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Soya Coconut Pulao | Best Coconut Milk Pulao with Soya Chunks

Bachelors Recipes | vegetarian

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

  1. Soak the soya chunks in salted water for 30 minutes. Squeeze out the water and keep aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.