Deep fried Soya Chunks pulao.


Adding soya chunks to Briyani ,popularly known as Mealmaker is a must nowadays . i remember eating this soyachunks in Briyani many years ago, i.e during my aunt’s marriage reception, may be 25 years ago.For us it was like tasting non vegetarian as the texture seem to be hard for us . But after various modifications, exposure to North Indian variety i now wonder how soyachunks was detested by us . i saw this recipe in a Tamil magazine Mangaiyar Malar and was immediately attracted to it as it is rich and we get a festive feast in our home .Now to the recipe.


Briyani Rice – 1 ½ cup
Ginger garlic paste -2 tsp
Red Chilli powder – 1 tsp
Onion -2
Cinnamon- ½ inch
Cloves -2
Bayleaf -2
Coriander leaves – a handful.

For the soya nuggets

Soya chunks – 2 cup
Gram dal – ½ cup
Ginger – ½ inch
Garlic – 4
Red chilli -2-3
Saunf – 1 tsp
Salt .

To make soya nuggets :

Boil 2 cups of water .
When the water comes to a boil add the soya chunks and cover it.
After few minutes switch off the flame .
Drain the water and squeeze the water out of the chunks well .
To this add the rest of the ingredients and grind it in a blender till it comes to a smooth paste .
Add water in small quantity to grind it. Make small balls out of it and deep fry in oil.
Drain them in a tissue paper. Keep aside.
Pulao making.
Soak Basmati rice in water for half an hour.
Since i ran short of Basmati rice i used parboiled rice.
For this we have to dry roast it and then wash well.
Drain the water and keep it aside for half an hour.
Cut onion into fine pieces. In a cooker add oil.
Temper bayleaf, cinnamon, cloves and when the nice aroma comes, add onion and sauté well .
Add required amount of water .
Add red chilli powder, salt, rice and mix well . Cover and cook for 2 whistles .When the pressure subside open the lid and mix well. Add the soya nuggets and coriander leaves . i added the remaining cooked soya chunks to the pulao. Adding vegetables is of our choice .Even a simple raitha will be enough .




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