Soya Chunks Pulav with Coconut Milk

Creating nutritious and tasty lunches for kids can be a real challenge. When I was growing up, we didn’t focus much on high-protein diets, and our meals were often carb-heavy. However, as my son got more into sports, I realized the need for a change in our eating habits. I’m still learning, but I’ve taken small steps towards healthier cooking.

Last year, I discovered soya chunks, and my kids loved them. That encouraged me to get creative, and that’s how the Soya Chunks Pulav with Coconut Milk came to be.

My usual pulavs and biryanis needed something new, so I decided to add coconut milk. The result was a creamy and delicious Soya Chunks Pulav that my kids can’t get enough of.

What’s great about this recipe is that you can achieve fantastic flavors with just a few spices. Even with simple ingredients, this pulav satisfies both taste buds and nutritional needs.

Switching to a healthier menu doesn’t happen overnight. It’s all about taking small steps. Trying new ingredients, playing with flavors, and seeing the positive reactions from my kids keep me motivated. This Soya Chunks Pulav represents my commitment to providing nourishing meals that kids love.

Ingredients:

  • 2 cups soya chunks, soaked in hot water
  • Little ghee
  • 1″ cinnamon
  • 2 cardamoms
  • 1 cup chopped onions
  • 1 teaspoon fresh ginger-garlic paste
  • 1 cup chopped carrots
  • 1 cup green peas
  • 1 teaspoon cumin powder
  • A pinch of turmeric
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 and 1/2 cups washed basmati rice
  • 1 can thick coconut milk
  • 1/2 cup water
  • 1/4 cup chopped coriander leaves (for garnish)

Method:

  1. Prepare Soya Chunks:
    • Soak 2 cups of soya chunks in hot water.
  2. Tempering:
    • Heat a little ghee in a pan.
    • Add 1″ cinnamon and 2 cardamoms.
  3. Saute Aromatics:
    • Add 1 cup of chopped onions and 1 teaspoon of fresh ginger-garlic paste.
    • Fry for a few minutes until the onions are translucent.
  4. Add Vegetables and Soya Chunks:
    • Add 1 cup of chopped carrots and 1 cup of green peas, followed by the soaked soya chunks.
  5. Spice it Up:
    • Add 1 teaspoon of cumin powder, a pinch of turmeric, 1/2 teaspoon of chilli powder, 1/2 teaspoon of garam masala, and salt to taste.
    • Mix everything well.
  6. Incorporate Rice:
    • Add 1 and 1/2 cups of washed basmati rice.
    • Fry everything for a few minutes.
  7. Moisture and Cooking:
    • Pour in one can of thick coconut milk and another half cup of water.
    • Cook until done. If using an Instant Pot, manual 3 minutes is sufficient.
  8. Fluff and Garnish:
    • When done, fluff the pulao with a fork.
    • Garnish with 1/4 cup of chopped coriander leaves.
  9. Serve Hot:
    • Your Soya Chunks and Vegetable Pulao is ready to be served hot. Enjoy this flavorful and nutritious dish!

Note: Adjust spice levels and salt according to your preference. This recipe is suitable for both stove-top and Instant Pot cooking methods.

Serves :3-4
Preparation time : 30mins

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