya Muttar Pulao"
Soya Muttar Pulao is a one pot meal which is very flavorful as well as healthy, it can be prepared really quickly and is a perfect fix for meat lovers on those not so loved meatless days.


Basmati Rice - 1 cup
Soya granules or keema - 1/2cup
Green peas, shelled - 1/2 cup
Onion, finely sliced - 1 medium
Ginger Garlic paste - 1 tablespoon
Coriander powder - 2 teaspoon
Fennel(Saunf) powder - 1 teaspoon
Green chillies, slit lengthwise - 2 pcs
Ginger, chopped - 1/2 inch piece
Fresh green coriander - 1/4th cup
Fresh mint - 15-20 leaves
Lemon juice - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Salt to taste
Oil - 3 tablespoons

Whole dry masala

Bay leaf - 1
Black Pepper corns - 6-8
Cloves - 4-5
Cinnamon stick - 2 inch
Cumin seeds - 1 teaspoon
Green Cardamom - 4 pcs


Desi Ghee - 1 tablespoon
A spring of fresh mint.

Serves - 4


Clean wash and soak rice for 30 minutes.

Re - hydrate the soya granules as per the instructions on the packaging. (I usually add a little salt while re hydrating the soya granules )

I have used frozen peas for this recipe, if you are using the same then defrost the peas and keep aside.

Mix the ginger garlic paste along with fennel powder and coriander powder and make a paste along with a tablespoon of water.

Finely chop the fresh green coriander and mint leaves and keep aside.

Heat oil in a heavy bottom pan or pot, add the dry whole masalas,once they start releasing the aromas add the sliced onion and fry till they change colour to slightly brown.

Add the masala paste to the fried onion and fry for 3-4 minutes or until the raw smell of the ginger garlic is gone and oil starts leaving the sides.

Add the soya granules along with the peas and mix well, fry for 3-4 minutes, this will help the soya granules absorb the flavor of the masalas.

 Add the chopped coriander and mint leaves, mix well.

Add around 2 cups of hot water and mix well, let this come to a roaring boil and add the soaked rice and salt, mix well and let it cook on high flame for a 2-3 minutes. (If you have added salt while re- hydrating the soya granules then please go a bit low on the salt)
Reduce flame to medium and cook until 50% done.

Add the lemon juice ,stir gently to avoid the rice grains from breaking. Add chopped ginger and slit green chillies and garam masala powder, mix well. Reduce flame to low and cover and cook until the rice is cooked through.

Once all the water is evaporated and the rice is well cooked , let the pulao rest for 10 to 15 minutes before serving. Just before serving add a tablespoon of Ghee, this will help enhance the flavors of the spices used in the pulao.

Serve hot along with Raita or Chutney of your choice.

I would suggest you try it along with Aam Pudine Ke Chutney (Raw Mango and Mint Chutney) and Boondi ka raita 

Also here are some more Pulao recipes from the blog which you would love to try.

Aloo Muttar ke Tahiri
Chicken Pulao
Chole Pulav
Easy Chicken Pilaf
Green Peas N Tomato Rice
Palak Pulao
Shahi Vegetable Pulav
Soya Chunks Dum Biryani


I have used fresh ginger garlic paste and would suggest that you too use the same as it tastes better.
Also I had added salt while re- hydrating the soya granules, if you are using salt while boiling the chickpeas then please go slow while adding salt to the pulao.
Adding lemon is optional, however I feel it prevents the rice from getting sticky as well as enhances the flavor of the pulao. 

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