Soya Coconut Pulao | Best Coconut Milk Pulao with Soya Chunks
Soya Coconut Pulao Soya Coconut Pulao is a fragrant one pot rice dish made with basmati rice, protein rich soya chunks and coconut milk.
Many people complain that their coconut pulao tastes flat, with hardly any coconut flavour coming through. This recipe fixes that. Cooking the pulao in coconut oil and coconut milk gives you the best, most intense coconut flavour in every grain, with well balanced spice levels that never overpower the coconut. The soya chunks soak up all the masala and coconut goodness, making this soya chunks pulao filling enough for lunch boxes, weekday dinners or a simple Sunday meal. Serve this coconut milk pulao hot with chilled raita.
Print this Recipe
Tips
Soak the basmati rice for 1 hour:
Soaking helps the grains cook long and separate, and lets them absorb the coconut milk evenly.
Roast the rice until the water evaporates:
Roasting the soaked rice in the masala dries it out and keeps every grain of the pulao fluffy, not mushy.
Soak soya chunks in salt water:
Soak the soya chunks for 30 minutes in salted water so the soya absorbs the salt and tastes seasoned from the inside.
Roast the onions to golden:
Golden onions add a gentle sweetness and depth that balances the coconut milk pulao.
Swap the soya if you like:
You can replace soya chunks with mushrooms or paneer, and add a few tablespoons of mixed vegetables too.
Using regular rice?
You can make this pulao with regular rice instead of basmati. Just use double the quantity of second extract coconut milk.
Rest for 30 minutes:
Letting the pulao rest after pressure cooking lets the rice firm up and soak in all the coconut flavour.
Serve with chilled raita:
A cool raita is the perfect side for this soya coconut pulao.
Soya Coconut Pulao | Best Coconut Milk Pulao with Soya Chunks - Recipe Video
Soya Coconut Pulao | Best Coconut Milk Pulao with Soya Chunks
Ingredients
- 1/2 cup soaked soya chunks
- 1/4 cup frozen peas
- 1/4 cup coconut oil
- 3 green cardamom
- 2 cloves
- 1 inch cinnamon
- 1/2 bay leaf
- 1/4 tsp shahi jeera
- 1 medium onion (sliced)
- 2 green chilies, slit
- 1 1/2 cup basmati rice, soaked for 1 hour
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1/4 cup turmeric
- Salt to taste
- 1/2 tbsp chili powder
- 1/2 tsp roasted cumin powder
- 2 1/4 cups second extract coconut milk
Instructions
- Soak the soya chunks in salted water for 30 minutes. Squeeze out the water and keep aside.
- Heat 1/4 cup coconut oil in a pressure cooker. Add 3 green cardamom, 2 cloves, 1 inch cinnamon, 1/2 bay leaf and 1/4 tsp shahi jeera. Fry until fragrant.
-
Add 1 sliced medium onion and 2 slit green chilies. Roast until the onions turn golden. Add 1/2 cup soaked soya chunks and 1/4 cup frozen peas. Saute well.
- Add 1/4 cup mint leaves, 1/4 cup coriander leaves, 1/4 tsp turmeric, salt, 1/2 tbsp chili powder and 1/2 tsp roasted cumin powder. Saute for a minute.
- Drain the soaked basmati rice and add it to the cooker. Roast gently until all the water evaporates. Pour in 2 1/4 cups second extract coconut milk. Mix gently and bring to a boil. Close the lid and cook on high flame for 2 whistles.
-
Turn off the flame and let the pulao rest for 30 minutes before opening the cooker. Fluff the rice gently and enjoy your Soya Coconut Pulao hot with chilled raita.
Leave a comment ×